Ingredients
-
10
-
1
-
3/4
-
2
-
1/4
-
1/4
-
3/4
-
3/4
-
1/4
-
-
3
-
-
-
-
Directions
Grilled Chicken Breasts With Chimichurri Sauce and Coconut Rice, This delicious spicy sauce is used to marinate the chicken before you grill it as well as to accompany the finished dish The Coconut Rice is the perfect partner You can marinate the chicken for as little as 30 minutes or up to 4 hours Obviously the longer you marinate it the better flavour you will get in the chicken Enjoy!, I was about to post this one (it just came out in my newspaper and it sounded sooo good) thank goodness i looked for it before posting (just going to post for future use) i will definitely come back and rate it once i’ve tried it thanks for posting , This was very tasty, especially the rice, with the toasted coconut adding a really nice flavour I do think the 10 garlic cloves, pulsed as they are, really overwhelmed the chicken The grilling time for the chicken and cooking time for the rice were right on the money and recipe instructions were very easy to follow
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Steps
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1
Done
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To Make Chimichurri Sauce: in Food Processor Fitted With Metal Blade, Puree Garlic. |
|
2
Done
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Add Parsley and Process Until Finely Chopped. |
|
3
Done
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Add 3/4 Cup Oil, Vinegar, Water or Chicken Broth, and Seasonings, and Process. |
|
4
Done
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Taste For Seasoning and Adjust If Necessary. It Should Be Very Flavorful and Spicy. |
|
5
Done
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For Marinade: in Small Mixing Bowl, Combine 3 Tablespoons of the Chimichurri Sauce, With Remaining 2 Tablespoons Olive Oil and Mix Until Smooth; Taste For Seasoning. |
|
6
Done
|
Place Chicken Breasts in a Sealable Bag and Pour in Marinade, Making Sure Marinade Is Evenly Distributed. |
|
7
Done
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Zip Bag and Refrigerate 1/2 Hour to 4 Hours. |
|
8
Done
|
Prepare Barbecue For Medium-Heat Grilling. |
|
9
Done
|
Remove Chicken from Marinade and Grill About 3 Inches from Flame, 7 to 10 Minutes on Each Side or Until No Pink Color Is Showing. |
|
10
Done
|
Place on Platter and Serve With Sauce on the Side. |
|
11
Done
|
Advance Prep. Tip: the Sauce Can Be Made Up to 6 Days Ahead, Covered and Refrigerated. Remove from Fridge Half an Hour Before Serving. |
