Chimichurri Sauce – Argentinian Chimichurri Marinade
Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables. I love it best with the grilled chorizo sausages (always the first course of a parilla).
You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes – experiment to come up with your own signature chimichurri.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
- 1 1/2 cups fresh parsley
- 1 cup fresh cilantro
- 1/3 cup olive oil
- 1/2 small onion
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preheat grill for medium high heat. Take chicken out of bag and discard marinade. Place chicken onto to grill and cook 5 minutes per side, or until meat is no longer pink and juices run clear. Remove from heat and serve. You can also make ahead of time and serve chilled and sliced over salads or in sandwiches.
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