My youngest son, Jeremy, commented the other day " I do not see anything with chimchurri sauce on your blog. Remedy this." I love a challenge and immediately started looking for a recipe featuring chimchurri sauce. The following recipe got a big thumbs up, however, you must LOVE garlic to truly enjoy this dish!
Ingredients:
10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened
Preparation:
To make chimichurri sauce:
In food processor fitted with metal blade, puree garlic.Prepare barbecue for medium-heat grilling.
Add parsley and process until finely chopped.
Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
For marinade:
In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
Zip bag and refrigerate 1/2 hour to 4 hours.
Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
Place on platter and serve with sauce on the side.
Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.
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