Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.