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Grilled chicken is always delicious (when cooked right). Add this zesty sauce, with its fresh flavors and bright colors, for a special treat.
6 chicken breasts
1/4 cup Bartenura Extra-Virgin Olive Oil
1 tablespoon Glicks Soy Sauce
1 teaspoon balsamic vinegar
3 cloves garlic, minced, or 3 cubes Gefen Frozen Garlic
freshly ground black pepper
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
In a small bowl, combine all the ingredients for the marinade.
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.
Preheat your grill and barbecue chicken over indirect heat.
Flip over after four to five minutes and cook until meat is no longer pink in the center — about 8–10 minutes in total.
Meanwhile, place all sauce ingredients into a food processor fitted with the “S” blade and process until smooth.
Pour over chicken when ready to serve.
How Would You
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what ingredients are for the marinade and which are for the sauce?
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
Frozen Can I use frozen parsley cubes instead? how many?
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 dressing
Thanks for the feedback!!!