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
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.