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Recipe by Estee Kafra

Grilled Chicken Breasts with Chimichurri Sauce

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Grilled Chicken Breasts with Chimichurri Sauce
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Soy
1 Hour
Diets
- Low Carb

Grilled chicken is always delicious (when cooked right). Add this zesty sauce, with its fresh flavors and bright colors, for a special treat.

Ingredients

Chicken

  • 6 chicken breasts

Marinade

Chimichurri Sauce

  • 2 tablespoons water

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon salt

Directions

Prepare Chicken

1.

In a small bowl, combine all the ingredients for the marinade.

2.

Place chicken in a thick resealable plastic bag along with marinade and let marinate in the refrigerator for 30 minutes or up to 24 hours.

3.

Preheat your grill and barbecue chicken over indirect heat.

4.

Flip over after four to five minutes and cook until meat is no longer pink in the center — about 8–10 minutes in total.

5.

Meanwhile, place all sauce ingredients into a food processor fitted with the “S” blade and process until smooth.

6.

Pour over chicken when ready to serve.

Notes:

Chimichurri sauce can be refrigerated for up to one week.

Recipe tags

BBQ chicken chimichurri Estee Kafra grilled homemade kosher for passover kosher Mexican food Mexican Mexican cuisine mexican food Pesach protein quick-and-easy sauce savory Succos Succot Sukkos super easy
Grilled Chicken Breasts with Chimichurri Sauce

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esty soloff
esty soloff
3 years ago

what ingredients are for the marinade and which are for the sauce?

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Raquel
Raquel
Reply to  esty soloff
3 years ago

Marinade

1/4 cup Bartenura Extra-Virgin Olive Oil

1 tablespoon Gefen Soy Sauce

1 teaspoon balsamic vinegar

3 cloves garlic, minced, or 3 cubes Gefen Frozen Garlic

freshly ground black pepper

Chimichurri Sauce

1 cup flat Italian parsley leaves

3 cloves garlic, peeled

1/2 cup Bartenura Extra-Virgin Olive Oil

1/4 cup Kedem Red Wine Vinegar

2 tablespoons water

1/4 teaspoon red pepper flakes

1 teaspoon salt

0
Esti Vann
Esti Vann
5 years ago

Frozen Can I use frozen parsley cubes instead? how many?

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Cnooymow{shman
Cnooymow{shman
Reply to  Esti Vann
5 years ago

Each teaspoon is a cube. In this case, they are densely packed. I would start with five cubes and taste to see if it’s strong enough and add as desired.

0
R Kook
R Kook
6 years ago

A Winner! Delicious and simple gourmet!
I would use this for a salad- lettuce, grilled chicken, tomatoes, avocado, and cucumber, and then add more olive oil and red wine vinegar to use the chimichurri sauce as the dressing

0
Chaia Frishman
Chaia Frishman
Reply to  R Kook
6 years ago

Thanks for the feedback!!!

0
wpdiscuz   wpDiscuz

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