Grilled Jicama, Radishes, Scallions, And Chicken With Asian-Style "Chimichurri" Recipe

Name: Grilled Jicama, Radishes, Scallions, And Chicken With Asian-Style "Chimichurri"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed fresh cilantro leaves (about 2 ounces); 1 cup packed fresh parsley leaves (about 1 ounce); 3 tablespoons fresh lime juice (about 1 lime); 1/4 teaspoon sugar; 1/8 teaspoon ground red pepper; 4 canned anchovy fillets; 1 small garlic clove, chopped; 6 tablespoons water; 1 pound jicama, peeled and cut into (1/2-inch-thick) slices; 1/2 pound radishes, trimmed; 8 green onions, trimmed; 2 tablespoons grapeseed oil; 1/2 teaspoon salt, divided; 4 skinless, boneless chicken thighs (about 12 ounces); 1/2 teaspoon freshly ground black pepper

Servings: persons

2 cups packed fresh cilantro leaves (about 2 ounces)
1 cup packed fresh parsley leaves (about 1 ounce)
3 tablespoons fresh lime juice (about 1 lime)
1/4 teaspoon sugar
1/8 teaspoon ground red pepper
4 canned anchovy fillets
1 small garlic clove, chopped
6 tablespoons water
1 pound jicama, peeled and cut into (1/2-inch-thick) slices
1/2 pound radishes, trimmed
8 green onions, trimmed
2 tablespoons grapeseed oil
1/2 teaspoon salt, divided
4 skinless, boneless chicken thighs (about 12 ounces)
1/2 teaspoon freshly ground black pepper

1
Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
2
Combine first 7 ingredients in a mini food processor; process until finely chopped. With processor on, gradually add water, 1 tablespoon at a time; process until smooth.
3
Combine jicama, radishes, onions, and oil, tossing to coat. Arrange jicama and radishes on right side of grill rack (over high heat) and onions on the left side of grill rack (over medium heat); grill 4 minutes on each side or until tender and well marked. Remove from grill; cut radishes in half. Sprinkle vegetables with 1/4 teaspoon salt. Keep warm.
4
Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Arrange chicken on right side of grill rack (over high heat); grill 4 minutes on each side or until done. Place 1 chicken thigh on each of 4 plates; divide vegetables evenly among plates. Serve each with about 1/4 cup sauce.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups packed fresh cilantro leaves (about 2 ounces), 1 cup packed fresh parsley leaves (about 1 ounce), 3 tablespoons fresh lime juice (about 1 lime), 1/4 teaspoon sugar, and more.

Yes, Grilled Jicama, Radishes, Scallions, And Chicken With Asian-Style "Chimichurri" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Jicama, Radishes, Scallions, And Chicken With Asian-Style "Chimichurri"

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