TNC used the chimichurri as a spread on a burger, but I thought it would be perfect on grilled chicken over rice. Much like this Key West Grilled Chicken.
I had never made chimichurri before, which is an Argentinian sauce used for grilled meat traditionally made with parsely. I loved the idea of using cilantro and since I had a couple of peaches on hand this baby was born!
This sauce is so full of flavor and the peaches add a perfect sweetness to it. So fresh, too!
2 large chicken breasts, filleted = 4 thin chicken breasts
marinade for chicken (I prefer Lawry's Herb and Garlic)
2 cups white rice
2 1/2 cups water
2 peaches, diced
Adapted from The Novice Chef
1 ½ tsp. garlic, minced
1 heaping cup cilantro
1/4 cup extra virgin olive oil
1Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1. Place chicken breasts in a ziplock bag and pour enough marinade on top so the chicken breasts are "swimming" in it. Squish to coat chicken in marinade, then refrigerate for at least a 1/2 hour or up to 8 hours.
2. Pour rice and water into a rice cooker and switch to "cook," which takes about 20 minutes (or prepare rice however you usually do).
3. In a food processor, pulse garlic, cilantro, olive oil, red wine vinegar, salt and red pepper flakes a few times until cilantro is minced and a paste forms. Pour chimichurri into a bowl and set aside.
4. Once chicken has marinated, grill it over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
4. Scoop a serving of rice onto a plate, top with a chicken breast, 1-2 tablespoons of chimichurri and several peach chunks. Enjoy!