Indulge in the vibrant flavors of Grilled Chicken Breasts with Chimichurri Sauce and Coconut Rice. This tantalizing dish combines juicy, succulent chicken breasts, a zesty chimichurri sauce bursting with fresh herbs, and aromatic coconut rice for a culinary experience that will tantalize your taste buds. Prepare to embark on a culinary journey that seamlessly blends Latin American and Asian influences, resulting in a harmonious balance of flavors and textures. Discover the secrets behind this delectable meal, ensuring a restaurant-worthy dish in the comfort of your own kitchen.
Here are our top 5 tried and tested recipes!
CHIMICHURRI CHICKEN
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
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 CHICKEN BREASTS WITH CHIMICHURRI SAUCE AND COCONUT RICE
This delicious spicy sauce is used to marinate the chicken before you grill it as well as to accompany the finished dish. The Coconut Rice is the perfect partner. You can marinate the chicken for as little as 30 minutes or up to 4 hours. Obviously the longer you marinate it the better flavour you will get in the chicken. Enjoy!
Provided by MarieRynr
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
- In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
- In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
- In the same saucepan, heat the oil over medium high heat. Add the rice and sauté for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
- Add the toasted coconut and currants, stirring through with a fork.
- Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.
Nutrition Facts : Calories 719.8, Fat 49.1, SaturatedFat 9.6, Cholesterol 92.8, Sodium 400.6, Carbohydrate 33.5, Fiber 2.2, Sugar 4.9, Protein 35.4
GRILLED CUMIN CHICKEN WITH CHIMICHURRI SAUCE
This Grilled Chimichurri Chicken is first rubbed in an earthy cumin spice blend before being grilled to perfection and topped with a fresh chimichurri sauce.
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- For the chimichurri sauce: Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
- Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced**. Transfer to a bowl, cover and chill until ready to serve.
- For the chicken: Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper.
- Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
- Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.
- Serve warm with chimichurri sauce.
Nutrition Facts : Calories 522 kcal, Carbohydrate 3 g, Protein 36 g, Fat 39 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 1138 mg, Fiber 1 g, ServingSize 1 serving
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
GRILLED CHICKEN BREASTS WITH SPICY COCONUT SAUCE
Make and share this Grilled Chicken Breasts With Spicy Coconut Sauce recipe from Food.com.
Provided by Brookelynne26
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the chicken, buzz the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor until smooth. Drop the chicken pieces into a ziploc bag and pour in the marinade. Place the bag in a shallow dish and marinate in the fridge for at least 4 hours, but overnight is better, turning several times.
- To make the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until golden brown, about 7 minutes. Reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, 8 to 10 minutes. Toss in garlic and cook for 1 minute more.
- Pour in the coconut milk and cream and bring to a boil, e turn heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile heat a grill to high. Remove the chicken from the fridge and let sit out for 30 minutes.
- Lower the heat of the grill to medium and brush the grate with oil. Remove chicken from marinade and grill until well marked and cooked through, about 5 to six minutes per side.
- To serve, slice each chicken breast into 3 pieces on the bias. Place cooked rice onto plates, top with chicken slices, and spoon sauce over top.
Nutrition Facts : Calories 942.6, Fat 49.3, SaturatedFat 35.4, Cholesterol 116.3, Sodium 1324.9, Carbohydrate 99.2, Fiber 1.3, Sugar 91.5, Protein 28.6
Tips:
- To ensure that the chicken breasts are cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing them from the grill.
- If you don't have a grill, you can also cook the chicken breasts in a grill pan over medium heat.
- To make the chimichurri sauce ahead of time, simply combine all of the ingredients in a blender or food processor and refrigerate for up to 3 days.
- If you don't have coconut milk, you can substitute it with regular milk or water.
- To make the coconut rice more flavorful, add a bay leaf or a piece of ginger to the cooking water.
Conclusion:
This grilled chicken breasts with chimichurri sauce and coconut rice recipe is a delicious and easy-to-make meal that is perfect for a summer cookout or a weeknight dinner. The chicken is juicy and flavorful, the chimichurri sauce is tangy and refreshing, and the coconut rice is creamy and fragrant. This dish is sure to be a hit with everyone who tries it.
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