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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Heat grill to medium-high and lightly grease grates with vegetable oil.Step 2
Meanwhile, 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 3
Rub 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 4
Meanwhile, 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 5
Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.