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Grilled chicken with chimichurri butter bean salad and crispy potatoes served on a plate

Grilled Chicken with Chimichurri Butter Bean Salad

Sarah
This Grilled Chicken with Chimichurri Butter Bean Salad and Crispy Pan Fried Potatoes is a flavour packed dinner that's equally perfect for a weeknight meal or relaxed weekend hosting.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine European, Mediterranean
Servings 4
Calories 647 kcal

Ingredients
  

For the chicken:

  • 500 g chicken thigh
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli powder optional
  • Juice of half a lemon
  • ½ teaspoon kosher salt

For the salad:

  • 1 bunch parsley about ¾ cup, roughly chopped
  • 12 bunch of coriander about ½ a cup, roughly chopped
  • 1 garlic clove
  • 1 red chilli roughly chopped
  • 1 shallot banana, roughly diced
  • 1 tablespoon oregano leaves fresh, or 1 teaspoon dried
  • 2 tablespoon olive oil extra virgin
  • 1 tablespoon red wine vinegar
  • Kosher salt
  • 400 g butter beans canned (get a can with added salt if possible)
  • 1 cucumber Lebanese

Potatoes:

  • 500 g potatoes chat or similar variety
  • 2 tablespoon olive oil extra virgin
  • 3 springs thyme
  • Kosher salt

Instructions
 

  • Marinate the chicken by adding the chicken things to a bowl with the rest of the chicken ingredients. Mix at let sit for at least half an hour.
  • To make the chimichurri for the salad, add the parsley, coriander, garlic, chilli, shallot, oregano and a good pinch of salt to a small food chopper, food processor or blender and blitz until very finely chopped. Add the olive oil and red wine vinegar and mix with a spoon to combine. Taste and adjust as needed.
  • Peel the cucumber, halve length ways and scoop out the watery, seedy centre then thinly slice. Rinse and drain the beans and add them to a mixing bowl with the cucumber and a couple of tablespoons of the chimichurri. Give it a good toss.
  • Chop the potatoes into 1 ½ inch pieces then add to a pot and fill with cold water and a decent pinch of salt. Bring to a boil and cook until soft, about 10 - 15 minutes.
  • Meanwhile, bring a bbq or grill to high heat and grill the chicken for 4 - 5 minutes on each side or until cooked through.
  • Whilst the chicken rests, finish the potatoes by draining them, then bring a pan to high heat with the 2 tablespoon of olive oil. Fry the potatoes until they’re golden and crisp. Turn off the heat, toss in the thyme leaves and extra salt if needed.
  • Slice the chicken and add to serving bowls or plates with the bean salad and potatoes and enjoy!

Nutrition

Calories: 647kcalCarbohydrates: 51gProtein: 32gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 123mgSodium: 408mgPotassium: 1529mgFiber: 12gSugar: 6gVitamin A: 624IUVitamin C: 45mgCalcium: 89mgIron: 5mg
Keyword butter bean salad, chimichurri dense bean salad, dense bean salad, grilled chicken salad, grilled chicken with chimichurri butter bean salad
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