FOR THE CHICKEN:
First take the chicken breasts and divide them by removing the central cartilage and excess fat.
Separately, in a bowl, add the ginger, cumin, brown sugar, paprika and chopped garlic; then sprinkle this preparation all over the chicken, massage it well, put it in a container and then add the oil, soy sauce, thus creating the marinade. Cover the chicken with transparent foil and hermetically seal the container with the cap; let the chicken marinate in the refrigerator for 3 hours.
FOR THE CHIMICHURRI SAUCE:
Remove the internal seeds from the chillies and put them together with the peeled parsley and dried oregano in a food processor with blades (a cutter). Then add the spring onions previously cleaned and cut into pieces, start the machine and add the oil mixed with the apple vinegar and lime juice until you create a fairly rustic sauce.
As soon as the consistency is as desired, adjust it with salt and transfer it to the refrigerator in a container with a cap.
COOK AND COMPOSE:
After the marinating time, cook the chicken breasts on a hot grill plate until cooked (about 5 minutes per side depending on the thickness). Once ready, let them rest for a few minutes, cut them into slices, place them on a serving plate and serve them with the chimichurri sauce on the side: enjoy your meal!
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