Grilled Chicken with Blood Orange Chimichurri
Grilled chicken never has to be boring again. All you have to do is add a vibrant herb-citrus sauce and a kiss of smoke from the grill.
Servings: 3
Ingredients
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 2 fresno peppers
- 2 tbsp shallot diced
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 blood orange
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 chicken breasts
Instructions
- Mince the herbs and peppers.
- Combine in a bowl with the shallot, olive oil, vinegar, juice of the blood orange, salt and pepper.
- Set aside about 1/2 cup of the marinade for later.
- Place the chicken breasts in a zip-top bag. Pour in the remaining marinade. Seal the bag and massage the marinade into the chicken. Refrigerate for about 30 minutes.
- Prepare the grill with a direct and indirect heat zone. The direct heat zone should be about medium to medium-high heat. You should be able to hold your hand about 5 inches over the coals for 4-5 seconds.
- Add the marinated chicken to the grill, directly over the coals. Add the lid to the grill, and cook for 4 minutes.
- Flip. Cover. Cook for another 4 minutes.
- Move the chicken to the indirect heat zone. Continue cooking, until the internal temperature reaches 156F degrees, about 5-10 minutes.
- Remove the chicken to a serving platter and top with the reserved chimichurri sauce.
Notes
If you don't care for cilantro, you can substitute flat-leaf parsley.
Nutrition
Calories: 596kcal | Carbohydrates: 4g | Protein: 49g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 658mg | Potassium: 952mg | Fiber: 1g | Sugar: 1g | Vitamin A: 845IU | Vitamin C: 20.5mg | Calcium: 33mg | Iron: 1.7mg