Cumin Rubbed Grilled Chicken with Chimichurri Sauce
Cumin Rubbed Grilled Chicken with Chimichurri Sauce might be a good recipe to expand your main course recipe box. This recipe serves 5 and costs $2.6 per serving. One portion of this dish contains around 37g of protein, 40g of fat, and a total of 523 calories. This recipe is liked by 42 foodies and cooks. This recipe is typical of Latin American cuisine. If you have black pepper, fresh cilantro, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Cooking Classy. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is spectacular. Try Cumin-Rubbed Chicken with Guacamole Sauce, Cumin-Rubbed Chicken with Guacamole Sauce + Weekly Menu, and Skinny Cumin Steak with Chimichurri Sauce for similar recipes.
Servings: 5
Ingredients:
1/2 tsp freshly ground black pepper
1/2 cups (16g) packed fresh cilantro
1 1/2 cups (38g) packed fresh parsley (use leaves and some stem with all the herbs)
3 cloves garlic, minced
1/2 tsp ground coriander
1 1/4 tsp ground cumin
2 Tbsp fresh lemon juice
3/4 cup olive oil (I like a blend of half regular half extra-virgin)
1 Tbsp olive oil
3 Tbsp (5g) packed fresh oregano
1/4 cup chopped red onion
1/4 tsp red pepper flakes (optional)
3 Tbsp red wine vinegar
1 tsp salt
1 tsp salt, or to taste
5 (6 oz) boneless, skinless chicken breasts
Equipment:
food processor
meat tenderizer
mixing bowl
grill
whisk
kitchen thermometer
Cooking instruction summary:
For the chimichurri sauce:Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced (don't puree/pulverize everything, it should still have some texture). Transfer to a bowl, cover and chill until ready to serve.For the chicken:Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper. Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture. Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side. Serve warm with chimichurri sauce (you'll have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen). Recipe source: Cooking Classy
Step by step:
For the chimichurri sauce
1. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
2. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced (don't puree/pulverize everything, it should still have some texture).
3. Transfer to a bowl, cover and chill until ready to serve.For the chicken:Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper. Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
4. Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.
5. Serve warm with chimichurri sauce (you'll have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen). Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
