Perdue
Grilled Chimichurri Chicken
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Grilled Chimichurri Chicken

Grilled Chimichurri Chicken

Serves 5 | Prep/Cook Time:
  • Calories 342
  • Protein 33g
  • Sodium 357mg
  • Sat.Fat 4.5g
  • Sugar 2.5g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 342
% Daily Value*
Total Fat 24g 37%
Saturated Fat 4.5g 23%
Cholesterol 90mg 30%
Sodium 357mg 15%
Total Carbs 11g 4%
Dietary Fiber 2g %
Sugars 2.5g
Protein 33g
Vitamin A 10%
Vitamin C 16%
Calcium 4%
Iron 11%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1 red onion, chopped
1 tbsp GOYA Minced Garlic or 4 cloves garlic, peeled and minced
1/2 tsp GOYA Adobo All-Purpose Seasoning with Pepper
1/8 tsp hot pepper flakes
1/2 cup fresh cilantro, packed
1/2 cup fresh parsley, packed
2 tbsp fresh oregano
2 tbsp red wine vinegar
1/2 cup GOYA Extra Virgin Olive Oil, plus more for brushing
1 onion, sliced into rings
2 red or green bell peppers, cored, seeded and thinly sliced into rings
Instructions
1 In a food processor, add onion, garlic, Adobo and hot pepper flakes. Pulse 8 times, or until onion is very finely chopped, scraping down sides of bowl between pulses if necesary. Add cilantro, parsley, oregano and vinegar to bowl of food processor. Pulse 5 times, or until herbs are finely chopped. Slowly drizzle in olive oil while pulsing until just combined. Transfer 5 tbsp chimichuirri sauce to a small bowl; cover and set in refrigerator. Transfer remaining chimichurri sauce to gallon-size zip-top bag; add chicken and seal bag. Massage to coat chicken in marinade; transfer to refrigerator and marinate for at least 2 hours or until ready to grill; discard marinade.
2 Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165° F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Brush both sides of onions and peppers with oil. Grill, turning occasionally, until charred and tender, about 10 minutes.
3 Transfer chicken to serving plates. Top with reserved chimichurri sauce; serve with grilled onions and peppers.