California Brick Chicken With Apricot Mint Chimichurri Recipes
APRICOT MINT CHIMICHURRI
Steps:
- Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
- In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.
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- You’ll need: Grill, 4 bricks wrapped in foil or a heavy cast-iron skillet, food processor or blender, instant-read meat thermometer.
- Prep-Ahead Tip: Make one day ahead and press plastic wrap on surface, to keep the color from turning, before storing in the refrigerator.
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