NY Times’ Marinated Chimichurri Chicken w/ Quinoa-Brown Rice Pilaf, Market Vegetables (FAMILY-STYLE, for 4)


For this innovative approach to Chimichurri Chicken, the NY Times’s featured a zesty herb marinade made with parsley, cilantro, oregano, cumin, garlic, paprika, olive oil, wine vinegar, lemon juice, olive oil, kosher salt, and a bit of mayonnaise. (“Don’t worry, the cooked chicken doesn’t taste like mayo. The magic of mayo is that it helps the marinade ingredients to spread evenly across the meat, delivering more consistent flavor.”) Once grilled, the chicken is served with our signature Red Quinoa-Brown Rice Pilaf (made with celery, onion) and garnished with market vegetables. Extra chimichurri sauce arrives on the side for drizzling.  (FAMILY-STYLE, for 4).

*Chimichurri is sometimes referred to as “Argentinian Pesto”, while Argentinians may refer to pesto as Italian chimichurri.

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