Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Chimichurri Sauce:
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 3 garlic cloves, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a small bowl, mix together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
2. Place chicken breasts in a large resealable bag and pour marinade over them. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. While the chicken is grilling, make the chimichurri sauce. In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until well combined but still slightly chunky.
7. Once the chicken is cooked, remove from grill and let rest for 5 minutes before slicing.
8. Serve chicken with chimichurri sauce on top.
- Time:
Preparation time: 10 minutes
- Marinade time: 30 minutes to 4 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 24g
- Carbohydrates: 2g
- Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Add a pinch of red pepper flakes to the chimichurri sauce for some heat.
- Serve with grilled vegetables or a side salad.
Tips and tricks:
- Make sure to let the chicken rest before slicing to keep it juicy.
- Double the chimichurri sauce recipe to have extra for dipping or using on other dishes.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat chicken in the microwave or in a skillet over medium heat until heated through.
- Chimichurri sauce can be served cold or at room temperature.
Presentation ideas:
- Serve chicken on a bed of rice or quinoa with chimichurri sauce drizzled on top.
- Garnish with fresh parsley or cilantro leaves.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini, bell peppers, or onions.
- Side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it is well-oiled before placing the chicken on it.
- If the chimichurri sauce is too thick, add more olive oil or a splash of water to thin it out.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and chimichurri sauce in the refrigerator promptly.
Food history:
- Pollo asado is a popular dish in Latin American cuisine, typically made with marinated and grilled chicken.
- Chimichurri sauce originated in Argentina and is made with parsley, garlic, vinegar, and oil.
Flavor profiles:
- The chicken is seasoned with chili powder, garlic powder, and cumin, giving it a slightly spicy and smoky flavor.
- The chimichurri sauce is tangy and herbaceous, with a bright and fresh flavor.
Serving suggestions:
- Serve with a side of rice and beans for a complete meal.
- Top with sliced avocado or a dollop of sour cream for added creaminess.
Related Categories
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Region: Argentinian
Taste: Savory, Tangy, Herbaceous, Spicy, Smoky