No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Chicken With Summer Squashes and Parsley

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Chicken With Summer Squashes and Parsley

Photography: David Malosh

Source: Martha Stewart Living, July 2013


  • 1 whole 4-pound chicken, backbone removed, cut in half lengthwise
  • 1/2 cup extra-virgin olive oil, divided, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 2 lemons, cut in half crosswise
  • 2 pounds summer squashes (about 4 medium), such as zucchini and yellow squash, cut on the bias into 1/4-inch-thick slices
  • 6 anchovy fillets packed in olive oil, rinsed, patted dry, and minced (about 1 heaping tablespoon)
  • 1 cup coarsely chopped fresh flat-leaf parsley leaves


  1. Preheat grill to medium heat. Rub chicken with 1 teaspoon oil, 2 teaspoons salt, and 1/2 teaspoon pepper. Brush hot grill grate with oil. Place chicken, skin side down, and lemons, cut side down, on grill grate and cover. Cook 10 minutes. Transfer lemons to a plate. Continue cooking chicken 5 minutes. Flip and cook 5 minutes more.

  2. Meanwhile, toss squashes with 2 teaspoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Add to grill, cover, and cook, turning squashes occasionally, until squashes are tender and browned in places and a thermometer inserted into thickest part of chicken breast (do not touch bone) reaches 165 degrees, about 10 minutes.

  3. Squeeze juice of grilled lemons into a bowl, whisk in anchovies and remaining 7 tablespoons oil, and stir in parsley. Cut chicken into pieces and serve with vegetables and parsley dressing.

Reviews (1)

  • sazerac 29 Jul, 2014

    This recipe is fabulous. I made mine on a grill pan, but bet it would be even better on an outdoor grill. The lemon-anchovy sauce is spectacular.

Related Topics