I really like chicken. And, I like to find new ways to prepare it. Recently, I was watching an old episode of Jacques Pepin on PBS, making these wonderful looking dishes. Have you ever watched this guy? He’s amazing…never measures anything, because he has made it thousands of times I suppose. And watch his knife skills! He is like the slice and dice champion. It’s worth it to tune in just to watch him cut up an onion! Anyway, he made this delicious looking chicken with chimichurri sauce and I had to try it.
Normally, chimichurri sauce is used on beef. That’s the Argentinian way at least. Just for the heck of it, I looked chimichurri up on wikipedia and it translates something like, “a mixture of several things in no particular order.” Fantastic, that narrows it down! Generally these ingredients are garlic, parsley, oregano and vinegar, mixed in vegetable oil. This is used either as a marinade or as a garnish.
In this case, Jacques’ chimichurri is used just as a garnish on grilled chicken. It only takes a few minutes to make, but it should sit for a while to let the flavors meld. As a side dish, I made rice cooked in chicken broth (instead of plain old water) with a tablespoon of butter. The combination of the chimichurri sauce, the grilled chicken, and the amped-up rice was really good.
The chicken chimichurri sauce really adds a nice flavor to the chicken. I’m sure that this would be excellent with pork as well. Give it a try the next time you’re making yourself some chicken!
Grilled Chicken Chimichurri Sauce Recipe
- 2 tsp minced garlic
- 1 1/2 tbsp chopped cilantro
- 2 large radishes , julienned
- 2 green onions , chopped
- juice of 1 1/2 limes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- salt and pepper to taste
- Mix all the ingredients in a small bowl, taste and add salt and pepper as desired
- Set aside for 30 minutes for flavors to meld
For the chicken:
- Cut boneless, skinless chicken breasts, lengthwise into fingers, (3 fingers per breast)
- Coat lightly with olive oil, then add salt, pepper, and a small bit of garlic powder.
- Grill on medium high for 2 to 3 minutes per side, until just cooked through.
- Serve, topped with chimichurri sauce.