Grilled Chicken With Parsley-Olive Sauce

Instead of Castelvetrano olives, I used a jar of Partanna Muffuletta Mediterranean Olive Salad and its brine. It is already chopped so easy peasy. I also added minced garlic to the olive sauce.

This is as good, if not better, with cilantro (although you will only need 1/4 cup, chopped). Fresh lemon is a must. We did not have fresh chile, but used red pepper flakes (1/4 tsp), which added a nice heat. Cut up the chicken to really absorb the sauce. Sandwiches on naan bread the next day were so good, next time I will double it with that planned for the next day's dinner!

Followed exact instructions. Delicious.

I really love this recipe — simple, light and fresh. I make it with thighs for more flavor, but do grease the grill!

Asher likes this. Olive too, but not the olives themselves.

My wife and I were not crazy about this dish, mostly due to high salt content, despite consciously tempering this element. I'm also a little baffled as to why the accompaniment is referred to as a "sauce", as it is very heterogeneous and doesn't adhere to the protein much at all, as a sauce would suggest. Seems like alot of other folks enjoyed it though, so to each their own!

Added thinly sliced red onion to sauce along with some granulated garlic and red pepper flakes. I let the sauce marinate itself for about 1/2 hour. Cut the chicken breasts in a 1/3 before mixing with sauce - then placed foil over the bowl and let the chicken rest in sauce. In addition to making the chicken moist - it also warms sauce. Served over rice - which I cooked with a can of tomatoes and green Chili’s. Spiced it up nicely and added a depth of flavor. I’ll be making this again.

Swapped cilantro for parsley. Used kalamata and green olives. Used a lemon juice based marinade with smoked paprika. Was delicious like chimmichurri meets tapenade. I will make this - or something like this - again and again

My Castelvetrano olives (Divina brand) were impossible to pit, so I had to carve the flesh off the pits in tiny little bits with a paring knife. I'd be curious to know what brand of olives would work better here! Maybe next time I'll try commercially pitted Castelvetranos, although folks seem to think then pitted ones aren't as flavorful.

Made the first time exactly as called for. Second time I had to use red pepper flake. So good! Made full recipe for two of us and had leftovers following night. Served over rice and didn't bother with a side. The olive sauce would be great tossed with grilled shrimp or with a flank steak or some fish. Great dish for company as you can make the sauce ahead and just grill the protein last minute. In the rotation and shared with friends and family.

I added cucumber and mini red,yellow and orange peppers very thinly sliced. I used a bit less than the 1/2 cup of olive oil stated in the recipe. The recipe was lovely with grilled asparagus and shishito peppers and I served this dish with a Country Italian Batard as well. We dipped the bread in the olive oil-brine liquid at the bottom off the bowl- very delicious.

This paired really well with another NYT recipe for lemon spaghetti. In fact, leftovers all went in one dish and it was still great reheated 2 days later.

I enjoyed this easy recipe. I used cilantro instead of parsley and it was excellent. Also subbed in a habenero, very small dice, for the chili.

I used jalapeño stuffed olives. Yum

This was tasty, but I needed more olive. I ended up almost pureeing a hefty handful more and adding them. Perfection achieved!