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Four-Herb Chimichurri Chicken with Yellow Pepper Slaw

Friday, 22 May 2009
 

chimichurriplate

After a three-week trip to London including a great deal of fine dining, we were in desperate need of a health kick.  Luckily, we returned to great grilling weather in Minneapolis, so I’ve been cooking everything out there.   This meal uses a recipe by Guy Fieri for the spicy Chimichurri sauce:  Four-Herb Chimichurri.  Fieri puts his sauce on a gaucho steak, but it also works great with chicken.

chimichurri-blender

I will say that Fieri’s recipe uses a hefty amount of chili powder, so if you like things less spicy, you might want to cut back on it.  This is typically a cilantro-heavy sauce, but I had more basil, so used a good amount of that.  I think it served as a cool, sweet counterpoint to the very strong chili powder.

chimichurri-done

A little chimichurri goes a long way because it’s so flavorful.  It really doesn’t take much to top the chicken.

chixmarinating

I whipped up my own marinade for the boneless, skinless chicken breasts before they hit the grill:

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon sea salt

dash of chili powder

1 clove of garlic, minced

chickengrill

The chicken turned out juicy and flavorful.  And now on to the slaw.  I used a bagged coleslaw greens mix to save time, and added chopped yellow peppers and homemade dressing to finish it.

1/2 bag coleslaw mix

1/2 fresh yellow pepper, chopped

Toss with dressing:

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon freshly squeezed lime juice

1 teaspoon honey

1 teaspoon dijon mustard

salt and pepper to taste

slaw

The slaw is a nice fresh side for the spicy chicken and I like to serve the plate with a lime wedge for garnish and to squeeze over the plate.



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