Smoked chicken just gets some added flavour with this fresh green sauce from Argentina.
Prep Time: 15 minutes Yield: Serves 4
4 boneless skinless chicken breasts
2 cups fresh cilantro
1 jalapeno pepper, cored and seeded
1 garlic clove
1 tsp red chili flakes
1 lime, juiced
2 tbsp dried oregano, divided
4 tbsp olive oil, divided
1 1/2 tsp salt, divided
1/2 tsp ground black pepper
3 garlic cloves, minced
1 cup cream cheese, softened
Bradley Flavor Bisquettes – Apple, Maple or Oak
- Make the chimichurri sauce by adding the fresh cilantro, jalapeno pepper, 1 garlic clove, chili flakes, lime juice, 1 tsp dried oregano, 3 tbsp olive oil and 1/2 tsp salt to a food processor. Press the pulse button and release. Continue to do this to finely chop the cilantro. The sauce resemble finely chopped herbs.
- Place the cream cheese in a bowl and add 2 tablespoons of the chimichurri sauce. Set aside the remaining chimichurri sauce for later. Use a fork to mash the cream cheese and chimichurri sauce until well combined.
- Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
- Spoon the cream cheese mixture evenly into the pockets of each chicken breast.
- In a small bowl mix together the remaining 1 tbsp oregano, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and minced garlic. Rub all over the chicken breasts. Place the chicken on a smoker rack.
- Set the smoker to 250°F using apple, maple or oak wood bisquettes.
- Smoke the chicken until they reach an internal temperature of 165°F.
- Place the chicken breasts on a plate and spoon remaining chimichurri sauce on top.