Chimichurri is a sauce that is used as a grilled meat sauce in the cooking.
Yes, it might sound like pesto, but it is not. Pesto is primarily made from basil, and chimichurri is made from chopped parsley, olive oil, hazelnut garlic, oregano, and red vinegar. It originated in Uruguay and comes in a green and red version, and we share our favorite green version with you today.
What can be used with Chimichurri?
Quick answer: Everything.
Long response: I’ll break it down in (serious) bullet points for you, in no particular order. (You can use this sauce as a marinade or tabletop condiment, or as both — whatever you like.
- Chicken (any type! Particularly boneless, without skin)
- Beef (hamburgers, steaks)
- Shrimp (tuna, red snapper)
- Poultry (tenderloin, pork chops)
- Potatoes (baked, grilled)
- Meal (meal flavored with herbs, rolls)
- Vegetables (fried, chopped)
This Simple Chimichurri Chicken recipe is mouth-watering and is seasoned with Fresh Lemon and Garlic. A homemade sauce from Chimichurri is poured on top for a final flourish.
Serve it with or on your own cilantro lime rice and you’ll be surprised at how delicious this Southern American homemade dish is. The homemade sauce is delicious and as good as a version of the restaurant.
Tips for cooking the chicken:
Marinate the chicken for 30 minutes or as you like it.
Meanwhile, you should cook your chicken away. When serving with chimichurri we typically use chicken breast, tenderloin, or thighs because they are easy to work with and juicy.
We season, tenderize, and then toss the chicken into a hot oiled skillet to pan-fry. Once the chicken is flipped, add the slices of lemon around the pan. You want the chicken to cook and release their juices before they are put on the chicken.
- 1/2 c olive oil
- 2 tbs red wine vinegar
- 1/2 c finely chopped parsley
- 4 cloves garlic finely chopped or minced
- 2 small red chilies or 1 red chili, seeds removed and finely chopped (about 1 tbs chopped chili)
- 3/4 teaspoon dried oregano
- 1/2 – 1 level tsp coarse salt (adjust to your tastes)
- 1/2 tsp pepper.
- 4 skinless boneless chicken thighs (or breasts)
- Salt to season
Cooking Chimichurri Chicken:
- Prepare your chimichurri sauce as directed, and transfer 1/2 cup of the sauce to a large mixing bowl immediately. Set aside the remaining chimichurri sauce for later use- do not contaminate with a cross.
- Add the 1/2 cup chimichurri with 1 tablespoon of oil, salt, and freshly ground black pepper and blend.
- Attach the chicken thighs to the mixing bowl and blend well to cover the chicken in sauce, use your fingertips.
- Allow marinating the chicken for 30 minutes, allowing for time.
Combine all the items into a bowl. Enable to sit for 5-10 minutes before use, release all the flavors into the oil. (Chimichurri can be prepared and cooled 24 hours before serving)
Season chicken with salt, pour 4 Chimichurri spoonfuls out into a shallow dish and cover the meat. Enable 20 minutes to marinate (where time permits). Untouched marinade reserve for later serving.
In a grill pan or skillet, heat a small amount of oil over medium-high heat and cook chicken fillets on each side until crispy and cooked through (about 5-6 minutes each side). Once the chicken has been cooked, put it aside and allow it to rest.
This chicken is the beauty of being able to serve them with just about anything. Everyone will love this chimichurri chicken recipe, whether you’re on a low-carb diet, or just looking to have something delicious on the table for your family to enjoy.