Yield: 12 servings. 4½ lb. boneless chicken breasts Chimichurri Marinade: 4 cups flat leaf parsley 1/3 to ½ cup fresh oregano leaves (or substitute 1 Tbsp. dried oregano for each ¼ cup fresh) 6 cloves garlic 1 cup extra virgin olive oil 1½ Tbsp. Hungarian paprika 1 Tbsp. ground cumin ½ cup lemon juice 1/3 cup sherry vinegar ½ cup water as needed, kosher salt and ground black pepper Rice Bowl: as needed kosher salt as needed, ground black pepper 24 bamboo skewers, soaked in ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.