Argentina - Argentinian Chimichurri Chicken

Did you know that Argentina comes from the Latin word "argentum", therefore, Land of Silver! Who knew?

This chimichurri chicken dish was very tasty! First the marinade for the chicken was literally just mixed in a bowl and then the chicken was dumped into the marinade. Then the chimichurri was just dumped in the food processor. So easy.

While cooking, I listened to traditional Argentinian music.  

 

Argentinian Chimichurri

Servings: 8 servings

1/2 cup cilantro

1/2 cup parsley

1/2 onion, diced

1 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

1 tablespoon garlic

1/2 teaspoon Italian blend seasoning

1/2 teaspoon crushed red pepper flakes

1/3 cup olive oil

2 tablespoons red wine vinegar, or apple cider vinegar

1. Combine all chimichurri ingredients in a blender or food processor and pulse until smooth.

2. Serve immediately, or can be stored (covered)  at room temperature up to 24 hours before serving.

Argentinian Chimichurri Chicken

Servings: 4 servings

4 medium-large boneless skinless chicken breasts, cut into 1 1/2 inch pieces

 

Marinade

1/3 cup olive oil

2 tablespoons fresh-squeezed lime juice, or lemon juice (I didn't use fresh squeezed)

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon coriander

 

1. Stir together all marinade ingredients.

2. Add marinade to a large ziploc bag along with the chicken. Toss in the marinade to coat, then press out excess air and seal the bag. Chill for 15 minutes.

3. Skewer chicken pieces and discard excess marinade.

4. Use tongs to place skewers on a preheated grill or grill pa. Cook for 10-15 minutes, turning throughout to ensure even cooking. (I don't have a grill pan, so I just baked the chicken on a foil covered cooking pan, the oven set for 400 degrees for 15 minutes.)

5. Spoon prepared chimichurri over chicken and serve immediately.

 

Notes!!

-As noted, baked chicken is still good, even if a grill is not accessible. It might have changed the taste/texture.

-I served the chicken and chimichurri over cauliflower rice - delicious!

-The chimichurri sauce is like a tzatziki sauce - I think it would be good on tacos, gyros, vegetables... I wonder if it would be a tasty salad dressing?!

 

In Spanish.... ¡Me gané mi insignia! ("I earned my badge!")