Grilled Chicken Breasts With Chimichurri Sauce Recipes

GRILLED CUMIN CHICKEN WITH CHIMICHURRI SAUCE

Steps:

• For the chimichurri sauce: Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
• Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced**. Transfer to a bowl, cover and chill until ready to serve.
• For the chicken: Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper.
• Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
• Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.
• Serve warm with chimichurri sauce.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE

Steps:

• To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
• Add parsley and process until finely chopped.
• Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
• Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
• For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
• Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
• Zip bag and refrigerate 1/2 hour to 4 hours.
• Prepare barbecue for medium-heat grilling.
• Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
• Place on platter and serve with sauce on the side.
• Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

GRILLED BONE-IN CHICKEN BREAST WITH CHIMICHURRI

Steps:

• Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub chicken breasts on all sides with herb rub.
• Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve chicken with chimichurri.

GRILLED BRINED CHICKEN WITH CHIMICHURRI SAUCE

Steps:

• For chicken:
• Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.
• Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
• For chimichurri sauce:
• Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
• Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE AND COCONUT RICE

Steps:

• To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
• In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
• Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
• In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
• In the same saucepan, heat the oil over medium high heat. Add the rice and sauté for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
• Add the toasted coconut and currants, stirring through with a fork.
• Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.