1 cup good quality olive oil
1 cup chopped parsley
3 tablespoons red wine vinegar
4 - 6 cloves garlic
2 - 3 red chillies (i use Thai red chillies)
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
Recipe is enough for 5-6 chicken breast (depending on size)
The quickest, easiest, marinade, dipping sauce, basting sauce ever!!!!
Add all the ingredients into a blender, blend until desired consistency
( I like mine fairly well blended, so that you can still see the bits or red chilies)
The sky is the limit.
I marinate my chicken, seafood, veggies in had of the marinade and save some to baste while grilling and some to add on top of my protein of choice.
Just a few tips, you can prepare this ahead of time and store in the fridge for a day or two. The Chimichurri tastes better at room temperature if added as a sauce. For less spice and heat, you can use fewer chilies and garlic.
This is my favorite recipe for Chimichurri chicken pita sandwiches.
stuff pita with the prepared grilled chicken, a little extra Chimichurri, sliced sour mangoes, red onions, tomatoes and mayo. so good so quick!!!!
**Tip...Double the recipe and keep in an air tight container for your next creation.
Try this recipe out and let me know what your favorite way to serve it is.
***If you happen to make it and like it...please snap a quick picture on post it on Instagram tag me in it #nina_cocina. I would love to see your creations. I will repost and tag your picture on my IG account and right here on my blog.