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Gremolata Chicken with Confetti Salad

Photo by Emily Wyckoff

A colorful salad pairs perfectly with a summer gremolata over chicken; the juice of charrled lemons makes the dish.


  • 2 lemons
  • 1 cup (loosely packed) flat leaf parsley, chopped
  • About 8 tablespoons EVOO, divided, plus more for drizzling
  • 3 tablespoons fresh thyme, chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon crushed red pepper
  • 6 boneless, skinless chicken thighs
  • Salt and pepper
  • 5-6 cups baby kale, chopped
  • 1 can chickpeas (15 ounces), rinsed
  • 1 cup crumbled ricotta salata cheese or feta cheese
  • 2 roasted red peppers from a jar, chopped
  • 1 small red onion, chopped
  • 2-3 ribs celery (from the heart) with leafy tops, chopped
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Heat an outdoor grill or a grill pan over medium-high.

Zest and halve the lemons. In a medium size bowl, combine the zest, parsley, 5 tablespoons EVOO, the thyme, garlic and crushed red pepper. Add the chicken; turn to coat. Season with salt and pepper. Grill, turning, until cooked through, 12-15 minutes.

Drizzle the cut sides of the lemons with EVOO. Grill, cut side down, until charred, about 4 minutes. Squeeze the juice from 1 lemon over the chicken; slice the chicken.

In a large bowl, toss the kale, chick peas, cheese, peppers, onion and celery with the juice from the remaining lemon and about 3 tablespoons EVOO; season. Serve the chicken with the salad.

Rachael Ray