This grilled plant-based Chick’n is a great dish to showcase for your next grilling day or picnic, paired with grilled squashes. Chimichurri originated in Argentina, but this mouth-watering sauce is also a popular condiment in neighboring Uruguay and other South American countries.
Steps
1
Making the Chimichurri Sauce
Ingredients
1 tsp sea salt
1/2 cup warm water
1 bunch flat-leaf parsley, finely chopped
1 tbsp fresh oregano, finely chopped
4 cloves garlic, minced
1/2 cup roasted red pepper, small dice
1/4 tsp cumin seeds, toasted and ground in mortar and pestle
1 tbsp sweet paprika
1 tbsp dry oregano
1 1/2 tsp dried red pepper flakes
1/2 tsp ground black pepper
1/4 cup white vinegar
1 tbsp red wine vinegar
1/2 cup extra-virgin olive oil
In a medium-sized bowl, whisk the salt and warm water together to dissolve; set aside. Once the salt has dissolved, add all of the ingredients except the olive oil. Gently whisk in the olive oil. Taste for seasoning, adding more salt if desired. Adjust the seasonings to taste. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.
2
Grilling & Serving the Chick'n
Ingredients
4 pieces Gardein Chick’n Scallopini
2 tbsp olive oil
sea salt, to taste
ground black pepper, to taste
Heat the grill to a medium-high heat. Brush each scallopini with oil and season each side with salt and pepper. Place Chick’n on the grill and allow to grill on both sides until cooked through.
To serve the scallopini, slice the grilled Chick’n on the bias and plate. Spoon some of the chimichurri down the center of the plate and serve family-style. Alternatively, pour the sauce over the whole scallopini and enjoy with your favorite sides.
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