Grilled Chicken Recipe with Hatch Chile Chimichurri Sauce
Get outside and make this Grilled Chicken Recipe with Hatch Chile Chimichurri Sauce that is loaded with flavor. Serve it up with some delicious white rice!
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Ingredients
2split chicken breasts
3 tomatillos skinned and cut in half
1hatch pepper
1/2finely minced sweet onion
4finely minced cloves of garlic
1/4cupfinely minced fresh parsley
1/4cupfinely minced fresh cilantro
1/4cupfinely minced fresh oregano
1/3cupof red wine vinegar
6tablespoonsof olive oil
4cupsof cooked with rice
Kosher salt and fresh cracked pepper to taste
Instructions
Coat the tomatillos and peppers with olive oil and season with salt and pepper and roast on a hot grill until they begin to char. Once charred, remove from the grill and peel the tomatillos, scrape the char off the peppers, seed them and chop up along with the peppers and add to a large bowl along with the red wine vinegar, onions, garlic, parsley, cilantro, oregano, and whisk in 4 tablespoons of olive oil, season with salt and pepper and set aside.
Next, coat the chicken with 1 tablespoons of olive oil, season with salt and pepper and cook on a hot grill until golden brown and cooked through out, about 20 minutes.
Serve the chicken alongside the white rice and hatch pepper chimichurri sauce.