Grilled Chicken with Chimichurri Sauce & Brown Rice
Grilled Chicken and Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Make the chimichurri sauce. Combine the ingredients for the Chimichurri sauce in a food processor or blender and pulse until finely chopped. For a less spicy sauce, remove the seeds from the jalapeno peppers. Set aside 1 cup (250 mL) of the Chimichurri sauce to serve with the cooked chicken.
Toss chicken thighs with remaining sauce in a re-sealable plastic bag. Marinate in the refrigerator for 2 hours or overnight.
Cook the dry rice according to package directions in unsalted water.
Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken 5 minutes on each side or until thoroughly cooked (165°F / 74°C). When cool, cut each thigh in half.
To serve, place the reserved Chimichurri sauce in centre of a large heated platter surrounded by cooked rice and topped with grilled chicken. Garnish with sprigs of fresh oregano and thinly-sliced red onion.
Argentinean sauce usually served with grilled steak. Some versions use cilantro and parsley.
|Per 300 g serving||Amount|
|Saturated Fat||3 g|
|Per 300 g serving||% Daily Value|