Try this Chimichurri Chicken recipe, or contribute your own.
Suggest a better descriptionJonji Gaffud serves this simple sauce/marinade at Mambo Grill in Chicago with a variety of grilled, skewered foods, including beef and shrimp. Skewers: 1 pound boneless skinless chicken breast, cut into 1-inch wide strips 1. For chimichurri sauce, put all ingredients into blender or food processor and blend until smooth. 2. Put half of the sauce into a glass bowl or plastic food bag. Add chicken; turn to coat well. Marinate in the refrigerator at least 1 hour and up to 4 hours. Refrigerate the other half of the sauce. 3. Prepare charcoal grill or heat broiler. While grill heats, soak wooden skewers in water at least 20 minutes so they dont burn. 4. Thread chicken onto skewers. Grill, basting occasionally with the sauce, until chicken is no longer pink and edges are slightly golden, 10 to 15 minutes. Serve immediately with reserved sauce for dipping. Yield: 4 to 6 appetizer servings. JAPLADY@NWU.EDU (REBECCA RADNOR) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 263 | ||
Calories from Fat: 153 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 87.8mg | 3 % | |
Potassium 294.6mg | 8 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.3g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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