Tex-Thai Chimichurri Sauce Recipe

Name: Tex-Thai Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup bottled green chili salsa (I like hot!!!); 1/4 cup unsweetened coconut milk (light if you can find it!); 1 green onion, chopped (2 Tbsp.); 1/2 teaspoon finely shredded lime peel; 1 tablespoon lime juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped of fresh mint; 1 teaspoon green curry paste; 1 teaspoon grated fresh ginger; 1 teaspoon soy sauce; 1 garlic clove, minced; 4 boneless skinless chicken breast halves (1-1/4 lb. total); chopped mango; chopped cucumber; of fresh mint (optional)

Servings: persons

3/4 cup bottled green chili salsa (I like hot!!!)
1/4 cup unsweetened coconut milk (light if you can find it!)
1 green onion, chopped (2 Tbsp.)
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
1 teaspoon green curry paste
1 teaspoon grated fresh ginger
1 teaspoon soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves (1-1/4 lb. total)
chopped mango
chopped cucumber
of fresh mint (optional)

1
For sauce, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. (Or use it all for sauce/dressing!).
2
Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
3
For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint.
4
Makes: 4 servings.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 cup bottled green chili salsa (I like hot!!!), 1/4 cup unsweetened coconut milk (light if you can find it!), 1 green onion, chopped (2 Tbsp.), 1/2 teaspoon finely shredded lime peel, and more.

Yes, Tex-Thai Chimichurri Sauce falls under the Soups & Stews 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.

That's it — enjoy your meal!

Tex-Thai Chimichurri Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions