Grilled Chicken with Chimichurri Sauce

I LOVE chimichurri sauce. It's an uncooked sauce used both in cooking and as a table condiment. The sauce is very fresh and pairs well with meats, fish, and vegetables. Chimichurri sauce is a specialty in Argentina and Uruguay, and can be made various ways. Put your own spin on it and add additional seasonings. When I make this for my sister, I include Old Bay seasoning and Adobe seasoning. She loves it!

Given how hard it's been to find ingredients due to this COVID situation, I'm sharing a simple version of this recipe that requires ingredients that are available at most grocery stores. You can make substitutions for things you can't find. For example, if Italian parsley isn't available, use curly parsley instead.

Special Equipment

I used my Hamilton Beach 10 cup food processor. I was really impressed with how powerful this compact product is. This food processor includes a large bowl, that comfortably fit all the ingredients for this recipe. It features two speeds and a pulse setting. I preferred to use the pulse setting to have more control over the chimichurri ingredients. I used the speeds when I'm crushing things like ice or making smoothies and cocktails. I also love that there's a bowl scraper to keep the food close to the blades. My ingredients were quickly and thoroughly chopped.

If you follow me on Instagram, you already know how much I love my Philips indoor grill. I got it a few months ago and it's already paid for itself. I've made everything from burgers to grilled halibut and vegetables. This is one gadget that I use at least once a week. It cooks my food evenly and does not smoke up my house. It's easy to use and gives me summer vibes all year round. Love that!

Ingredients

• 3- 4 Chicken breasts or thighs

• 1 tbsp Olive oil (to marinate chicken)

• 1 bunch Cilantro (or about 1 cup packed, stems included)

• 1 bunch Italian parsley (about 1 cup packed, stems included)

• 1/4 cup Lime juice

• 1/2 cup Olive oil

• 1/4 cup Chopped onion (red or white)

• 2- 4 Garlic cloves (based on preference)

• 1 Lemon, zest (optional)

• 1- 2 tsp Sea salt

• 1- 2 tsp Smoked paprika

• 1- 2 tsp Black pepper

• 1- 2 tsp Cayenne pepper

Instructions

1. Season chicken with sea salt, black pepper, and olive oil. Marinate in refrigerator for at least 30 minutes.

2. Make chimichurri sauce in food processor (or use a blender with a pulse setting). Place onion and garlic in food processor and pulse several times until chopped. Add cilantro and Italian parsley (include stems if thin) and pulse again until chopped. Add olive oil, lime juice, smoked paprika, cayenne pepper, sea salt, black pepper, and lemon zest (optional). Pulse until well combined. Set aside.

3. Grill chicken (follow instructions provided by manufacturer). If oven baking, preheat oven to 400 degrees. Lightly grease baking dish. Bake chicken breasts for 22- 26 minutes, or until they reach 165 degrees. Let chicken rest before serving.

4. Top chicken with chimichurri sauce and enjoy!

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