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.
- Portion size 4 servings
Ingredients
Method
In food processor, puree 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 538 mg
- Protein 44 g
- Calories 406.0
- Total fat 23 g
- Cholesterol 136 mg
- Saturated fat 4 g
- Total carbohydrate 5 g
%RDI
- Iron 21.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 19.0
- Vitamin C 30.0
