Grilled Chicken with Chimichurri Sauce & Brown Rice

Prep Time: 30 min
Cook Time: 45 min
Serves: 4

The chimichurri sauce used here is packed with jalapenos, parsley, and fresh oregano. It has a robust spicy flavour that pairs well with the nutty flavour of brown rice.


Grilled Chicken with Chimichurri Sauce & Brown Rice:

1 lb (0.5 kg) boneless, skinless chicken thighs
1 1/2 cup (375 mL) short grain brown rice
3 sprigs oregano, fresh
1/2 red onion(s), thinly sliced, for garnish

Chimichurri Sauce:

4 jalapeño pepper
1/2 cup (125 mL) red onion(s), chopped
4 cloves garlic
1/2 cup (125 mL) parsley
1/4 cup (60 mL) oregano, fresh
1 tbsp (15 mL) black pepper, freshly ground
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) red wine vinegar
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) water


Grilled Chicken with Chimichurri Sauce & Brown Rice

1 Make the chimichurri sauce. Set aside 1 cup (250 mL) of the Chimichurri sauce to serve with the cooked chicken. Toss chicken thighs with remaining sauce in a re-sealable plastic bag. Marinate in the refrigerator for 2 hours or overnight.
2 Cook the dry rice according to package directions in unsalted water.
3 Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken 5 minutes on each side or until thoroughly cooked (165°F / 74°C). When cool, cut each thigh in half.
4 To serve, place the reserved Chimichurri sauce in centre of a large heated platter surrounded by cooked rice and topped with grilled chicken. Garnish with sprigs of fresh oregano and thinly-sliced red onion.

Chimichurri Sauce

1 For a less spicy sauce, remove the seeds from the jalapeno peppers. Combine the ingredients for the Chimichurri sauce in a food processor or blender and pulse until finely chopped.