Chicken with Citrus Chimichurri Sauce Recipe

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Chicken with Citrus Chimichurri Sauce Recipe
Chicken with Citrus Chimichurri Sauce Recipe photo by Taste of Home
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Chicken with Citrus Chimichurri Sauce Recipe

Read Reviews
5 6 6
Publisher Photo
Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. —Tyffanie Perez, Springville, Utah
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 4 cups water
  • 1/4 cup kosher salt
  • 1 tablespoon honey
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • CHIMICHURRI SAUCE:
  • 1/2 cup olive oil
  • 1/4 cup packed fresh parsley sprigs
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 garlic clove, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large bowl, whisk water, salt, honey and peels until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours.
Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce. Yield: 4 servings.
Originally published as Chicken with Citrus Chimichurri Sauce in Taste of Home June/July 2016, p24

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce: 427 calories, 31g fat (5g saturated fat), 94mg cholesterol, 279mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 35g protein.

  • 4 cups water
  • 1/4 cup kosher salt
  • 1 tablespoon honey
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • CHIMICHURRI SAUCE:
  • 1/2 cup olive oil
  • 1/4 cup packed fresh parsley sprigs
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 garlic clove, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large bowl, whisk water, salt, honey and peels until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours.
  2. Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
  3. Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce. Yield: 4 servings.
Originally published as Chicken with Citrus Chimichurri Sauce in Taste of Home June/July 2016, p24

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Reviews forChicken with Citrus Chimichurri Sauce

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MY REVIEW
LauraManning User ID: 968398 256368
Reviewed Nov. 3, 2016

"Great flavors! One of the best grilled chicken recipes I've had. The brine keeps the breast meat nice and moist during grilling."

MY REVIEW
jetluvs2cook User ID: 1675049 254372
Reviewed Sep. 20, 2016

"AWESOME AWESOME RECIPE!!!!!"

MY REVIEW
curlylis85 User ID: 3166950 250055
Reviewed Jul. 4, 2016

"Moist, flavorful chicken. The chimichurri sauce was fresh and would also be good on fish or steak. I had a little leftover chicken that I cut up and used in quesadillas and that turned out great!"

MY REVIEW
Beema User ID: 446601 249419
Reviewed Jun. 14, 2016

"I trimmed this down for just one, using one half chicken breast, but I made the whole batch of the chimichurri sauce.. I will find other uses for it. So good. Excellent flavor. Like others, I did this in the broiler of my oven with good success."

MY REVIEW
buffetfan User ID: 4035139 249169
Reviewed Jun. 7, 2016

"This dish was well received by my family and company. I did pound my chicken so it was even and would cook evenly. It was beautifully moist with great flavor after grilling. I did not have Kosher salt so I used sea salt with great results. I felt the chimichurri sauce needed a tad more salt so I added about 1/4 teaspoon more. The sauce gives a fresh flavor to the dish. Definitely a keeper."

MY REVIEW
joossm10 User ID: 5187567 248879
Reviewed May. 31, 2016

"Delicious and moist. I broiled my chicken. It was larger than 6 oz, so I had to broil longer. My husband loved it and it was good as leftovers. I didn't have Kosher salt, so I just used 3T of table salt instead."

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