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.
Plating:
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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