Grilled Chimichurri Chicken Satay
With a big holiday weekend ahead, now is the time to plan your menu for any entertaining you may have planned. Whether you are hosting a BBQ, graduation party, or simply grilling out for your family, we have a perfect grilled chicken recipe for you. This is the ultimate ethnic fusion dish where you are combining an Indonesian style satay chicken on a stick with a South American marinade and sauce.
Earlier in the year my daughter had to do a project about Argentina where she had to bring a dish from the country to school, so we made this Chimichurri sauce and she took some grilled French bread slices to school for everyone to enjoy the chimichurri. While it’s good over toasted bread, it’s really intended as a sauce over grilled meats. Chimichurri originated from Argentina and is typically served alongside grilled steaks, roasted beef and pork sausages. It is made from parsley, oregano, garlic, salt and pepper in a base of olive oil and vinegar. When you add to grilled chicken, it makes the chicken moist and gives it so much flavor.
This recipe originally called for chicken thighs, which result in a more flavorful and juicy piece of meat, since it’s dark meat, but you can easily use chicken breast to make satay.
Sanderson Farms boneless, skinless chicken breasts are on sale for Memorial Day at Safeway for Buy 1 Get 2 Free. This is a 67% savings and ends up at $1.99/lb compared to the $5.99/lb base price at Safeway.
Chimichurri Chicken Satay
1. Preheat grill to medium (375º-425º). In a food processor, add parsley, cilantro, oregano, garlic, oil, wine, salt and pepper. Pulse to combine ingredients. Sauce should have coarse pieces of herb. Divide chimichurri sauce into two small bowls, reserving one bowl.
2. Pound chicken to about 1/4-inch thickness, then cut in half (or in thirds if using breasts) lengthwise. Thread chicken onto skewer using a under and over motion. Repeat until each piece of chicken is on a skewer. Season with salt and pepper.
3. Brush skewers on both sides with chimichurri sauce. Grill first side for 4-5 minutes. Flip, brush with additional sauce and grill for 4-6 minutes, or until internal temperature of 160º is reached. Serve with reserved chimichurri sauce.
Enjoy this video from Safeway for preparing the Chimichurri Chicken Satay:
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