Chimichurri Chicken
Chimichurri sauce is usually served on the side after grilling or roasting the chicken. However, here it is rubbed under the skin to add flavour to the meat while allowing the skin to crisp.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 406 |
| pro | 44 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 136 mg |
| sodium | 538 mg |
| %RDI: 5% calcium | - |
| iron | 21% |
| vit A | 19% |
| vit C | 30% |
| folate | 16% |
Suggested Recipes
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2 cups (500 mL) packed fresh parsley sprigs
1/4 cup (50 mL) wine vinegar
2 tsp (10 mL) dried oregano
6 cloves garlic, minced
4 chicken breasts (about 3 lb/1.5 kg)
Preparation:
In food processor, pur?together parsley, vinegar, 1/4 cup (50 mL) olive oil, oregano, garlic and 1/2 tsp (2 mL) each salt and pepper until smooth.
Loosen 1 side of skin from each chicken breast; evenly spread parsley mixture under skin of each, pressing skin back to enclose filling. Brush skin with 1 tsp (5 mL) olive oil; sprinkle with 1/4 tsp (1 mL) each salt and pepper.
Place chicken on greased grill over medium heat; close lid and cook, turning once, until no longer pink inside, about 45 minutes.
Additional Information
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Tip: To roast instead of grill the chicken, bake in 425°F (220°C) oven for 30 minutes.
Tags:
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