Grilled Chicken with Spicy West Indian Salsa Verde

Serves 8 to 10


  • 1⁄4 cup olive oil
  • 1 bunch scallions, sliced
  • 8 cloves garlic
  • 2 tablespoons peeled and grated fresh ginger
  • 1 bunch fresh thyme
  • 1 bunch fresh cilantro
  • 1⁄2 Scotch bonnet, seeded and minced
  • 1⁄4 cup fresh lime juice (from about 6 limes)
  • sea salt and freshly ground black pepper
  • 4 pounds mixed chicken parts

For the Spicy West Indian Salsa Verde (Makes about 21⁄2 cups)

  • 1 cup chopped fresh parsley
  • 1⁄3 cup chopped fresh chadon beni (culantro) or cilantro
  • 1 tablespoon roughly chopped garlic
  • 1⁄2 cup chopped scallions
  • 1 bunch fresh thyme, chopped
  • 1 1⁄2 cups olive oil
  • 1⁄2 cup water
  • 6 tablespoons fresh lime juice (from about 8 limes)
  • 2 teaspoons lime zest
  • 1 Scotch bonnet, cut in half and seeded
  • 1 tablespoon sea salt
  • 1 tablespoon peeled and chopped fresh ginger


1. In a blender, combine the oil, scallions, garlic, ginger, thyme, cilantro, Scotch bonnet, lime juice and salt and pepper and puree. Transfer to a baking dish or resealable plastic bag and add the chicken, tossing to coat. Marinate in the refrigerator for 12 hours or overnight.

2. Preheat the oven to 350°F.

3. To make the spicy West Indian salsa verde, in a food processor or blender, combine the parsley, chadon beni, garlic, scallions, thyme, oil, water, lime juice, lime zest, Scotch bonnet, salt and ginger. Blend well.

4. Heat a grill or grill pan to medium-high heat. Grill the chicken for about 10 minutes per side, turning once, until the outside is charred. Transfer the chicken to a baking dish and toss with the salsa verde, saving some for garnish. Bake for 10 to 15 minutes, until the chicken is cooked through and an instant-read thermometer registers 165° F. Transfer the chicken toa platter, drizzle with more salsa verde and serve.


Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman