Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style "Chimichurri"

Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style "Chimichurri"
Photo by Randy Mayor

Ingredients

  • 1/8 teaspoon ground red pepper
  • ½ teaspoon salt, divided
  • 4 canned anchovy fillets
  • 2 tablespoons grapeseed oil
  • ¼ teaspoon sugar
  • ½ pound radishes, trimmed
  • 3 tablespoons fresh lime juice (about 1 lime)
  • + 8 more ingredients
    • 1 pound jicama, peeled and cut into (1/2-inch-thick) slices
    • ½ teaspoon freshly ground black pepper
    • 4 skinless, boneless chicken thighs (about 12 ounces)
    • 2 cups packed fresh cilantro leaves (about 2 ounces)
    • 1 cup packed fresh parsley leaves (about 1 ounce)
    • 6 tablespoons water
    • 1 small garlic clove, chopped
    • 8 green onions, trimmed

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...

View full recipe at My Recipes

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