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white bowl with chimmichurri chicken breast and coconut milk-braised collard greens with rice and beans

Grilled Chimichurri Chicken

coconut collard greens & basmati rice

STARS

Serve jerk spice-rubbed chicken breasts with coconut milk-braised collard greens, salt-cured pork, and black beans over rice. Top this meal with a garlicky chimichurri sauce for a classic Caribbean dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Jerk Marinated Chicken

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 teaspoon salt 
  • 1 teaspoon pepper
  • 4 boneless, skinless chicken breasts

Coconut Collard Greens

  • 4 slices bacon
  • 1 yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 ham hock
  • 1 bunch collard greens, de-stemmed and sliced
  • 1 cup chicken stock
  • 1 15-ounce can coconut milk
  • 3/4 teaspoon salt, to taste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tabasco sauce
  • 1 15-ounce can black beans

Rice

  • 1 cup jasmine rice

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil
Directions
1
Combine all of the marinade ingredients in a container or zip-top bag. Toss with the chicken and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 400°F.
3
Heat a large pot over medium heat. When hot, add the bacon and cook, flipping once, until crisp. Transfer to a paper towel-lined plate to cool, then dice or crumble the bacon.
4
Return the pot to medium heat with the bacon fat, onions and garlic. Sauté until soft, 5-7 minutes. Add the ham hock and collards and stir to coat. Add the chicken stock, coconut milk and salt. Add more stock if necessary to mostly cover the collards. Bring to a boil, reduce the heat to a simmer and cook until the collards are tender. Stir in the vinegar, tabasco sauce, black beans and bacon.
5
Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through. 
6
Bring the rice, 2 cups of water and a pinch of salt to a boil in a medium saucepan. Reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed.
7
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
8
To serve, divide the rice between plates. Top with coconut collards, roasted chicken breasts and chimichurri.

Grilled Chimichurri Chicken

coconut collard greens & basmati rice

STARS

Serve jerk spice-rubbed chicken breasts with coconut milk-braised collard greens, salt-cured pork, and black beans over rice. Top this meal with a garlicky chimichurri sauce for a classic Caribbean dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Jerk Marinated Chicken

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 teaspoon salt 
  • 1 teaspoon pepper
  • 4 boneless, skinless chicken breasts

Coconut Collard Greens

  • 4 slices bacon
  • 1 yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 ham hock
  • 1 bunch collard greens, de-stemmed and sliced
  • 1 cup chicken stock
  • 1 15-ounce can coconut milk
  • 3/4 teaspoon salt, to taste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tabasco sauce
  • 1 15-ounce can black beans

Rice

  • 1 cup jasmine rice

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Directions

1
Combine all of the marinade ingredients in a container or zip-top bag. Toss with the chicken and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 400°F.
3
Heat a large pot over medium heat. When hot, add the bacon and cook, flipping once, until crisp. Transfer to a paper towel-lined plate to cool, then dice or crumble the bacon.
4
Return the pot to medium heat with the bacon fat, onions and garlic. Sauté until soft, 5-7 minutes. Add the ham hock and collards and stir to coat. Add the chicken stock, coconut milk and salt. Add more stock if necessary to mostly cover the collards. Bring to a boil, reduce the heat to a simmer and cook until the collards are tender. Stir in the vinegar, tabasco sauce, black beans and bacon.
5
Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through. 
6
Bring the rice, 2 cups of water and a pinch of salt to a boil in a medium saucepan. Reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed.
7
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
8
To serve, divide the rice between plates. Top with coconut collards, roasted chicken breasts and chimichurri.