A classic Argentinian favorite, chimichurri sauce is a versatile herb-based sauce that is great as a topping, a dip or a marinade. We use it here to dress up grilled chicken. Make extra and you can keep it, refrigerated for 2 to 3 weeks.
Ingredients
Chimichurri Sauce
- 1/4 cup olive oil
- 1 Tbsp red wine vinegar
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3 garlic cloves, minced
- 1 small red chili pepper, seeded and finely chopped
- 1/2 tsp dried oregano
- 1/8 tsp salt
- Black pepper to taste
Grilled Chicken
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp salt
- 1/4 tsp black pepper
- 4 boneless skinless chicken breasts (4 oz each), pounded
Preparation
Chimichurri Sauce
- In a bowl, combine the oil, vinegar, parsley, cilantro, garlic, chili pepper, oregano, salt and black pepper. Set aside at room temperature for 10 minutes or up to 2 hours.
Grilled Chicken
- Preheat a grill to 425° over medium-high heat.
- In a small bowl, combine the cumin, coriander, salt and black pepper.
- Brush both sides of the chicken with 1 tablespoon of the chimichurri sauce. Rub the chicken evenly with cumin mixture.
- Grill the chicken until it registers 165° on a meat thermometer, about 4 minutes per side. Serve the chicken topped with the remaining chimichurri sauce.
Nutrition Facts
Serving size:
- 4 oz chicken
Per Serving:
Calories: 236
Fat: 15g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 223mg
Carbohydrates: 0g
Fiber: 0g
Protein: 26g
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