Merry Graham
Steps
- Â In a small bowl, combine parsley, green onion, oregano, serrano pepper, garlic, olive oil, vinegar, lime juice, sugar, 1/2 tsp salt and black pepper. Reserve 1/3 cup. Note: A food processor can be used to finely mince herbs and mix chimichurri.
- In a medium bowl, add chicken pieces, remaining 1 ½ tsp salt, and chimichurri. Coat chicken pieces well and allow them to marinate for 1 hour or up to 2 hours.
- Heat a pellet grill to 375°F to 400°F (indirect heat) and add Bear Mountain BBQ’s Apple Pellet.
- Meanwhile, skewer the marinated chicken on medium size skewers.
- Grill chicken skewers for 5 minutes per side with the grill lid down. After each side is golden brown, grill for 5 more minutes, rotating chicken frequently until the center reaches 165°F with a meat thermometer.
- Drizzle the remaining 1/3 cup chimichurri over the chicken skewers and serve over a bed of arugula or your favorite greens. Enjoy!
Ingredients:
- 1 cup packed parsley, finely chopped
- 1 cup green onions, green parts only, finely chopped
- 1/4 cup fresh oregano leaves, finely chopped
- 1 serrano pepper, cored, seeded and finely chopped
- 4 garlic cloves, minced
- 1/3 cup pure olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lime juice
- 1 tsp sugar
- ½ tsp sea salt, plus 1 ½ teaspoons for seasoning chicken
- ½ tsp ground black pepper
- 2-3 lbs. chicken breast, cut into bite size pieces
- 16 ounces baby arugula, or greens, or coleslaw of choice
- 12 bamboo skewers that have been soaked, or skewer of choice
- Bear Mountain BBQ’s Apple Pellet
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