Monday, November 29, 2010

Mahogany Chicken with Chimichurri Sauce

Are you looking for something to fix for dinner that looks like it took all day to prepare?  Something that your family will rave over?  Well here it is......

Oh, for those of you that are not familiar with chimichurri sauce it is a staple in Argentina, much like ketchup is here in the U.S.  You will love it.  You can also serve it on steaks and pork.  Be imaginative with it.


4 Chicken Breasts
1/2 cup soy sauce

1/2 cup honey

1/4 cup molasses

2 tablespoons chili sauce

1 teaspoon ground ginger

2 cloves garlic, finely chopped


1/2 cup packed chopped fresh cilantro

6 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, peeled and minced

1 teaspoon adobo seasoning

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon red chili flakes


Preheat broiler.

Place chicken on a roasting rack. In a medium bowl, mix soy sauce, honey, molasses, chili sauce, ground ginger and garlic; brush on both sides of the chicken breasts.  Place them under the broiler and broil  for 15 minutes, basting with the sauce frequently. Turn the breasts over and cook for another 15 minutes basting this side as well.  Chicken is done when it is no longer pink.

To prepare the chinichurri sauce, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chili flakes.  Spoon this sauce over your chicken breasts and serve it on top of rice.  I actually made white rice and added some cilantro and lime juice to it. This was a great combination of flavors.



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Anonymous said...

Thanks for this wonderful post.Admiring the time and effort you put into your blog and detailed information you offer.

Anonymous said...

Lovely sharp post. Never thought that it was this easy. Extolment to you!