Grilled Chicken With Charred-Scallion Chimichurri
Updated June 25, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
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.
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.
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.
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.
has anyone tried this with fish rather than chicken?
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.
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