Grilled Criollo Chicken Breasts with Chimichurri

Ingredients

1 pound boneless skinless chicken breasts
2 cups water
1 navel orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
1 tablespoon chili powder
1 tablespoon kosher salt
2 teaspoon black peppercorns
2 tablespoons fresh chopped garlic
2 tablespoons fresh chopped shallots
3 cups of ice
1/4 cup fresh chopped parsley
1 tablespoon chopped thyme (leaves only)
1 tablespoon fresh chopped rosemary (leaves only)
4 tablespoons kosher salt
3 teaspoons smoked paprika
2 teaspoons cumin
2 tablespoons chili powder
2 tablespoons dried oregano
2 teaspoons black pepper
2/3 cup extra-virgin olive oil
1/2 bunch fresh cilantro (leaves only)
1/2 bunch fresh parsley (leaves only)
1 tablespoon chopped garlic
2 tablespoons fresh lemon juice
2 tablespoons chopped shallots
1 teaspoon salt
1 1/2 tablespoon white balsamic vinegar

Made with Our

Boneless Skinless Chicken Breasts

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99

Step 1

Step 1

To make brine (first 14 ingredients): Bring four cups water to boil with the oranges, lemons and lime zest and juice. Add the seasoning, garlic and shallots. Simmer for 3 minutes and then remove from the stove. Add the aromatics (parsley, thyme and rosemary). Stir in the herbs for 30 seconds or so. Add the ice to cool to 35 F or lower. Place chicken breasts in a pot and pour the brine over the chicken to cover. Cover and refrigerate overnight

Step 2

To make topical: In a small mixing bowl, blend the spices (ingredients 15 to 20) together well. Set aside.

Step 3

To make Chimichurri: Mix last eight ingredients in a blender until well blended, 1 minute or so. Place in the refrigerator.

Step 4

Preheat gas grill to 350 F. Remove chicken from brine, pat dry and place on a sheet pan. Rub with olive oil and the topical. Grill each side of chicken until internal temperature reaches 165 F.

Nutritional information for marinade only.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.

MEET THE CHEFS