In this article, I will show you, how to make Grilled Chimichurri Chicken.
Barbecues have brought us full circle from the days of the caveman when cooking outdoors was a necessity, to cooking in modern indoor kitchen facilities, and back to the great outdoors! Today, barbecuing provides a form of entertainment which is relaxed and casual. Complete or partial meals can be cooked outdoors where the cook is definitely one of the crowd. Think of your barbecue as an extra stove available to bake, roast, and grill food. Preparation is much the same, but clean-up is so easy. Cooking on the barbecue can be so versatile. Meat usually claims center stage of barbecue meals. Although a lot more such as Barbecued Apple Pie, Bran Muffins, fresh bread, appetizers and desserts as well as salads that will complement your meal and can be prepared well ahead of time. Your guests will all want to help! The more you barbecue, the more you will want to barbecue! The correct temperature for cooking is very important. Always preheat the barbecue for 15 minutes. A simple heat test of an open barbecue is to hold the palm of your hand close to the grill. If you can hold it there for 2 seconds it is hot; for 3 seconds it is medium hot: 4 seconds it is medium and 5 seconds it is low. Windy, rainy and cool weather will affect the length of cooking required. Cooking times given in the book are a guide only. Best results are achieved When cooking food which is at room temperature. If meat is chilled or slightly frozen it will take longer to reach the desired doneness.
Some people become very adept at cooking steak by looks or by touch. Cook steak on one side until juices come to the top. Turn and cook for approximately the same length of time. The steak will be rare and will feel very soft. For medium-doneness, cook on one side until top is covered with juice, turn and cook for approximately the same amount of time. The steak will feel slightly springy. For well done steak, cook on each side until any juice that might appear is clear and the steak feels quite firm. Many people say never to turn steak more than once, while others say to turn often. This illustrates why the look and feel of the meat is important in determining the degree of doneness.
Outdoor appetites are hearty, so heat up the barbecue and start cooking.
Ingredients For the Sauce:
- 1/2 cup flat leaf parsley, finely chopped
- 1/3 cup cilantro, finely chopped
- 1/3 cup diced red bell pepper
- 3 green onions, sliced
- 1 1/2 teaspoons dried crushed oregano
- 1 teaspoon dried basil
- 3 cloves garlic, crushed
- 1 chile serrano, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- Juice of 1 lemon
- 3 tablespoons red wine vinegar
- 1/3 to 1/2 cup olive oil
- salt and fresh cracked pepper
Ingredients for the Chicken:
- 1 1/4 to 1 1/2 lbs boneless chicken breast, thinly sliced
- salt and pepper
- olive oil
- 1 poblano
- 1 red bell pepper
- 2 serranos or jalapeños
- 2 cherry peppers
- Lemon wedges for garnish
- Chopped cilantro for garnish
How to make Grilled Chimichurri Chicken
The Chimichurri Sauce:
- Finely chop all of the sauce ingredients (or you can place in the food processor and pulse together). Pour half of the mixture into a large bowl, cover and set aside. Reserve the other half for the marinade.
- In a baking dish, place the chicken flat and season lightly on both sides with a little salt and pepper. Pour the remaining Chimichurri sauce over the chicken and toss to ensure that it is fully coated. Cover and marinate for approximately 4 to 6 hours.
- Remove the chicken from the refrigerator around 30 to 40 minutes before cooking so that it reaches room temperature. Meanwhile, slice the peppers into strips and slice the onions into rings.
- Preheat the stove top grill pan to medium heat for 5 minutes. When the pan is ready, pour a little olive oil onto the pan. Add the peppers and onions, spread evenly. Drizzle a little more olive oil over the top and lightly season with salt and pepper. Cook until the peppers and onions are soft. Transfer these onto a large plate, spread out and cover with foil.
- On the same grill pan, add a little more olive oil, keep the heat at medium temperature. After a few minutes shake off the excess liquid from the chicken and place evenly onto the grill pan. Cook for 4 to 5 minutes per side. If they are thick, you will need to cook them a little longer. Remove the chicken from the heat onto a large plate and cover loosely with foil.
- The Grilled Chimichurri Chicken is ready to be served. Serve with grilled vegetables over rice. Garnish with the remaining Chimichurri sauce, cilantro, and lemon wedges.