Recipe Background
This chicken has been all over the globe and has picked up a whole world of flavors it's eager to share with you! World-Traveler Chicken glazes its savory poultry with a teriyaki sauce with a bite of ginger. Then the chicken is topped with a homemade, herbaceous chimichurri loaded with grilled red peppers and pineapple for a touch of Pacific Island flavor. Served over couscous with crunchy macadamia nuts on top, World-Traveler Chicken is taking your taste buds on the trip of a lifetime!
This chicken has been all over the globe and has picked up a whole world of flavors it's eager to share with you! World-Traveler Chicken glazes its savory poultry with a teriyaki sauce with a bite of ginger. Then the chicken is topped with a homemade, herbaceous chimichurri loaded with grilled red peppers and pineapple for a touch of Pacific Island flavor. Served over couscous with crunchy macadamia nuts on top, World-Traveler Chicken is taking your taste buds on the trip of a lifetime!
Ingredients
For the chicken:
- 1/4 cup canola oil plus more, to taste, for greasing the grill
- 1/2 small sweet red pepper halved, stemmed and seeded
- 2 (1/2-inch) slices fresh pineapple
- 2/3 cup fresh cilantro leaves
- 2/3 cup parsley leaves
- 4 teaspoons lime juice
- 1/4 cup Island-style teriyaki sauce
- 1 tablespoon fresh ginger minced
- 4 chicken breast halves boneless and skinless
Optional, for serving:
- couscous to taste, cooked and hot
- 2 green onions sliced
- 1/4 cup macadamia nuts toasted and chopped
Directions
- Using the extra oil, grease the grill grates.
- Preheat the grill to medium heat.
- Add the red peppers and the pineapple slices to the hot grill and cook, covered and flipping them once, until lightly charred, about 3-4 minutes per side.
- In a food processor, add the cilantro, the parsley, and the lime juice and cover the processor.
- Pulse the cilantro mixture until the herbs are finely chopped.
- While running the processor, slowly add 1/4 cup of the remaining canola oil to the cilantro mixture until combined.
- Transfer the grilled peppers and the grilled pineapple slices to a cutting board and dice them.
- Add the diced peppers and the diced pineapple to the chimichurri mixture and stir to combine.
- In a bowl, add the teriyaki sauce and the minced ginger and stir to combine. Reserve 1/2 of the teriyaki mixture.
- Add the chicken breasts to the hot grill and cook, covered and flipping them once, until they reach an internal temperature of 165 degrees F, about 5-7 minutes per side. In the last 4 minutes of cooking time, brush the chicken breasts evenly with the remaining 1/2 of the teriyaki mixture.
- Brush the grilled chicken evenly with the reserved teriyaki mixture.
- Serve with the couscous, the chimichurri, the green onions, and the macadamia nuts.
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