Grilled Cumin Chicken With Chimichurri Sauce Food
GRILLED BRINED CHICKEN WITH CHIMICHURRI SAUCE
Categories Chicken Backyard BBQ Dinner Basil Summer Grill Brine Grill/Barbecue Parsley Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- For chicken:
- Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.
- Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
- For chimichurri sauce:
- Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
- Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.
GRILL MARINADE FOR CHICKEN WITH CUMIN
Make and share this Grill Marinade for Chicken With Cumin recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 9h2m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and blend.
- Add chicken and marinate in the refrigerator overnight, turning several times.
- Grill to your liking!
Nutrition Facts : Calories 253.6, Fat 27.3, SaturatedFat 3.5, Sodium 292, Carbohydrate 3.4, Fiber 0.4, Sugar 0.8, Protein 0.3
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE
This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.
Provided by WI Cheesehead
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
- Add parsley and process until finely chopped.
- Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
- Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
- For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
- Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
- Zip bag and refrigerate 1/2 hour to 4 hours.
- Prepare barbecue for medium-heat grilling.
- Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
- Place on platter and serve with sauce on the side.
- Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.
Nutrition Facts : Calories 509.5, Fat 42, SaturatedFat 7.8, Cholesterol 92.8, Sodium 93, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 30.6
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- Start by preparing your chicken. Place each chicken breast, one at a time, inside of a zip top bag then use a kitchen mallet to pound the chicken down to about 1/3″ in thickness. Then set the chicken aside for a moment while you prepare the brine.
- For the brine, place the water, salt and honey in zip top bag (you may need more than one bag) and mix the contents well (shaking it around while the top is close should do the trick). Then place the flattened chicken breasts in the bag(s) and allow it to set for at least a half of an hour. Refrigerating the chicken overnight is okay to do.
- When you are ready to make the chicken, allow the clean grill to heat up. I like to oil the grates first before placing it on top of the grill.
- Remove each chicken breast from the brine and use a paper towel to pat them dry. Then place the chicken over the heat (about 500 degrees) to cook. Flip the chicken over after a couple of minutes and then transfer the chicken to a less hot portion of the grill to finish cooking. Your chicken should be done cooking within 8 minutes but, check for redness or use a thermometer if in doubt.
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