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

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

View full recipe at My Recipes

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