Grilled chicken is always delicious (when cooked right). Add this zesty sauce, with its fresh flavors and bright colors, for a special treat.
Grilled Chicken Breasts with Chimichurri Sauce
Recipe By Estee Kafra
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (13)
Chicken
Marinade
Chimichurri Sauce
Start Cooking
Prepare Chicken
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In a small bowl, combine all the ingredients for the marinade.
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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.
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Preheat your grill and barbecue chicken over indirect heat.
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Flip over after four to five minutes and cook until meat is no longer pink in the center — about 8–10 minutes in total.
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Meanwhile, place all sauce ingredients into a food processor fitted with the "S" blade and process until smooth.
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Pour over chicken when ready to serve.
Note:
Chimichurri sauce can be refrigerated for up to one week.
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Replies:
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 -
Replies:
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. -
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 dressingReplies:
Thanks for the feedback!!!
Please
Log in to post a review How'd it turn out? Write a review.
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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 dressingReplies:
Thanks for the feedback!!!
Please
Log in to ask a question Write your question here
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Replies:
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
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Replies:
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.
