Smoked Chicken Breast with Chimichurri

Real Irish chicken cold smoked in Enniskillen by our producer Paul Curry, using brine and a cold smoked cure recipe unique to Moran's. This chicken tastes amazing grilled and served with chimichurri & corn on the cob. Perfect for enjoying on a summer evening in the garden.

NUTRITION SERVING (PER 100g)

Energy (Kj/Kcal): 738Kj/174Kcal

Fat: 4g

Saturates: 1g

Protein: 20g

Carbs: 15g

Sugars: 1g

Salt: 0.44g

INGREDIENTS

100g flat leaf parsley
30g oregano
2 cloves of garlic crushed
1 red chilli
100ml Broighter Gold rapeseed oil
10ml red wine vinegar
5g coarse sea salt
5g cracked white pepper
2 smoked chicken breast

METHOD

Roughly chop the herbs, chilli and garlic,
Place in a blender and add the other ingredients.
Slowly pulse ingredients together for 2 mins.
Slice the chicken breast in half through the middle of the breast.
Massage a tablesppon of Chimichurri into the meat and allow to rest for 30 mins.
BBQ of chargrill the chicken, cooking for 4 mins on each side.
Remove from the grill and allow to rest for 1 min.
Finish with a tablespoon of Chimmichurri.