Best 6 Grilled Chicken And Tri Color Peppers With Chimichurri Sauce W Recipes

**Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce: A Culinary Symphony of Flavors**

Indulge in a tantalizing culinary experience with our Grilled Chicken and Tri-Color Peppers recipe, where succulent chicken breasts and vibrant bell peppers are grilled to perfection and complemented by a zesty chimichurri sauce. This delectable dish is not only a feast for the taste buds but also a visual masterpiece, with the vibrant colors of the peppers adding a pop of vibrancy to your plate. Accompany this main course with our refreshing Watermelon Cucumber Salad and tangy Pickled Red Onions for a complete and satisfying meal. For dessert, satisfy your sweet cravings with our delectable Chocolate Avocado Mousse, a rich and creamy treat that perfectly rounds off this delightful culinary journey.

Here are our top 6 tried and tested recipes!

GRILLED CHICKEN AND SWEET PEPPERS WITH CHIMICHURRI SAUCE

Grilled chicken and sweet peppers with chimichurri sauce image

Grilled chicken and sweet pepper kabobs get added flavor from a basic chimichurri sauce. The bold, herbal flavor of this traditional South American sauce goes well with just about anything from steak to vegetables to fish. You can cook this recipe on an outdoor grill if you prefer. Just make sure to adjust the cooking time accordingly and place the peppers in a grill basket so that they don't fall through the cracks. If you have any leftover kabobs, serve them the next day for lunch inside pita bread as sandwiches.

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup(s) Fresh parsley fresh, leaves
0.5 cup(s) Cilantro fresh, leaves
1 large clove(s) Garlic clove(s) smashed with the side of a knife and peeled
0.25 cup(s) Water
1 Tbsp Red-wine vinegar
2 tsp Olive oil
1 tsp Fresh lemon juice
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
2 spray(s) Cooking spray
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
1 medium Sweet red pepper(s) sliced into 1-inch strips
1 medium Orange bell pepper sliced into 1-inch strips
1 medium Yellow pepper(s) sliced into 1-inch strips

Steps:

In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray; heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove chicken from pan, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray and set pan back over medium-high heat. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Nutrition Facts : Calories 181 kcal

GRILLED CHICKEN AND TRI-COLOUR PEPPERS WITH CHIMICHURRI SAUCE

Grilled Chicken and Tri-Colour Peppers with Chimichurri Sauce image

The vibrant taste and colour of this traditional South American sauce pairs wonderfully with just about anything from steak to fish to vegetables.

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup(s) Fresh parsley fresh, leaves
0.5 cup(s) Cilantro fresh, leaves
1 clove(s), large Garlic clove(s) smashed with side of a knife, peel removed
1 tbsp(s) Red wine vinegar
2 tsp(s) Olive oil
1 tsp(s) Fresh lemon juice
0.5 tsp(s) Table salt
0.25 pinch Black pepper freshly ground
2 spray(s) Cooking spray (5 one-second sprays per serving)
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
1 medium Sweet red pepper(s) sliced into 1-in strips
1 medium Orange bell pepper sliced into 1-in strips
1 medium Yellow pepper(s) sliced into 1-in strips
0.25 cup(s) Water

Steps:

Place parsley, cilantro, garlic, water, vinegar, lemon juice, oil, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with the parsley sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Nutrition Facts : Calories 183 kcal

CHIMICHURRI CHICKEN

Chimichurri Chicken image

Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

Provided by Ali Slagle

Categories poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

Steps:

Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
Serve with remaining chimichurri spooned over top.

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

Ingredients

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 BREASTS WITH CHIMICHURRI SAUCE

Grilled Chicken Breasts With Chimichurri Sauce image

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

Ingredients

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

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

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

Ingredients

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.

Tips:

Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs.
Marinate the chicken: Marinating the chicken in the chimichurri sauce for at least 30 minutes, or up to overnight, will help to infuse it with flavor.
Grill the chicken over medium heat: This will help to prevent the chicken from drying out.
Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit: You can use a meat thermometer to check the temperature.
Let the chicken rest before slicing: This will help to keep the juices in the chicken.
Serve the chicken with the chimichurri sauce: The sauce is a great way to add flavor and moisture to the chicken.
Garnish with fresh herbs: Such as cilantro or parsley, for a pop of color and flavor.

Conclusion:

Grilled chicken and tri-color peppers with chimichurri sauce is a delicious and easy-to-make dish that is perfect for a summer cookout or weeknight meal. The chicken is juicy and flavorful, the peppers are tender and slightly charred, and the chimichurri sauce is herbaceous and tangy. This dish is sure to be a hit with everyone at your table.