Chicken with Citrus Chimichurri Sauce ala ~DKBB~
(original recipe from Tyffanie Perez on www.tasteofhome.com)
4 c. water
¼ c. kosher salt
1 Tbsp. honey
1 tsp. grated lemon
zest
1 tsp. grated orange
zest
4 boneless, skinless
chicken breasts
Chimichurri sauce
½ c. olive oil
¼ c. packed fresh
parsley sprigs
1 Tbsp. minced fresh
thyme
1 Tbsp. lemon juice
1 Tbsp. orange juice
1 clove garlic, minced
¼ tsp. salt
⅛ tsp. pepper
- In a large bowl, whisk water, salt, honey, and zests until salt is dissolved; add chicken, making sure it’s submerged; refrigerate up to 2 hours.
- Pulse sauce ingredients in a blender or food processor until smooth; reserve ½ c. sauce for serving.
- Remove chicken from
marinade, rise, and pat dry; brush chicken with remaining sauce and grill,
covered, over medium high heat (or broil 4 inches from heat) until thermometer
reads 165° F, 4 to 6
minutes per side.
- Serve with reserved sauce.
