Ok, let me start by saying there are hundreds of variations of “chimichurri.”
So if you’re one of those world travellers who has been to Argentina and had chimichurri thats been made authentically with a mortar and pestle, please don’t judge this recipe! How people make authentic chimichurri varies vastly so I’m just sharing my version of it.
I’ve made this same recipe, switching out the herbs like adding basil instead of oregano but it has always turned out amazing. You really can’t jack this up. If you want more of a punch, add more garlic or some chili flakes. I am a HUGE fan of using fresh herbs because they lend SO much flavor without adding much extra calories so this is also one of my go to “meal prep” recipes.
While Im grilling the chicken, I love throwing in chopped veggies during the last 4-5 minutes of the chicken cooking. Chopped peppers, onions, asparagus, mushrooms, zucchini– ANYTHING goes with chimichurri!!
As always, if you share your creation on social media, remember to tag @thechutneylife! I LOVE to see you guys making my dishes 🙂
Yield 4 servings
- 1 1/2 cups chopped parsley
- 3/4 cup chopped cilantro
- 2 tbsp oregano (fresh)
- 4 garlic cloves
- 1 1/2 tbsp red wine vinegar
- 1/4 cup to 1/2 cup good quality extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken breast (about 4 chicken breasts)
- Salt & Pepper to taste
- In a food processor combine the first five ingredients and pulse repeatedly until the consistency of a chunky pesto.
- Gradually add olive oil and continue to pulse until desired consistency. ( You can make it completely smooth and sauce or leave it so you can see the bits of leaves–its just preference!)
- Transfer chimichurri to a bowl and add 1-2 tbsp of it to a ziplock bag with the chicken breasts and keep rest aside for serving.
- Seal the ziplock bag and use your hands to massage the chicken breasts with the marinade. Let marinate for 1 hour or up to 24 hours for max flavor.
- Heat a grill pan or heavy bottom skillet on medium heat and place the chicken breasts on the pan, cooking each side (until golden brown) for about 7-8 minutes or until fully cooked. Add additional olive oil to pan if needed.
- Serve hot with squeeze of lemon juice and reserved chimichurri sauce.
*During the last 4-5 minutes of cooking the chicken, add in any chopped vegetables (be sure to salt and pepper your veggies and add an additional drizzle of olive oil if you life)
*The chimichurri can be kept in the fridge for a few days and tastes great as a dip to fresh or roasted veggies, on grilled meats and fish and even on a fried egg!