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Diets This is one of my go-to dishes when I want fresh, bold flavor with minimal fuss. The chicken soaks up the zesty chimichurri marinade and then gets slathered with an extra burst of that vibrant sauce. It’s simple, delicious, and always a crowd-pleaser.
1 and 1/3 cups fresh parsley, washed
1 and 1/3 cups fresh cilantro, washed
1 and 1/3 cups sliced scallions, washed
1/3 cup Tuscanini Red Wine Vinegar
1/3 cup Gefen Olive Oil
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
3/4 teaspoon dried oregano
3/4 teaspoon cumin
3/4 teaspoon salt
1/3 teaspoon black pepper
16 pargiyot
Prepare the chimichurri sauce by blending the parsley, cilantro, scallions, red wine vinegar, olive oil, garlic, oregano, cumin, salt, and pepper until smooth and well combined. Reserve 1/2 cup of the sauce for serving.
Place the pargiyot in a large bowl or ziplock bag and pour the remaining sauce over it. Toss to coat evenly. Cover and marinate in the refrigerator for at least one hour, or up to overnight for more flavor.
Preheat a grill or grill pan to medium-high. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about five to seven minutes per side, or until fully cooked and nicely charred.
Arrange the grilled chicken on a serving platter. Drizzle the reserved chimichurri sauce evenly over the top. Serve immediately.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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