These cupcakes are ideal to consume if you’re in the mood for banana and peanut butter. One flavor does not dominate the other; they are well balanced. The usage of frozen bananas that have been stored is also fantastic. Increase the recipe by two.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 cloves garlic
- 1 cup chopped fresh cilantro
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 4 (6 ounce) bone-in chicken breast halves
- 1 tablespoon herb rub with salt
Instructions
- Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub chicken breasts on all sides with herb rub.
- Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve chicken with chimichurri.
- The tablespoon of spice rub is your choice. I use a honey and herb rub from Spicewalla. But don’t overthink it–the flavor comes from the chicken bones and the chimichurri.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 2524 mg |
| Sugars | 0 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
We love chimichurri but usually have it with steak so this was a nice change. I used bone-in, skin-on chicken thighs and my own rub that I use for whole chickens. This was great and so full of flavor!