Grilled Chicken With Charred-Scallion Chimichurri
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- Vegetable oil, for greasing
- 2large heads (about 1½ pounds) romaine lettuce, trimmed and quartered
- 12scallions, trimmed and halved crosswise
- 1cup extra-virgin olive oil
- Kosher salt and pepper
- 1½pounds boneless, skinless chicken breasts, halved and pounded ¼-inch-thick
- ½cup packed parsley leaves, finely chopped
- ¼cup red wine vinegar
- 3garlic cloves, minced
- 1tablespoon fresh oregano leaves, finely chopped
- ½teaspoon red-pepper flakes
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
795 calories; 66 grams fat; 9 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 42 grams protein; 1095 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat grill to medium-high and lightly grease grates with vegetable oil.
- Step 2
Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Step 3
Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Step 4
Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining ¾ cup olive oil. Season with salt and pepper.
- Step 5
Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Stacy
Looks delicious, but be aware that the chimichurri won’t keep, so eat it all! Traditional Argentinian chimichurri is always made with dried herbs, which can be stored in the fridge for months.
Bicka
I tried this for the salad and dressing. I have never grilled romaine myself. The combo of the tart garlicky sauce and the sweet romaine was perfect. I used way less olive oil then called for. No changes to this. Served with grilled Opah.
sarah
This was excellent! I didn’t care for the consistency when I mixed/chopped the ingredients by hand, so I put it all in the blender and it was perfect.
good but less oil…
This was almost great but: A) not enough chicken for this family of 4. I’ll do 2 lbs next time. B) the amount of chimichurri made is at least double what we used. C) the Chimmichurri was too oily. I’ll put far less olive oil next time and add incrementally till it seems right.
Josh K
With chicken breasts, particularly when grilling, one would be well advised to create a margin for error where you can time the cooking wrongly and not come up with a dry hunk of chunk. One way to do that is to dry brine in salt and let sit in fridge for at least a few hours. That locks in the juices. Could also do the j kenji lopez alt and marinate it in mayo and salt and a bit of whatever sauce you’re using.
kelsey
Chicken was perfectly juicy. Used 1/2 c olive oil in the sauce rather than the 3/4 c recommended and thought it was perfect consistency. I hope the sauce keeps!
Taylor
This recipe was delicious! The chimichurri was way too oily though, next time I’ll use a lot less olive oil.
Julia Childless
When you buy fresh herbs put them in the fridge in a glass of water, as if they were fresh flowers. Honestly never did this with oregano but do it all the time for coriander and parsley in winter. I personally think dried oregano is one herb that’s better in dried form. I have it in my herb garden and hardly touch it.
Ellie
I really like this recipe! Its fairly easy an doesn't require too much work, I will say be sure to make the chimichurri sauce before putting stuff on the grill to make your life easier. I also put a bit more seasoning (oregano, garlic salt, paprika) on my chicken, and I feel it better enhanced the chimichurri sauce.
Matt Stonkus
I liked this one, quick and easy. I used a cast iron pan instead of a grill. I should dried the lettuce more before putting it on, more wilted than charred.
alisa
has anyone tried this with fish rather than chicken?
Ellie
I really like this recipe! Its fairly easy an doesn't require too much work, I will say be sure to make the chimichurri sauce before putting stuff on the grill to make your life easier. I also put a bit more seasoning (oregano, garlic salt, paprika) on my chicken, and I feel it better enhanced the chimichurri sauce.
Erin
I loved this! My boyfriend and I devoured it! I served it with a little couscous cooked in chicken broth and saffron. I did find the chimichurri to be a touch bitter (suspect I over charred the scallions), but a dollop of honey smoothed it right out! I also took the advice of another reader and dry brined the chicken breasts. They were fork tender! This is going to be a summer staple!
Lacey
The fresh chimichurri was amazing! Chicken thighs were flavorful and moist. I doubled the chimichurri and skipped the romaine since grilled lettuce does nothing for me, but used the chimi as a dressing for leftover chicken salad the next day!
Darren
Romaine and chicken were great, but the Chimi was terrible. I ended up buying from the store for the second cook through.
NO GO
Too much vinegar
Susan
I followed the instructions as written. It was great! Will definitely make it a summer time meal!
Bob
I made this following the recipe, and I was a bit disappointed. The chimichurri lacked a certain je ne sais quoi. Perhaps dried oregano would have been better.
Debbie
1/2 c olive oil based on reviews
Barbara
Stacy says the chimichurri won't keep, but Lopez-Alt recipe from this site, made with fresh parsley, oregano and garlic, says it will keep refrigerated for several weeks. I'm not hesitant about the herbs, but about the garlic. Others have advice?
Josh K
With chicken breasts, particularly when grilling, one would be well advised to create a margin for error where you can time the cooking wrongly and not come up with a dry hunk of chunk. One way to do that is to dry brine in salt and let sit in fridge for at least a few hours. That locks in the juices. Could also do the j kenji lopez alt and marinate it in mayo and salt and a bit of whatever sauce you’re using.
kelsey
Chicken was perfectly juicy. Used 1/2 c olive oil in the sauce rather than the 3/4 c recommended and thought it was perfect consistency. I hope the sauce keeps!
Lauren
Great summer dinner!
Taylor
This recipe was delicious! The chimichurri was way too oily though, next time I’ll use a lot less olive oil.
Private notes are only visible to you.
Advertisement
