Cumin Rubbed Grilled Chicken with Chimichurri Sauce Recipe

grillmag August 9, 2016 0
Cumin Rubbed Grilled Chicken with Chimichurri Sauce Recipe


Chimichurri Sauce
  • 1/4 cup chopped red onion
  • 3 cloves garlic, minced
  • 3 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt, or to taste
  • 1 1/2 cups (38g) packed fresh parsley (use leaves and some stem with all the herbs)
  • 1/2 cups (16g) packed fresh cilantro
  • 3 Tbsp (5g) packed fresh oregano
  • 1/4 tsp red pepper flakes (optional)
  • 3/4 cup olive oil (I like a blend of half regular half extra-virgin)
  • 5 (6 oz) boneless, skinless chicken breasts
  • 1 1/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp olive oil


For the chimichurri sauce:

  • Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced (don’t puree/pulverize everything, it should still have some texture). Transfer to a bowl, cover and chill until ready to serve.

For the chicken:

  • Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper. Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture. Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side. Serve warm with chimichurri sauce (you’ll have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen).

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