Chicken with Citrus Chimichurri Sauce
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
Ingredients
- 4 cups water
- 1/4 cup kosher salt
- 1 tablespoon honey
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 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
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1In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours.
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2Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
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3Remove 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.
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