Best Grilled Chicken With Charred Scallion Chimichurri Recipes

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GRILLED CHIMICHURRI CHICKEN



Grilled Chimichurri Chicken image

Grilled chicken gets a little South American kick courtesy of homemade chimichurri sauce made with fresh herbs and spicy seasonings.

Provided by Cheri Liefeld

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
2 teaspoons dried oregano leaves
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts
1 cup pear tomatoes
1 poblano chile
1 red bell pepper
1 orange bell pepper

Steps:

  • In food processor or blender, place sauce ingredients. Cover; process until smooth.
  • Place chicken breasts in resealable food-storage plastic bag; pour in half of the sauce (cover and refrigerate remaining sauce to serve with cooked chicken and vegetables later). Seal and refrigerate bag of chicken to marinate at least 2 hours but no longer than 8 hours.
  • Remove chicken from sauce; discard sauce chicken was marinating in.
  • Carefully brush oil on grill rack. Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cut up vegetables and place on grill pan. Cover grill; cook chicken until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cook vegetables to desired doneness. Serve with remaining sauce.

Nutrition Facts : ServingSize 1 Serving

GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI



Grilled Chicken With Charred-Scallion Chimichurri image

Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.

Provided by Kay Chun

Categories     dinner, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for greasing
2 large heads (about 1 1/2 pounds) romaine lettuce, trimmed and quartered
12 scallions, trimmed and halved crosswise
1 cup extra-virgin olive oil
Kosher salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, halved and pounded 1/4-inch-thick
1/2 cup packed parsley leaves, finely chopped
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon fresh oregano leaves, finely chopped
1/2 teaspoon red-pepper flakes
Lemon wedges, for serving

Steps:

  • Heat grill to medium-high and lightly grease grates with vegetable oil.
  • Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
  • Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
  • Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
  • Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.

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