When we purchased our charcoal grill a few years ago, I was looking forward to enjoying a grilled chicken dinner. And one of my favorites to pair with anything grilled is a fresh chimichurri sauce. You can't go wrong with grilled peppers! The mango made this a light, but tasty meal.
Course Chicken, Main Course
Cuisine Fusion, Mexican
Servings 6Servings
Ingredients
Ingredients:
For the Chicken Marinade:
Zest of 1 lime
Juice of 2 limes
Juice and zest of 1 orange
3tablespoonsagave nectar
1teaspoonsmoked paprika
1/2teaspooncumin
Salt to taste
Fresh cracked pepper, to taste
2serranosminced
3clovesgarlicminced
1 1/2ouncessilver tequila
1/4cupolive oil
3large boneless chicken breastsfilleted into 6 pieces
For the Spicy Chimichurri:
2cupsflat-leaf parsleychopped finely
1fresno chileminced
1serrano chileminced
4clovesgarlicminced
1 1/2teaspoonsoregano
3green onionssliced thin
1/2cupolive oil
Juice of 1 lemon
4tablespoonsred wine vinegar
Salt to taste
Fresh cracked pepper, to taste
Instructions
Directions:
Combine all of the ingredients for the chimichurri sauce in a bowl and stir well to combine. Taste for salt, cover and chill until 1 hour before serving.
Combine all of the ingredients for the chicken marinade. Add chicken to a glass dish and pour marinade over chicken making sure it’s evenly coated. Cover and marinate for at least 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.
Once chicken has marinated, preheat your grill to medium heat for 10 to 15 minutes. Shake off the excess marinade from the chicken and cook on preheated grill for about 5 minutes per side. Move chicken to indirect heat on the grill and continue cooking for another 5 to 7 minutes or until the internal temperature is 160ºF to 165ºF. Remove from grill and let it rest for 5 minutes before serving. Serve with chimichurri sauce and grilled vegetables.
Notes
I highly suggest keeping a meat thermometer near by when grilling meats. it is the best way to know when your meats are cooked all the way through.