CHIMICHURRI CHICKEN ROLLS WITH GRILLED PINEAPPLE AND AVOCADO SALSA

IMG 0642 site
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

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  1. Mix all the ingredients for the marinade and coat the breasts. Marinate for 24 hours.
  2. For herbed mayonnaise, mix all ingredients and season.
  3. For salsa, grill the pineapples until well marked, remove from heat and dice. Transfer to a bowl, mix with remaining ingredients and season.
  4. 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.
  5. Spread herbed mayonnaise on buns and top with grilled chicken, pineapple avocado salsa and greens.