Chimichurri Glazed/Grilled Jicama, Radishes, Scallions & Chicken

Chimichurri Glazed - Grilled Jicama, Radishes, Scallions & ChickenDifficulty: medium

Category: main dish

Time: 30 minutes

Servings: 4




-6 Tbsp water

Chimichurri sauce

-1 pound jicama, peeled and cut into 1/2 inch thick slices

-1/2 pound radishes, trimmed

-4 skinless, boneless chicken breasts

-1/2 tsp freshly ground black pepper


Preheat grill to high heat using both burners.  After preheating, turn the left burner to medium heat (leave right burner on high heat). In your mixing bowl of pre-made Chimichurri sauce, add jicama, radishes, onions, and oil, tossing to coat.  Arrange side of grill rack (over medium heat); grill 4 minutes on each side or until tender and well-marked.  Remove from grill; cut radishes in half.  Sprinkle vegetables with 1/4 tsp sea salt.  Keep warm.  Sprinkle chicken with remaining 1/4 tsp sea salt and black pepper.  Arrange chicken breasts on right side of grill rack (over high heat); grill 4 minutes on each side or until done.

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