Grilled Chicken With Charred-Scallion Chimichurri
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
- Serves: 4 persons
- Vegetable oil, for greasing
- 2large heads (about 1 1/2 pounds) romaine lettuce, trimmed and quartered
- 12scallions, trimmed and halved crosswise
- 1cup extra-virgin olive oil
- Kosher salt and pepper
- 1 ½pounds boneless, skinless chicken breasts, halved and pounded 1/4-inch-thick
- ½cup packed parsley leaves, finely chopped
- ¼cup red wine vinegar
- 3garlic cloves, minced
- 1tablespoon fresh oregano leaves, finely chopped
- ½teaspoon red-pepper flakes
- Lemon wedges, for serving
Step 1Heat grill to medium-high and lightly grease grates with vegetable oil.
Step 2Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
Step 3Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
Step 4Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
Step 5Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.