How To Prepare Chimichurri Sauce Recipe For Chicken The Best

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Chimichurri sauce is a vibrant condiment that hails from Argentina and Uruguay. This emerald green masterpiece is a beautiful balance of fresh herbs, garlic, olive oil, and a touch of vinegar. It’s incredibly versatile, but it truly shines when used to elevate chicken dishes. Whether you’re grilling, pan-searing, or baking your chicken, chimichurri adds a burst of freshness and a delightful garlicky punch that takes your meal from ordinary to extraordinary.

This recipe provides a simple foundation for a delicious chimichurri sauce. Feel free to adjust the ingredients to suit your taste preferences – a little more spice, a touch more tang? The beauty of chimichurri lies in its adaptability!

Grilled Chimichurri Chicken
Grilled Chimichurri Chicken

Ingredients:

1 cup (packed) fresh flat-leaf parsley leaves

  • ½ cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 1 red onion, finely chopped
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar (or white wine vinegar)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (adjust to your spice preference)
  • 1 teaspoon fresh lime juice
  • Salt and freshly ground black pepper, to taste

  • Grilled Chimichurri Chicken
    Grilled Chimichurri Chicken

    Instructions:

    1. Gather your ingredients. Wash and dry the parsley and cilantro thoroughly. Pat them dry with paper towels to remove excess moisture.

    2. Finely chop the herbs. You can use a food processor for this step, but pulsing briefly to avoid over-chopping. Alternatively, use a sharp knife to finely chop the parsley and cilantro on a cutting board.

    3. Mince the garlic and finely chop the red onion.

    4. Combine the chopped herbs, garlic, and red onion in a large bowl.

    5. Whisk together the olive oil, vinegar, oregano, red pepper flakes, and lime juice in a separate bowl.

    6. Pour the wet ingredients into the bowl with the chopped herbs.

    7. Season generously with salt and freshly ground black pepper.

    8. Taste and adjust seasonings as desired. You may prefer a bit more acidity from the vinegar, a touch more spice from the red pepper flakes, or a saltier flavor profile.

    9. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld.

    Nutrition Facts (per serving, approximately 2 tablespoons):

    Calories: 80

  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 180mg (depending on added salt)
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 1g

  • Note: This is a general estimate and can vary depending on the specific ingredients you use.

    Conclusion:

    Chimichurri sauce is a delightful and easy way to elevate your chicken dishes. It’s bursting with fresh flavors, incredibly versatile, and can be easily customized to your taste preferences. So next time you’re grilling, pan-searing, or baking chicken, ditch the ketchup and mustard and reach for this vibrant green wonder!

    Frequently Asked Questions (FAQs):

    1. Can I substitute dried herbs for fresh herbs in chimichurri sauce?

    Yes, you can substitute dried herbs for fresh in a pinch. However, fresh herbs will provide a much brighter and more flavorful chimichurri. If you do use dried herbs, use 1 tablespoon of dried parsley and ½ tablespoon of dried cilantro for every cup of fresh herbs called for in the recipe.

    2. How long will chimichurri sauce last?

    Chimichurri sauce will keep in the refrigerator for up to a week in an airtight container.

    3. What other ways can I use chimichurri sauce?

    Chimichurri is a fantastic condiment for grilled vegetables, fish, and even tofu. It also makes a delicious addition to sandwiches and wraps.

    4. Can I make chimichurri sauce ahead of time?

    Absolutely! In fact, the flavors actually have a chance to meld and develop even more if you make the chimichurri sauce a few hours or even a day in advance.

    5. My chimichurri sauce seems too oily. What can I do?