Recipe by Chavi Feldman

Zesty Grilled Chicken with Classic Chimichurri

Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

Ingredients

Zesty Grilled Chicken with Classic Chimichurri

  • 3/4 teaspoon dried oregano

  • 3/4 teaspoon cumin

  • 3/4 teaspoon salt

  • 1/3 teaspoon black pepper

  • 16 pargiyot

Directions

1.

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.

2.

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.

3.

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.

4.

Arrange the grilled chicken on a serving platter. Drizzle the reserved chimichurri sauce evenly over the top. Serve immediately.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Zesty Grilled Chicken with Classic Chimichurri

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