by Chef Kim Miller-Boivin, Corporate Chef Manitowoc Foodservice
|Yield: 8 servings|
|Chicken fillets, boneless||8|
|Asparagus, fresh||1 lb.|
|Olive oil||1 Tbsp.|
|Sea salt||as needed|
|Black pepper, ground||as needed|
|Cilantro leaves, packed tightly||1 cup|
|Parsley leaves, packed tightly||1 cup|
|Mint leaves, packed tightly||½ cup|
|Garlic cloves, peeled||4|
|Olive oil||¾ cup|
|Red wine vinegar||? cup|
|Paprika, smoked||1 Tbsp.|
|Salt and pepper||to taste|
Place all Chimichurri ingredients in a food processor and blend. Reserve half of the mixture and place to one side. Place your boneless chicken fillets in a container and pour half of the blended mixture over the chicken, turning to coat well. Wrap in plastic wrap and allow to marinate for at least two hours or overnight.
Preheat grill 10 – 15 minutes making sure you oil the grates first, when the grill is hot, cook the chicken approximately four minutes per side, or until the internal temperature reaches 165 F and the juices run clear.
Let the chicken rest for 10 minutes and top with reserved Chimichurri Sauce. While you are waiting for the chicken to rest, take the asparagus and toss it in one Tbsp. of olive oil, seasoned with sea salt and fresh ground pepper. Grill until tender, top with a slice of butter.