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Heather Sinyard
00:30
Prep
00:05
Cook
00:35
Total Time
Ingredients & Directions
Directions
Chimichurri Marinade/Sauce
1/2 cup
Olive oil
2 tablespoons
Red wine vinegar
1/2 cup
Fresh parsley, finely minced
1/4 cup
Fresh oregano leaves, finely minced
4 cloves
Garlic, minced
1
Red chili, seeds removed and finely diced (may substitute 1/2 teaspoon red-pepper flakes instead)
1 teaspoon
Coarsely ground sea salt (add more to taste if needed)
1/2 teaspoon
Coarsely ground pepper (add more to taste if needed)
- Combine all chimichurri ingredients in a bowl and stir to combine.
- Chimichurri is one of those marinades/sauces that are best made ahead if you have time. If you dont have the time to make it a day ahead, let it sit for 15-20 minutes after mixing to let the flavors combine.
- If prepared in advance, store in an airtight container in the refrigerator for up to 2 days. (The cold refrigerator temps may solidify the olive oil slightly so let it come to room temp before using.)
Chicken
1 lb
Springer Mountain Farms, Ready to Cook, Chicken Tenders* (thawed)
Sea salt
Chicken
- Season the chicken with a little sea salt and about 3 to 4 tablespoons of the chimichurri sauce. Let the chicken marinate in the chimichurri sauce for at least 10 minutes or up to 24 hours in the refrigerator. (If refrigerating for an extended time period, bring to room temperature before cooking.)
- While chicken is marinating, heat grill to a medium-high heat. Grill over direct heat for about 2 ½ minutes per side, or until internal temperature of the chicken reaches 165 degrees on an instant read thermometer. The chicken can also be cooked in a skillet over medium-high heat for approximately the same amount of time per side.
- For serving, take some of the extra chimichurri sauce that wasn’t used to marinade the chicken, and drizzle it over the chicken or serve in a cup on the side for dipping. Serve with a crisp veggie salad for an easy meal!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:30
Prep
00:05
Cook
00:35 Total Time
Ingredients
Directions
Chimichurri Marinade/Sauce
1/2 cup
Olive oil
2 tablespoons
Red wine vinegar
1/2 cup
Fresh parsley, finely minced
1/4 cup
Fresh oregano leaves, finely minced
4 cloves
Garlic, minced
1
Red chili, seeds removed and finely diced (may substitute 1/2 teaspoon red-pepper flakes instead)
1 teaspoon
Coarsely ground sea salt (add more to taste if needed)
1/2 teaspoon
Coarsely ground pepper (add more to taste if needed)
- Combine all chimichurri ingredients in a bowl and stir to combine.
- Chimichurri is one of those marinades/sauces that are best made ahead if you have time. If you dont have the time to make it a day ahead, let it sit for 15-20 minutes after mixing to let the flavors combine.
- If prepared in advance, store in an airtight container in the refrigerator for up to 2 days. (The cold refrigerator temps may solidify the olive oil slightly so let it come to room temp before using.)
Chicken
1 lb
Springer Mountain Farms, Ready to Cook, Chicken Tenders* (thawed)
Sea salt
Chicken
- Season the chicken with a little sea salt and about 3 to 4 tablespoons of the chimichurri sauce. Let the chicken marinate in the chimichurri sauce for at least 10 minutes or up to 24 hours in the refrigerator. (If refrigerating for an extended time period, bring to room temperature before cooking.)
- While chicken is marinating, heat grill to a medium-high heat. Grill over direct heat for about 2 ½ minutes per side, or until internal temperature of the chicken reaches 165 degrees on an instant read thermometer. The chicken can also be cooked in a skillet over medium-high heat for approximately the same amount of time per side.
- For serving, take some of the extra chimichurri sauce that wasn’t used to marinade the chicken, and drizzle it over the chicken or serve in a cup on the side for dipping. Serve with a crisp veggie salad for an easy meal!
