If you are not familiar with chimichurri sauce, I beg you to keep reading so I can explain exactly what you are missing in your life! If you do know what it is, you have got to try our GTK recipe because it’s just that good!! Chimichurri is a fresh, vibrant green and unbelievably flavorful sauce that originated in Argentina. There are a few different ways to prepare it but the basis for a chimichurri is parsley, garlic, shallot, other herbs, vinegar and oil. That’s what makes this sauce so fun…you can get creative with your indgredients. We like to add a jalapeño for a little heat and some fresh lemon juice to brighten it up even more.
Stephanie Heymann Photography
Typically, chimichurri is made by coarsely chopping all of the ingredients and then adding the liquids. We like to do this in our food processor but we just do a quick pulse so as not to totally break down the herbs. And, really, the food processor makes life so easy. We might have a slight obsession with our food processor.
Stephanie Heymann Photography
The beauty of chimichurri is that it goes so well with many different types of meat. We decided on chicken this time but it’s absolutely delicious on steak, sausages and fish as well.
Stych Photography
Would it be weird to say that I could literally drink this sauce? It’s seriously that good! And the fact that it only takes minutes to make is even better!
Stych Photography
It is also typically served as a condiment to the meat that you are preparing. You can make it ahead of time before serving. If preparing the day before, just know that the color can darken slightly. It won’t be the bright vibrant green but the flavor will still be fantastic! We like to prepare it about 2 hours before serving and pop it in the fridge to give the flavors time to come together. Just remove from fridge about 20 minutes prior to serving so it’s more like room temp. Yum! I want to eat this NOW!
- 4 organic boneless skinless chicken breasts
- 1 Tbs fresh oregano leaves, chopped
- 1 C flat leaf parsley, chopped
- ½ C cilantro, chopped
- 3 Tbs fresh basil, chopped
- ½ fresh jalapeño, seeded and minced
- 1 clove garlic, chopped
- ¼ C red wine vinegar (or apple cider vinegar)
- ½ C olive oil
- 1 Tbs minced shallots
- ¼ tsp salt
- Juice of 1 small lemon
- Preheat grill or grill pan to medium - high heat. Season chicken breasts with salt and freshly ground pepper. Grill chicken approx 5 minutes per side until cooked through. Remove from heat and allow to rest about 5 minutes.
- Slice chicken breasts at an angle for serving.
- Combine all ingredients in a bowl, or pulse all ingredients in a food processor. Be careful not to over mix.
- Drizzle chicken with chumichurri sauce prior to serving.
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