Grilled Chicken with Sauce Vierge
Juicy grilled chicken thighs cooked on the BBQ and topped with fresh Sauce Vierge — a vibrant mix of tomatoes, herbs, and lemon. Perfect for summer dinners
Print
Pin
Servings: 6
Equipment
- Gas BBQ (e.g. Weber Q) or stovetop grill pan
- Tongs
- Meat thermometer (recommended)
- Sharp knife and chopping board
Ingredients
- 6 bone-in skin-on chicken thighs
- Olive oil for brushing
- Salt and freshly ground black pepper
- 1 batch of Sauce Vierge
Instructions
- Prepare the chicken: Pat chicken thighs dry with paper towel. Brush lightly with olive oil and season generously with salt and pepper.
- Preheat the BBQ: Heat your BBQ (or grill pan) with the lid closed until hot — medium-high is ideal.
- Sear the skin: Place the chicken skin-side down, lid closed, and cook for 3–4 minutes until the skin is golden with grill marks.
- Flip once: Turn the chicken over and cook flesh-side down, lid closed, for another 3–4 minutes.
- Finish cooking: Reduce the heat slightly to medium. Keep the lid closed and cook for 12–15 minutes more, or until the chicken reaches an internal temperature of 75 °C (165 °F).
- Rest and serve: Remove the chicken, rest for 5 minutes, then spoon the Sauce Vierge over the top and serve immediately.