May 26, 2020

Grilled Chimichurri Chicken with Toasted Hatch Chile Cream and Roasted Pepper Trio

BYU Catering  
Catering Executive Chef Adam Jones
Makes 4-6 servings
1 hour prep time

For Sauce
1/2 T ground coriander
2 T dried or 1 each fresh Hatch Chile
1 T butter
2 T shallot
1 each garlic cloves minced
1 each fresh lime zested and juiced
1 cup whipping cream
Kosher salt and fresh ground black pepper
½ bunch fresh cilantro lightly chopped
4 T shaved Manchego

If using Dry Hatch Chiles, finely chop chiles with seeds and add to a hot dry pan to toast slightly. Then soak in warm water for 30 minutes. Drain and set aside. If using fresh Hatch Chiles, coat with oil and follow the method for the Pepper Trio. Once grilled, remove skin and seeds (if desired) and finely chop. In a saute pan, add butter and saute shallots till soft, then add garlic, then add Hatch Chiles. Saute for 30 seconds, add lime zest and juice and cream. With medium high heat, reduce till sauce coats back of a spoon. (Add a few drops of water if too thick) Remove from heat.  Add cilantro to sauce or use for garnish. Garnish with shaved Manchego cheese.

For Pepper Trio
½ bag Mini Sweet Peppers
1 T vegetable oil
Kosher salt and fresh ground black pepper

Rinse peppers with warm water. Dry. Coat with a little oil and grill peppers while grilling Chimichurri Chicken. It’s okay to have a lot of char on the peppers. Peppers should be soft. Remove from heat, add salt and pepper. Keep warm until ready to serve.

For Chimichurri Chicken
2 ea  8-12oz frozen IQF chicken breast
¼ cup olive oil
1 bunch fresh chopped parsley
4 T fresh chopped oregano
2 T chopped shallot
2 t garlic clove minced
1 each fresh lemon zested and juiced (no seeds)
1 T red wine vinegar
Pinch Kosher salt and fresh ground black pepper

Thaw chicken and butterfly if too thick. Cut chicken in half if desired. With meat mallet, gently pound out chicken to a desired thickness for grilling. This will also help tenderize. Mix together all remaining ingredients for marinade. Separate half for marinade and reserve the other half for basting while grilling. In Ziploc bag, marinate all the chicken with half the marinade. Marinate for 1-6 hours.
Preheat grill to 350-400° Fahrenheit. Can use gas, wood, pellet, or charcoal. Grill chicken for 3-4 minutes on each side or until it reaches 165° internal temperature. After one side is cooked, baste with remaining marinade while cooking, but being careful not to burn the marinade. Remove from grill and keep warm until ready to serve.

Place chicken on the center of a hot plate, nap sauce over half the grilled chicken, put sweet peppers on plate next to chicken. Serve with Argentina Gnocchi and a nice fresh Ensalada Asado salad if desired. Enjoy!

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