Grilled Paprika Chicken Wings With Chimichurri Recipes

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GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W



Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W image

This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving

Provided by Rhiannon Deux

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
1/4 cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

Steps:

  • Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  • Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
  • Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

GRILLED BONE-IN CHICKEN BREAST WITH CHIMICHURRI



Grilled Bone-In Chicken Breast with Chimichurri image

Juicy, herb-rubbed chicken breasts are grilled up to perfection and drizzled with flavor-packed chimichurri. It's a great main dish for summertime. Serve with fresh grilled corn on the cob and a crusty bread.

Provided by FrackFamily5 CA->CT

Categories     BBQ & Grilling     Chicken

Time 35m

Yield 4

Number Of Ingredients 10

5 cloves garlic
1 cup chopped fresh cilantro
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1 teaspoon salt
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
4 (6 ounce) bone-in chicken breast halves
1 tablespoon herb rub with salt

Steps:

  • Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rub chicken breasts on all sides with herb rub.
  • Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Serve chicken with chimichurri.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 3.9 g, Cholesterol 95.6 mg, Fat 36.1 g, Fiber 0.7 g, Protein 34.7 g, SaturatedFat 6.2 g, Sodium 2523.9 mg, Sugar 0.3 g

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE



Grilled Chicken Breasts With Chimichurri Sauce image

This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.

Provided by WI Cheesehead

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

Steps:

  • To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
  • Add parsley and process until finely chopped.
  • Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
  • Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
  • For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
  • Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
  • Zip bag and refrigerate 1/2 hour to 4 hours.
  • Prepare barbecue for medium-heat grilling.
  • Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
  • Place on platter and serve with sauce on the side.
  • Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

Nutrition Facts : Calories 509.5, Fat 42, SaturatedFat 7.8, Cholesterol 92.8, Sodium 93, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 30.6

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