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Ingredients
- 1 cup olive oil
- 1½ lemons
- 2 garlic cloves, crushed
- sea salt & freshly ground pepper
- 8 boneless chicken thigh fillets, skin on
- 12 pitted green olives, chopped
- 1 heaped tspn capers, drained, rinsed & chopped
- 3 anchovies, chopped
- 4 heaped tbsp chopped fresh parsley
Directions
- Put about ¼ cup oil, the grated rind and juice of 1 lemon, the garlic and seasonings in a large bowl. Add the chicken and toss well. Cover and refrigerate for at least 1 hour (or overnight), tossing now and again.
- When ready, cook the chicken on a preheated covered BBQ (or ridged grill).
- To make the salsa, combine the olives, capers and juice of ½ lemon with about ½ cup oil, the anchovies, a decent amount of ground pepper and 3 heaped tbsp chopped parsley in a large bowl. Taste for seasoning.
- Toss the chicken in the salsa until well coated and serve with a little extra salsa spooned on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 761 | |
| Calories from Fat 685 | 90% |
| Total Fat 77.0g | 96% |
| Saturated Fat 12.64g | 51% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 1006mg | 42% |
| Potassium 240mg | 7% |
| Total Carbs 4.04g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.66g | 0% |
| Protein 16.49g | 26% |
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