Grilled Corn , Spice Rubbed Chicken Breast and Skewers with Chimichurri sauce

Chimichurri sauce is commonly prepared in Argentinian cuisine and is similar to pesto sauce. Spooned over grilled meats ,this garlicky herb sauce is easy to make and flavorful to taste.
All white meat chicken breast are low in fat and high in protein . Spice rub makes otherwise bland chicken very spicy ,the chimichurri sauce on the top add to the flavor .The grilled corn is the source of carbs in this grilled meal.

Ingredients needed for Grilled Chicken Breast
2 boneless skinless chicken breasts
Sea salt
2 tablespoon Olive oil
For Spice Rub
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon chilly powder
1/4 teaspoon turmeric
1/2 teaspoon coarsely ground black pepper

For the 3-Herb chimichurri:
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil/Mint leaves
2 tablespoons minced white onion
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

To make Chimichurri sauce
Mix all ingredients lightly in food processor until a coarse sauce is formed .Top on the grilled chicken breasts and skewers.

Grilled Chicken and Skewers

Heat your grill to high.Make the spice rub by mixing together all the spice rub ingredients .Use 3/4th of the spice rub mix to rub on grilled chicken and rest for the chicken skewers.
To make Grilled Chicken
Use 2 chicken breast and cut each in to two .Brush both sides of the breast pieces with the oil and season with salt. Rub the each side of the breast with spice rub. Then place on grill until golden brown about 7-8 minutes on each side.
Remove the chicken from the grill and drizzle with chimichurri and let rest for 5 minutes. Garnish with green onions.

To make Grilled Skewers
Ingredients needed
1 boneless skinless chicken breasts cut in cubes
1/2 teaspoon ginger garlic paste
Sea salt
1/2 cup chopped Spinach or cilantro
2 tablespoon finely chopped onions
1 teaspoon of Spice Rub Mix
2 bamboo or metal skewers
Process together chicken cubes,chopped greens,onions the spice rub mix,1/2 teaspoon ginger garlic paste and until coarsely blended. Dip your hands in ice cold water and make the chicken skewers and grill for about 8-10 minutes until cooked through. Remove the skewers and serve with chimichurri sauce.

To Grill the corn
Peel the husk and silk away from the corn before grilling. Drizzle the corn on the cob with a little olive oil. Place the corn on the cob directly on the grill over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side.
After grilling the corn on the cob, season with salt and pinch of chilly powder and a squeeze of lemon if desired.


This recipe is my entry for the Monthly Mingle : Grill it event hosted by Sig of Live to Eat