Recipe Instructions:
Ingredients
Chimichurri Chicken
1.5 lbs Chicken (3-4 boneless, skinless breast or 12-14 chicken tenders)
1 Cup Parsley (fresh leaves)
1/2 Cup Oregano (fresh leaves)
6 Garlic (large cloves, peeled)
1/2 Jalapeno (de-seeded)
1/2 Cup Olive Oil
2 tbsp Red Wine Vinegar
2 tbsp Lemon (juice)
1/4 tsp Chili Flakes
1/2 tsp Salt
For Serving
Lemon (cut into wedges)
Directions
1. Prepare Chimichurri Marinade/Sauce: To make the Chimichurri Marinade, in a food
processor/blender jar, add all of the ingredients, except chicken, listed in the ingredient list.
Blend until herbs are fine chopped, oil is emulsified. Remove half of the marinade in a
medium container with lid. Reserve other half for serving with grilled chicken. Additional
Notes: Double marinade recipe to serve more for pour-over sauce.
2. Marinate Chicken: Slice chicken breast into small 1-2 inch pieces. Add to the bowl with
marinade. Sprinkle generous 1-2 pinch of salt on the chicken. Next coat chicken into the
4/6/23, 9:59 PM Chimichurri Chicken
about:blank 2/2
marinade. Cover with lid (or close the bag), refrigerate until ready to use. Marinate for 30
minutes to an hour. Additional Notes: For overnight marination tips, see note 4.
3. Make Chicken Skewers: Set an outdoor grill to preheat. Skew pieces of marinated
chicken onto the skewers. I skewed about 4-5 long tenders per skewer. Brush/spoon any
residual marinade in the bowl on chicken-skewers before grilling.
4. Grill Chimichurri Chicken Skewers: Coat preheated grill with oil spray. Grill chicken until
it is fully cooked from all sides. Turn occasionally to avoid burning the fresh herb marinade.
Additional Notes: If cooking in oven, check Oven Method in notes (Note 2)
5. Serve with More Chimichurri Sauce: Place Grilled Chicken on a platter. Pour-over
remaining Chimichurri sauce. Serve with side of rice. Enjoy.
