Tuesday, April 30, 2013

Grilled Chicken with Chimichurri

This is a great dish for a warm spring or summer day because the chimichurri gives it a great, fresh, herbaceous flavor. If you are in a time crunch, the chicken doesn't have to be marinated and you could just sprinkle on some salt, pepper, and olive oil before grilling.

Serves 4

Grilled Chicken:

Zest of 1 lemon
1 Tbsp. dijon mustard
1 Tbsp. green garlic (or a few cloves regular garlic)
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
Juice of 1 lemon
1 Tbsp. apple cider vinegar
2 tsp. salt
Pinch freshly ground black pepper
3 Tbsp. olive oil
2 large chicken breasts cut in half (Place flat on cutting board and cut horizontally; this reduces cooking time. You could also substitute 4 chicken cutlets.)

Mix ingredients and pour into a plastic ziplock bag. Marinate at least 1 hour before grilling, turning the chicken at least once. Pat dry before cooking.

Preheat grill to medium heat. Sprinkle both sides of each chicken breast with salt and pepper and then coat with olive oil.  Grill 3-4 minutes per side on medium heat or until cooked through. Rest for 3-5 minutes. Slice and serve with chimichurri.


3/4 cup chopped cilantro
1/2 cup chopped parsley
3 cloves garlic
Zest of 1 lemon
Juice of 1/2 lemon
1/3 cup olive oil

In the bowl of the food processor combine cilantro, parsley, garlic, zest, and lemon juice. While pulsing the food processor, slowly add in the olive oil and pulse until smooth. Season to taste with salt and pepper. (If you have time, let the chimichurri rest in the refrigerator; the flavors will combine and enhance with time.)

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