EASY CHIMICHURRI SAUCE
Chimichurri is an uncooked sauce used for grilled meat; it originated in Argentina and Uruguay. The dominant flavors are parsley and garlic.
Provided by Chef Nate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
- Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
- Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 3.4 g, Fat 17 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 238.6 mg, Sugar 0.3 g
EASY CHIMICHURRI SAUCE RECIPE BY TASTY
Here's what you need: fresh cilantro, fresh parsley, yellow onion, garlic, olive oil, red wine vinegar, salt, pepper, lime
Provided by Alix Traeger
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place all ingredients in a food processor or blender and blend until combined.
- Serve the chimichurri with your favorite steak, on chicken wings, roasted potatoes, or as a dressing for your favorite salad!
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 0 grams, Sugar 1 gram
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
EASY CHIMICHURRI SAUCE RECIPE
Super easy homemade chimichurri sauce recipe made in the food processor and comes together in under 5 minutes. Great on grilled meats and vegetables!
Provided by Mary Cressler | Vindulge
Categories Sauce
Time 5m
Number Of Ingredients 10
Steps:
- Place all ingredients except olive oil in the food processor and pulse a few times until everything starts to break up.
- Start slowly adding the olive oil. Start with just ½ cup, and then slowly add more and pulse a few more times. Don't puree, just a few pulses will do. If it's too thick add more olive oil until you get to your desired consistency. Serve over grilled or smoked beef, chicken, pork, fish, and even vegetables.
Nutrition Facts : Calories 1062 kcal, Carbohydrate 22 g, Protein 6 g, Fat 109 g, SaturatedFat 15 g, Sodium 2404 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 91 g, ServingSize 1 serving
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From ifoodreal.com
5/5 (9)Total Time 1 hr 5 minsCategory DinnerCalories 386 per serving
- In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
- In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
- Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it's hard to advise on exact cooking time.
- Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
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From eatingwell.com
Category Healthy Baked Chicken Breast RecipesCalories 261 per servingTotal Time 40 mins
- Place parsley, cilantro, jalapeño, garlic, oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until mostly pureed.
- Stir cumin and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Sprinkle over chicken and place the chicken on a baking sheet. Remove 3 tablespoons of the chimichurri sauce and use it to baste both sides of the chicken. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 17 to 22 minutes. Serve the chicken with the remaining chimichurri sauce.
EASY CHIMICHURRI CHICKEN • DISHING DELISH
From dishingdelish.com
5/5 (1)Total Time 1 hr 25 minsCategory SauceCalories 346 per serving
- Add all of the chimichurri ingredients to the food processor and pulse until everything is chopped and mixed together. Add olive oil as necessary.
- Place chicken in a bowl with half of the chimichurri sauce. Cover with plastic wrap and refrigerate at least 60 minutes. Discard the chimichurri sauce when you're ready to grill.
- Grill chicken for 10-12 minutes on each side, or until chicken reaches an internal temperature of 165F. Once done, top with remaining other half of the chimichurri sauce and serve.
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Reviews 2Category Main DishesServings 2Estimated Reading Time 3 mins
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- Combine all of the ingredients together in a bowl. Let the chimichurri sit for a few minutes to let the flavors combine.
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From whitneybond.com
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- Add the parsley, red wine vinegar, garlic cloves, oregano leaves, red pepper flakes, salt and black pepper in a food processor or blender. Blend for 15-20 seconds.
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5/5 (6)Total Time 2 hrs 10 minsCategory EasyCalories 69 per serving
- Chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
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- Add the parsley, oregano, olive oil, chili pepper and lime juice or vinegar to the bowl of a food processor or blender. Process until combined and smooth to your liking. (Alternatively use a sharp knife and chop the herbs on a cutting board)
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From livelytable.com
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From thegirlonbloor.com
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- Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.
- Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!
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5/5 (1)Total Time 10 minsCategory Sauces & CondimentsCalories 135 per serving
- Place all listed ingredients in a food processor & pulse to combine. Taste and season with additional salt or ground black pepper, as desired.
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From chelseasmessyapron.com
5/5 (2)Total Time 30 minsCategory Dinner, Main CourseCalories 505 per serving
- CHIMICHURRI SAUCE: In a large Mason jar (See Note 1), add the finely chopped garlic cloves, (2-3 cloves if sensitive to garlic, or 4 cloves for garlic lover!) red wine vinegar and freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most if not all of a good-sized bunch; some stems are fine -- I just chop off the bulk of large stems and then chop the rest). Finely chop the cilantro and measure to get 1/2 cup. Add the olive oil, dried oregano, red pepper flakes, and honey to the Mason jar. Place the lid on the jar and shake to combine. Add the 1/2 cup finely chopped parsley and cilantro to the jar and stir to combine. Season to taste with salt and pepper. (I use 1/2 teaspoon salt and 1/4 teaspoon pepper.) Place the lid on the jar and refrigerate overnight or let stand at room temperature while preparing everything else.
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5/5 (2)Servings 1Cuisine AmericanCategory Sauces
- In a food processor, add minced garlic, parsley, cilantro, olive oil, and vinegar. Pulse until parsley and cilantro are finely chopped. Add salt, cayenne, oregano, and red pepper flakes and plus until well combined.
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