Photo of Grilled chicken with tomato-anchovy sauce by WW

Grilled chicken with tomato-anchovy sauce

Total Time
30 min
20 min
10 min
Anchovies add a savory, salty flavor to the marinade for the chicken in this recipe, as well as to the sauce served with it. Even if you don’t like anchovies, we think you’ll like this dish since they disappear into the sauce, leaving only their rich deep flavor. The tangy, zesty flavor of the capers combines perfectly with the tomatoes and parsley, making a flavorful topping for the chicken. A small amount adds a big taste to this dish that comes together in under 30 minutes. Serve the chicken with grilled asparagus.


Cooking spray

1 spray(s)

Fresh parsley

1½ cup(s), lightly packed leaves

Uncooked anchovies

6 item(s), fillets, drained and patted dry with paper towels

Fresh lime juice

3 Tbsp

Olive oil

4 tsp


1 Tbsp


1 clove(s), chopped

Black pepper

¼ tsp, coarsely ground

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Cherry tomatoes

2 cup(s), yellow, quartered


3 Tbsp, drained

Fresh parsley

¼ cup(s), chopped


  1. 1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. 2 Place 11/2 cups parsley leaves, the anchovies, lime juice, oil, water, garlic, and pepper in mini–food processor and pulse until pureed. Transfer 1/4 cup of mixture to shallow dish; add chicken and turn to coat. Let stand at room temperature 10 minutes.
  3. 3 To make sauce, place remaining parsley mixture in small bowl and stir in tomatoes, capers, and the remaining 1/4 cup chopped parsley. Set aside.
  4. 4 Remove chicken from marinade; discard marinade. Place chicken on grill rack and grill, turning often, until chicken is cooked through, 8–10 minutes. Serve with sauce.
  5. Serving size: 1 chicken breast and about 2 tablespoons sauce