Grilled Chicken with Chimichurri Sauce & Grilled Asparagus

by Chef Kim Miller-Boivin, Corporate Chef Manitowoc Foodservice

 

Yield: 8 servings  
Chicken fillets, boneless 8
Asparagus, fresh 1 lb.
Olive oil 1 Tbsp.
Sea salt as needed
Black pepper, ground as needed
Butter as needed
   
Chimichurri Sauce:  
Cilantro leaves, packed tightly 1 cup
Parsley leaves, packed tightly 1 cup
Mint leaves, packed tightly ½ cup
Garlic cloves, peeled 4
Olive oil ¾ cup
Red wine vinegar  ? cup
Paprika, smoked 1 Tbsp.
Salt and pepper to taste

 

Place all Chimichurri ingredients in a food processor and blend. Reserve half of the mixture and place to one side. Place your boneless chicken fillets in a container and pour half of the blended mixture over the chicken, turning to coat well. Wrap in plastic wrap and allow to marinate for at least two hours or overnight.

Preheat grill 10 – 15 minutes making sure you oil the grates first, when the grill is hot, cook the chicken approximately four minutes per side, or until the internal temperature reaches 165 F and the juices run clear.

Let the chicken rest for 10 minutes and top with reserved Chimichurri Sauce. While you are waiting for the chicken to rest, take the asparagus and toss it in one Tbsp. of olive oil, seasoned with sea salt and fresh ground pepper. Grill until tender, top with a slice of butter.

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