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Carolina Kitchen: Chicken with Chimichurri Sauce

P-KITCHEN-CHICKEN WITH CHIMICHURRI SAUCE.transfer_frame_10315.jpg

Carolina Kitchen: Chicken with Chimichurri Sauce

by Bruce's Fabulous Foods, Chef Bruce Brown

by Bruce's Fabulous Foods, Chef Bruce Brown

Ingredients

  • 1LB chicken, boneless skinless breasts, cut into planks
  • 2 TBS olive oil
  • 1 bunch fresh parsley, stemmed
  • 1 bunch fresh cilantro, stemmed
  • 3 cloves garlic
  • 1/2 Cup onion
  • 1 tsp kosher salt
  • 1 tsp ground white pepper
  • 1/4 Cup red wine vinegar
  • 2 TBS lime juice
  • 1/2 Cup olive oil

Instructions

  1. In food processor, pulse the garlic until minced.
  2. Add the parsley, cilantro, onion, salt and white pepper, processing until finely chopped and beginning to make a paste.
  3. Add the red wine vinegar and lime juice, continuing to pulse to combine.
  4. With processor running, drizzle in the olive oil, emulsifying the sauce until all ingredients are thoroughly combined.
  5. Place the sauce in a bowl and set aside to let the flavors combine while the chicken is cooking.
  6. In your sauté pan, bring the oil up to temp over medium high heat.
  7. Carefully add the chicken planks and stir/flip until all pieces are beginning to cook through.
  8. Remove the pan from the heat. Add 2/3 of the chimichurri sauce to the chicken, flipping and stirring so all pieces are coated in the sauce.
  9. Serve the chicken in a medium bowl or on a bed of rice, using the remaining sauce to garnish or drizzle over the top of each serving.
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