CHIMICHURRI CHICKEN ROLLS WITH GRILLED PINEAPPLE AND AVOCADO SALSA
4-6
Portions
1h
Brining
30 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
- Brioche, buttery and grilled hot dog buns
Chimichurri marinade
- 1/4 cup (60 ml) of parsley
- 1/4 cup (60 ml) of cilantro
- 1/4 cup (60 ml) of mint
- 1 tablespoon (15 ml) of chive
- 1 tablespoon (15 ml) of minced garlic
- 30 ml of lime juice and zest
- 1/4 cup (60 ml) of yellow bell pepper
- 1 tablespoon (15 ml) of gray shallot
- 2 tablespoon (30 ml) oregano
- 1/3 cup (75 ml) of olive oil
- 1 tablespoon (15 ml) of red wine vinegar
- 1 teaspoon (5 ml) of salt
- 1/2 teaspoon (2.5 ml) of pepper
- 1/2 teaspoon (2.5 ml) of red chili flakes
Herbed mayonnaise
- 1/2 cup (125 ml) of mayonnaise
- 1 small clove of garlic, finely chopped
- 2 tbsp. (30 ml) of parsley, chopped
- 2 tbsp. (30 ml) of chive, snipped
- 2 tbsp. (30 ml) of basil, snipped
- 3 tbsp. (45 ml) of coriander, snipped
- Zest and juice of 1 lime
- Salt and pepper
Grilled pineapple and avocado salsa
- 3 tbsp. (45 ml) of olive oil
- 4 slices of pineapple
- 1 avocado, diced
- 3 green onions, chopped
- Zest and juice of 1 lime
- 1/4 cup (60 ml) of coriander leaves
- Salt and pepper
Toppings
- Microgreens
Directions
Click the steps to erase them.
- Mix all the ingredients for the marinade and coat the breasts. Marinate for 24 hours.
- For herbed mayonnaise, mix all ingredients and season.
- For salsa, grill the pineapples until well marked, remove from heat and dice. Transfer to a bowl, mix with remaining ingredients and season.
- Grill breasts on barbecue and continue cooking over indirect heat until internal temperature reaches 74°C (165°F). Remove from heat and let stand 5 minutes before slicing.
- Spread herbed mayonnaise on buns and top with grilled chicken, pineapple avocado salsa and greens.
