Chicken chimichurri (Argentina)

Originally from Argentina, chemichurri is a typical sauce that perfectly accompanies grills, especially meats. Used as well as a marinade and accompaniment, this parsley, garlic and vinegar sauce is ideal for raising the flavor of chicken breasts. It instantly appeals to us with its balance between freshness, acidity and spicy notes and will be perfect for a barbecue. The chemichurri sauce is naturally gluten -free, which makes it an excellent option for simple and tasty cuisine. Discover below all the secrets of a successful chemichurri chicken and 100 % gluten-free.

Preparation time 10 mins

Cooking time 10 mins

Rest time 30 mins

Total time 50 mins

Difficulty: beginner

Servings: 4

Description

Ingredients

For the chimichurri sauce:
1 bunch fresh flat-leaf parsley (about 1 cup)
4 cloves of garlic
1 tbsp dried oregano
1 tsp red pepper flakes (to taste)
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 Tbsp lemon juice (optional)
Salt and ground black pepper, to taste
For the chicken:
4 chicken breasts (or other boneless pieces)
1 tbsp olive oil
Salt and pepper, to taste

Preparation

1
Preparation of chimichurri sauce:
2
In a bowl, finely chop the parsley and garlic.
3
Add the dried oregano, red pepper flakes, red wine vinegar and olive oil. Mix well.
4
Season with salt and pepper, then adjust the acidity with a little lemon juice if desired.
5
Let the sauce sit for at least 30 minutes so the flavors blend well.
6
Preparation of the chicken:
7
With half of the chimichurri sauce, marinate the chicken breasts a
8
Preheat a grill or skillet over medium heat.
9
Grill the chicken breasts for about 6 to 8 minutes on each side, until cooked through and golden brown.
10
Assembly :
11
Once the chicken breasts are cooked, remove from the grill and let rest for a few minutes.
12
Generously pour remaining chimichurri sauce over chicken before serving.
13
Advice :
14
Chimichurri is best when it has had time to rest and release all its flavors. Prepare it in advance and let it marinate for several hours, or even overnight.
15
For an even more Argentinian touch, accompany this dish with grilled vegetables or a tomato and red onion salad.

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