Posted by Gail | Filed under Gail Cooks!
The first time I had Chimichurri was when I took the kids to Costa Rica. Each day they had a buffet, and there was always a bowl of Chimichurri with a spoon. At first I thought it was salad dressing so I poured it all mover my salad. It was okay. But where it really blossomed was on grilled meat.
Chimichurri is made from finely chopped parsley mixed with minced garlic, olive oil, oregano and vinegar (red or white wine will do). Sometimes people add paprika. Sometimes cumin or cilantro. Sometimes thyme or bay leaf. The red version has tomato and red peppers. Some people leave out the vinegar.
When I make my Chimichurri I like to add a little lemon or lime juice, whatever I have on had. Throw in a grind of pepper and little sea salt and yummy, yum, yum.
Not only is Chimichurri delicious, it is extremely versatile. Served in South America as an accompaniment to grilled steak, you can also use it on chicken and fish. I haven’t tried it on veggies, but a girlfriend has and loves it (she’s vegetarian).
You can play with the ingredients to create a Chimichurri of your own: add a little more garlic, try it with fresh tomatoes. Experiment and see what you come up with. (That’s how I decided to add a little lemon/lime juice to mine, it just seemed so right.)
Gail’s Chimichurri Chicken
- 2 cups fresh parsley, no stems, firmly packed
- ¼ cup fresh oregano leaves
- 4 cloves of garlic
- 2 tbs onion
- 2/3 cup olive oil
- 1 tbs wine vinegar
- 1 tbs lemon/lime juice
- Salt & pepper to taste
- 1 whole chicken cut in parts (halve the breasts)
I use my food processor for this. If you don’t have one, you’ll have to cut your ingredients very finely.
Pulse the garlic and onion until fine. And the parsley and oregano and pulse until finely chopped.
Decant to a bowl and add all the remaining ingredients. (Don’t add the liquids to the food processor or you’ll end up with paste instead of the finely chopped consistency you’re going for.)
Using half the Chimichurri, marinate the chicken overnight. Grill. Serve with remaining Chimichurri on the side.