Blackstone Chicken with Avocado Chimichurri
Blackstone Chicken with Avocado Chimichurri is a great recipe for the griddle, chicken bites dipped in a homemade avocado chimichurri sauce
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 3 to 4 pounds boneless, skinless chicken thighs (or breasts)
- 1 bunch fresh cilantro
- 1 bunch green onions
- 1 jalapeno some or all seeds removed depending on spice preference
- 4 to 5 cloves garlic
- 1/2 cup olive oil
- 3 to 4 tablespoons red wine vinegar
- 1 tablespoon soy sauce (optional)
- kosher salt, pepper
- 1 small avocado (or half of a large avocado)
- cooking oil of choice (I used avocado oil)
Instructions
- Trim any extra fat from the chicken if needed and cut into bite size pieces. Place in a gallon size plastic bag.
- Put the cilantro, green onion, jalapeno, garlic, olive oil, red wine vinegar, soy sauce (if using), kosher salt, and pepper into a blender or food processor. Pulse the food processor a few times until the mixture is somewhat blended.
- Put a few spoonfuls of this mixture into the bag with the chicken. Massage the bag until the chicken is evenly coated and marinate in the fridge for a few hours or overnight.
- Put the avocado (or avocado half) into the food processor and blend until smooth. Cover and refrigerate the sauce until ready to serve. Taste the sauce for seasoning and add more kosher salt or pepper if needed.
- Preheat the Blackstone griddle to medium heat for several minutes. Once hot add some cooking oil and the chicken bites.
- Cook the chicken 8 to 10 minutes total, flipping and turning them several times with hibachi spatulas. Serve with the avocado chimichurri sauce for dipping.