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
  • 1 pound jicama, peeled and cut into (1/2-inch-thick) slices
  • + 8 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 6 tablespoons water
    • 1 small garlic clove, chopped
    • 8 green onions, trimmed
    • 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)
    • 4 skinless, boneless chicken thighs (about 12 ounces)

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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