Grilled chicken with mint chimichurri
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Purée a classic chimichurri in a food processor for a quick and tasty topping for grilled chicken. This popular South American condiment might remind you of pesto. It's quick to make and contains mint, parsley, vinegar, oil, water, and salt and pepper. Chimichurri is also fabulous on steak, shrimp, and even some vegetables such as roasted squash. You can use it either as a marinade or just spoon it over the dish. Serve the chicken with a salad of baby arugula tossed with lemon juice and salt and pepper to taste.
Ingredients
Cooking spray
4 spray(s)
Fresh mint leaves
1 cup(s)
Fresh parsley
0.667 cup(s)
White wine vinegar
3 Tbsp
Olive oil
1 Tbsp
Water
1 Tbsp
Garlic
2 clove(s)
Table salt
0.75 tsp
Red pepper flakes
0.125 tsp
Uncooked skinless boneless chicken breast
20 oz
Ground cumin
0.5 tsp
Black pepper
0.25 tsp
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2
Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 teaspoon of salt, and the pepper flakes in mini food processor and puree.
3
Sprinkle chicken with cumin, remaining1/2 teaspoon salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8—10 minutes. Serve with chimichurri.
4
Per serving : 1 chicken breast and scant 2 tablespoons sauce
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