Chimichurri Recipe
User Reviews
5
16 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
856 kcal
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Course
Main Course
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Cuisine
American
Chimichurri Recipe
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If you want something to excite your meals, then this Chimichurri recipe will do just that. This Chimichurri chicken is made with seasoned chicken breast, pan-fried or grilled, and topped with a delicious and spicy chimichurri sauce. The sauce is an oil-based sauce that originates from Argentina and brings with it all the bright and zesty flavors!
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Ingredients
Chimichurri Recipe
- 3 garlic minced, cloves
- 2/3 cup parsley minced
- 1/3 cup oregano minced
- 1 Tablespoon vinegar white balsamic
- 1/2 teaspoon salt kosher or sea salt
- 1 red chilli pepper sliced
- 1 cup extra virgin olive oil Mina Moroccan Olive Oil
Chimichurri Chicken
- 4 chicken breast at room temperature, patted dry
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon oregano dried
- 3 Tablespoons extra virgin olive oil Mina Moroccan Olive Oil
Notes
- For best results let your chicken come to room temperature before cooking. This should only take about 15 minutes or so. This helps to stop the chicken from drying out. Cooking chicken from the fridge can dry the outside of the chicken out before the inside has even cooked.
- If you can't find white balsamic vinegar you can use red wine vinegar as an alternative.
- Yes, traditionally chimichurri sauce is used with all kinds of meats and goes really well with flank steak, grilled steak, and other grilled meats.
- The best oil to use is extra virgin olive oil. It's the most healthy oil and brings the best flavor to the chimichurri sauce also. I always use Mina Moroccan Olive Oil as it combines health benefits and taste!
- Using fresh and quality ingredients is KEY since the sauce does not cook! You will taste every bit of ingredient you've used here!
- Quality Olive oil like Mina Moroccan olive oil is also KEY as it's the major ingredient and it binds the sauce.
- The garlic is best when minced finely so that you don't end up crushing a large chunk of garlic when serving the sauce.
- Make the sauce before starting on the chicken.
- For best results let your chicken come to room temperature before cooking. This should only take about 15 minutes or so. This helps to stop the chicken from drying out. Cooking chicken from the fridge can dry the outside of the chicken out before the inside has even cooked.
- The chicken shouldn't be heavily seasoned as it will rely on the chimichurri sauce for flavor.
- Make sure to cover and drench the cooked chicken wit the sauce as soon as it's cooked and still very hot!
- If you can't find white balsamic vinegar you can use red wine vinegar as an alternative.
- Store extra sauce in the fridge for 3 days or freeze it the same way I freeze my Basil Pesto.
- Yes, traditionally chimichurri sauce is used with all kinds of meats and goes really well with flank steak, grilled steak, and other grilled meats.
- The best oil to use is extra virgin olive oil. It's the most healthy oil and brings the best flavor to the chimichurri sauce also. I always use Mina Moroccan Olive Oil as it combines health benefits and taste!
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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