Mojo Grilled Chicken With Charred Red Onion Food

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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.

RED ONION MOJO



Red Onion Mojo image

Make and share this Red Onion Mojo recipe from Food.com.

Provided by evelynathens

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 4

1/2 cup extra virgin olive oil
2 large red onions, halved lengthwise, thinly sliced crosswise (about 5 cups)
1/2 cup fresh lime juice
2 cups loosely packed fresh cilantro leaves (from 1 large bunch)

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.).
  • Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.

Nutrition Facts : Calories 139.8, Fat 13.6, SaturatedFat 1.9, Sodium 3.5, Carbohydrate 5.2, Fiber 0.7, Sugar 1.9, Protein 0.5

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