CHIMICHURRI CHICKEN SANDWICH RECIPES
CHICKEN CHIMICHURRI SANDWICHES RECIPE - FOOD.COM
Make and share this Chicken Chimichurri Sandwiches recipe from Food.com.
Total Time 4 hours 15 minutes
Prep Time 4 hours
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To Make Chimichurri Sauce: Combine parsley, cilantro, chile, vinegar, garlic, salt and pepper in food processor. Cover and pulse until chopped.
- Add olive oil gradually, with food processor running. Continue to process until smooth. Makes 1 1/3 cup.
- To Make Chimichurri Sandwiches: Combine chicken and 3/4 cup chimichurri sauce in large resealable plastic bag. Seal bag and turn to coat. Chill several hours or overnight.
- Heat grill or grill pan over medium-high heat. Remove chicken from plastic bag, discarding any sauce remaining in bag. Grill chicken 2 to 4 minutes on each side, turning only once, until browned and no longer pink in center. Stack cooked chicken into 4 equal portions. Top each with 1 slice cheese. Remove from grill and let rest 5 minutes.
- Heat canola oil in large skillet over medium heat. Add onion; saute 8 to 10 minutes or until golden brown and tender. Stir in salt and pepper.
- Toast sandwich buns, if desired. Spread cut sides of buns with remaining Chimichurri Sauce. Serve chicken on buns topped with onions, avocado and lettuce. Serve immediately.
Nutrition Facts : Calories 1007.7, FatContent 82.1, SaturatedFatContent 15.6, CholesterolContent 100.4, SodiumContent 1065.3, CarbohydrateContent 31.5, FiberContent 6, SugarContent 4.8, ProteinContent 38.5
CHIMICHURRI CHICKEN RECIPE - NYT COOKING
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it’s spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it’s marinated in the sauce. Then, it’s sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it’s drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
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