It has been quite awhile since our last post, but we have a list of drafts that we will hopefully have posted soon. I found this Grilled Chimichurri Chicken photo on Pinterest and it linked me to sugardishme.com. In her recipe she used drumsticks and I chose to use chicken breasts. Also, because I wanted to have enough sauce to marinade and have some extra for the finished chicken I doubled the recipe below. This is a delicious dish that has a fresh flavor and is great for when you want something a little lighter.
Grilled Chimichurri Chicken
- ½ cup fresh parsley, finely minced
- ¼ cup fresh cilantro, finely minced
- 2 tablespoons fresh oregano, finely minced
- 1 medium jalapeno pepper, finely minced
- 2-3 tablespoons red onion
- 3 cloves garlic, finely minced
- ½ cup red wine vinegar
- ½ cup olive oil
- 4 chicken breast
- kosher salt to taste.
- Combine the parsley, cilantro, oregano, jalapeno pepper, red onion, garlic, oil, and vinegar in a small container (I added all sauce ingredients to a food processor and blended them together). I recommend allowing the marinade to sit for awhile.
- Pour the marinade over the chicken and let it sit for at least 30- 45 minutes.
- Set the grill to medium high heat.
- Sprinkle the marinated chicken pieces with kosher salt to taste.
- Place the chicken breasts over direct heat and close the lid. Cook for about 4-5 minutes directly over coals flip and cook for 4-5 more minutes on the other side.
- Move chicken to the side over indirect heat and continue cooking until the instant read thermometer reaches 165°F or if you do not have an thermometer, the juices at the thickest piece should run clear when you cut into it.