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    You are in: Home / Recipes / Tex-Thai Chimichurri Sauce Recipe
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    Tex-Thai Chimichurri Sauce

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Haversac's Note:

    This is great on chicken, shrimp, lots of things! My new fave for 2007! I got it from Better Homes & Gardens! (I skip marinading and just pour it on grill meat!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For sauce, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. (Or use it all for sauce/dressing!).
    2. 2
      Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
    3. 3
      For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint.
    4. 4
      Makes: 4 servings.

    Ratings & Reviews:

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    Nutritional Facts for Tex-Thai Chimichurri Sauce

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 176.0
     
    Calories from Fat 41
    23%
    Total Fat 4.5 g
    7%
    Saturated Fat 3.0 g
    15%
    Cholesterol 68.4 mg
    22%
    Sodium 455.1 mg
    18%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.6 g
    6%
    Protein 28.6 g
    57%

    The following items or measurements are not included:

    lime peel

    green curry paste

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