Tex-Thai Chimichurri Sauce
This lively Tex-Thai chimichurri sauce blends green chilli salsa with coconut milk, fresh herbs, lime, and aromatic spices. It serves as both a marinade and a finishing sauce for grilled chicken, which is accompanied by fresh mango and cucumber. The recipe yields enough for four servings and can be prepared in about 10 minutes, not including marinating time.
Ingredients
- 3/4 cup bottled green chili salsa (I like hot!!!)
- 1/4 cup unsweetened coconut milk (light if you can find it!)
- 1 green onion, chopped (2 Tbsp.)
- 1/2 teaspoon finely shredded lime peel
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped of fresh mint
- 1 teaspoon green curry paste
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- 4 boneless skinless chicken breast halves (1-1/4 lb. total)
- chopped mango
- chopped cucumber
- of fresh mint (optional)
Method
- To make the sauce, blend the green chilli salsa, coconut milk, chopped green onion, lime peel, lime juice, cilantro, mint, green curry paste, ginger, soy sauce, and minced garlic in a blender or food processor until it is almost smooth.
- Take out 1/3 cup of this blended mixture to use later as a sauce, then cover and refrigerate it. Place the chicken breast halves inside a large resealable plastic bag positioned in a shallow dish.
- Pour the remaining marinade from the blender over the chicken in the bag, seal it, and let it marinate in the refrigerator for 1 to 2 hours, turning the bag now and then. Afterwards, drain the chicken, keeping the marinade for basting.
- Grill the chicken on a charcoal grill set over medium coals for 12 to 15 minutes, turning it once, until it reaches 170 degrees F internally. Brush it with the reserved marinade halfway through cooking. Serve the grilled chicken with chopped mango and cucumber, drizzled with the reserved 1/3 cup of sauce.
Nutrition (per serving)
Sodium455100 mg
Recipe details
CategorySauces
AuthorHaversac
