Grilled Chicken Thigh Charred Salad

Charlie Carrington and David Mann


  • Chicken thighs
  • Spring Onions
  • Baby Cos Lettuce heads
  • Cherry tomatoes
  • Radish
  • Salsa Verde:
  • Corriander or Parsely 
  • Spring Onions
  • 2 cloves of garlic
  • 1 shallot
  • 3  tbsp of baby cappers
  • 2 tbsp of Olive Oil + a good splash at the end
  • A good splash of sherry vinegar
  • Salt & pepper


  1. Add all of the ingredients to a small blender to make your Salsa Verde. Blitz together and then add some oil and pulse again. Simple as that!
  2. Season your chicken thighs with salt and then grill them on the BBQ.
  3. Chop your lettuce heads into quarters & Spring onions in half, then coat lightly in olive oil before placing them on the grill. We are looking for a bit of colour – once softened remove from the heat.
  4. Chop some cherry tomatoes, slice some radishes, then fan out the lettuce on the plate and stuff the radishes and tomatoes in and top with the charred spring onions.
  5. Place the chicken on the plate once cooked and then top it & the salad with your salsa verde
  6. Ready to eat
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