Spring has sprung! It still feels so early this year… 80 degrees today called for GRILLING!!! So what to grill?? What sprouted months ago and is ready for harvest?? Turns out- leeks and herbs. Hint: whatever produce is on sale (see your local grocery ad), that’s what is in season. Lucky for me, my local grocery store tells me where my produce is from (thank you New Seasons). So I need a meal centered around leeks and herbs… and grilling…. Chimmichurri!! YES!!
After a couple google searches, I decided on simple grilled chicken with chimmichurri, I combined multiple recipes and ended up with this:
- ½ bunch Italian parsley (about 1 cup)
- 1 tablespoon fresh oregano
- 3 cloves garlic, minced
- ⅛ cup red wine vinegar
- Juice of ¼ lemon wedge
- 1 tablespoon minced shallot
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon chili pepper flakes
- ½ cup extra virgin olive oil
- Pulse parsley and oregano in food processor to chop
- Add remaining ingredients- except olive oil- and pulse to combine
- Scrape out every last bit of goodness possible from the food processor into serving dish
- Pour olive oil over the top of herb mixture
- Let sit for as long as you possibly can before eating (about 1 hour for me)
I had 2 bone in chicken breasts; I took them out of the fridge, salted and peppered them and brushed olive oil over. I let them sit for about 60 minutes prior to placing them on the grill- while I was making the chimmichurri and preparing/waiting on the weber to get ready.
I also planned to complement this with a side of this lovely Bon Appetit recipe for grilled zucchini and leeks.
The beautiful grill:
Grilling, gardening (I watered the garden and planted a few more carrots and red romaine lettuce while I was waiting), trying to avoid overhearing anything my very loud inappropriate neighbor is yelling about…
And dinner tonight is…. Delicious.