- Prep time: 2.5 hours
- Cooking time: 10 min
- Servings: 4
Grilled Chicken with Chimichurri Sauce & Brown Rice
The chimichurri sauce used here is packed with jalapenos, parsley, and fresh oregano. It has a robust spicy flavour that pairs well with the nutty flavour of brown rice.
Ingredients
| 1 lb |
Boneless, skinless chicken thighs Granny's Chicken Boneless Skinless Thighs |
| 1 1/2 cups | short grain brown rice |
| 3 sprigs | oregano, fresh |
| 1/2 | red onion, thinly sliced, for garnish |
| Sauce: 4 | jalapeño pepper |
| Sauce: 1/2 cup | red onion, chopped |
| Sauce: 4 cloves | garlic |
| Sauce: 1/2 cup | parsley |
| Sauce: 1/4 cup | oregano, fresh |
| Sauce: 1 tbsp | black pepper, freshly ground |
| Sauce: 2 tbsp | olive oil |
| Sauce: 1/4 cup | red wine vinegar |
| Sauce: 2 tbsp | lemon juice |
| Sauce: 1/4 cup | water |
Directions
Set aside 1 cup (250 mL) of the Chimichurri sauce (see recipe below) to serve with the cooked chicken. Toss chicken thighs with remaining sauce in a re-sealable plastic bag. Marinate in the refrigerator for 2 hours or overnight.
Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken 5 minutes on each side or until thoroughly cooked (165°F / 74°C). When cool, cut each thigh in half.
To serve, place the reserved Chimichurri sauce in centre of a large heated platter surrounded by cooked rice and topped with grilled chicken. Garnish with sprigs of fresh oregano and thinly-sliced red onion.
Sauce:
For a less spicy sauce, remove the seeds from the jalapeno peppers. Combine the first ten ingredients for the Chimichurri sauce in a food processor or blender and pulse until finely chopped.
Notes: Argentinean sauce usually served with grilled steak. Some versions use cilantro and parsley.
Recipe and photography courtesy of Chicken Farmers of Canada.
