Chicken Chimichurri

Chimichurri sauce makes an excellent marinade. Here I used it to make chicken kebabs - delish!





















Ingredients

• 1 Cup Chimichurri sauce
• 2 Chicken Breasts

Instructions

1. Slice chicken across the grain into chunks











2. Combine and chimichurri sauce in a container












3. Put into the fridge overnight


4. Thread onto skewers (optional - depending on your grill rack size, you can cook directly on the grill)












5. Light charcoal grill. Add chicken and cook for about 6-7 minutes until done.














6. Rubbish design -- who invented skewers with wooden handles? First time I used them and they started burning... I'm sticking to 100% metal skewers from now on!

Bad... Good!!

Basic Chimichurri Sauce/Marinade

Bring the taste of the Pampas to your dinner table! You'll be tucking in like true Gauchos with this Chimichurri sauce on your grilled meats or as a marinade.

Leave in the fridge for a day before serving for a more intense flavour.






















Ingredients

• 1/2 cup (120ml) Olive Oil
• 1/3 cup (80 ml) Jerez Sherry Vinegar
• 1/3 cup (80 ml) Water
• 1 small red onion
• 8 cloves garlic
• 1 red bell pepper
• 1 plum tomato
• Bunch of fresh parsley
• Bunch of fresh oregano
• 1 tbs Paprika (Pimenton Dulce if you have it...)
• 1 tbs Salt
• 1 tsp Pepper
• 2 Bay Leaves
• Additional Olive Oil, Vinegar and Water to cover

Instructions:
1. Pout 1/3 cup olive oil into a mixing bowl.














2. Finely chop the red onion and add to the bowl.













3. Mash the garlic and add to the bowl.






















4. Finely chop the red pepper, parsley and tomato and add to the bowl.































5. Remove the oregano leaves from the stem, finely chop and add to the bowl.






















6. Add the pimenton, salt and pepper.






















7. Grind the bay leaves and add.













8. Mix well, then add the vinegar and water. Mix again.





















9. If the ingredients are not covered by at least 1 cm of liquid, continue to add olive oil, water and vinegar in equal measures until ingredients are covered.





















10. Store covered in the fridge. Keeps for a week. Enjoy on grilled foods, rice or use as a marinade.