Chimichurri Chicken with Chilli Coriander Coconut Sauce and Coconut Rice
Chimichurri Chicken with Chilli Coriander Coconut Sauce and Coconut Rice
Ingredients
For the Chimichurri Marinade
- 1/2 yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 cup fresh coriander, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dark soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1/2 teaspoon salt, to taste
- 1 lime, juiced (about 1 tablespoon)
For the Chimichurri Chicken
- 4 chicken breasts
- 3 tablespoons chimichurri marinade, from prepared batch
For the Chilli Coriander Coconut Sauce
- 1 tablespoon oil
- 1 teaspoon garlic, minced
- 5 green chillies, chopped
- 1/2 cup coriander leaves, chopped
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1/4 cup water
- 1 cup full-fat coconut milk
- 1 3/4 cups reduced-fat coconut milk
- 1/2 teaspoon salt, to taste
For Serving
- 4 cups coconut rice, cooked
- 1/4 cup chimichurri marinade, leftover, for garnish
Instructions
- 1
Prepare the Chimichurri Marinade: In a medium bowl, combine the finely chopped yellow onion, red bell pepper, fresh coriander, minced garlic, olive oil, dark soy sauce, white vinegar, red chili flakes, black pepper, salt, and lime juice. Stir thoroughly until all ingredients are well combined. Set aside.
⏱️ 10 min
- 2
Marinate the Chicken: Score each chicken breast with several shallow cuts across the top. Add 3 tablespoons of the prepared chimichurri marinade to the chicken breasts. Thoroughly coat the chicken with the marinade, ensuring it gets into the cuts. Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably overnight for best flavor.
⏱️ 65 min
- 3
Air Fry the Chicken: Preheat your air fryer to 350°F. Line a baking tray suitable for your air fryer with parchment paper. Place the marinated chicken breasts on the prepared tray. Air-fry for 25 minutes. After 25 minutes, carefully flip the chicken breasts and air-fry for an additional 6-7 minutes, or until cooked through and lightly browned with an internal temperature of 165°F.
⏱️ 35 min•🌡️ 350
- 4
Prepare the Chilli Coriander Coconut Sauce: While the chicken is air frying, heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and fry until fragrant, about 30 seconds. Add the chopped green chillies, chopped coriander leaves, red chili flakes, and black pepper. Stir-fry for 3-4 minutes with a splash of water (about 1/4 cup) to prevent sticking.
⏱️ 10 min
- 5
Continue the Sauce: Pour in the full-fat coconut milk and reduced-fat coconut milk. Add salt to taste. Bring the sauce to a gentle simmer and cook on medium heat for 15 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
⏱️ 15 min
- 6
Serve: Once the chicken is ready, remove it from the air fryer and let it rest for a few minutes before slicing into strips. Serve the sliced chicken alongside a mound of cooked coconut rice. Generously pour the chilli coriander coconut sauce over the chicken. Finish with a spoonful of the leftover chimichurri mixture on top of the chicken and rice for an extra burst of fresh flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Chicken with Chilli Coriander Coconut Sauce and Coconut Rice
Ingredients
For the Chimichurri Marinade
- 1/2 yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 cup fresh coriander, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dark soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1/2 teaspoon salt, to taste
- 1 lime, juiced (about 1 tablespoon)
For the Chimichurri Chicken
- 4 chicken breasts
- 3 tablespoons chimichurri marinade, from prepared batch
For the Chilli Coriander Coconut Sauce
- 1 tablespoon oil
- 1 teaspoon garlic, minced
- 5 green chillies, chopped
- 1/2 cup coriander leaves, chopped
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1/4 cup water
- 1 cup full-fat coconut milk
- 1 3/4 cups reduced-fat coconut milk
- 1/2 teaspoon salt, to taste
For Serving
- 4 cups coconut rice, cooked
- 1/4 cup chimichurri marinade, leftover, for garnish
Instructions
- 1
Prepare the Chimichurri Marinade: In a medium bowl, combine the finely chopped yellow onion, red bell pepper, fresh coriander, minced garlic, olive oil, dark soy sauce, white vinegar, red chili flakes, black pepper, salt, and lime juice. Stir thoroughly until all ingredients are well combined. Set aside.
⏱️ 10 min - 2
Marinate the Chicken: Score each chicken breast with several shallow cuts across the top. Add 3 tablespoons of the prepared chimichurri marinade to the chicken breasts. Thoroughly coat the chicken with the marinade, ensuring it gets into the cuts. Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably overnight for best flavor.
⏱️ 65 min - 3
Air Fry the Chicken: Preheat your air fryer to 350°F. Line a baking tray suitable for your air fryer with parchment paper. Place the marinated chicken breasts on the prepared tray. Air-fry for 25 minutes. After 25 minutes, carefully flip the chicken breasts and air-fry for an additional 6-7 minutes, or until cooked through and lightly browned with an internal temperature of 165°F.
⏱️ 35 min•🌡️ 350 - 4
Prepare the Chilli Coriander Coconut Sauce: While the chicken is air frying, heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and fry until fragrant, about 30 seconds. Add the chopped green chillies, chopped coriander leaves, red chili flakes, and black pepper. Stir-fry for 3-4 minutes with a splash of water (about 1/4 cup) to prevent sticking.
⏱️ 10 min - 5
Continue the Sauce: Pour in the full-fat coconut milk and reduced-fat coconut milk. Add salt to taste. Bring the sauce to a gentle simmer and cook on medium heat for 15 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
⏱️ 15 min - 6
Serve: Once the chicken is ready, remove it from the air fryer and let it rest for a few minutes before slicing into strips. Serve the sliced chicken alongside a mound of cooked coconut rice. Generously pour the chilli coriander coconut sauce over the chicken. Finish with a spoonful of the leftover chimichurri mixture on top of the chicken and rice for an extra burst of fresh flavor.
⏱️ 5 min