The fridge is often a sad place for bunches of cilantro and parsley, in my kitchen, at least. I loooove fresh herbs, and if a recipe calls for fresh cilantro or parsley, there's no way I'm skimping, but it's been a long--looooong- time since I've bought a bunch of cilantro or parsley and used it all before it began to wilt.
Some times I'll sort out a bunch of cilantro straight from the beginning, and place in it a vase with water to keep it fresh for a few extra days. And it works, for a few days, but the last remaining stems always hang around until they're far past "usable".
This recipe, though, is perfect for those just-beginning-to-wilt bunches of cilantro and parsley in your fridge. The only real problem is you'll fall in love with using Chimichurri sauce and you'll being buying parsley and cilantro just to make this recipe, and well, the vicious cycle of buying bunches of fresh herbs, using half, and letting the other half wilt will begin. At least, that's how it happened with me. Luckily, this sauce stays nice an fresh in your fridge for at least a week, so you can make a BIG batch (go ahead, use the entire bunch of parsley!) and then put it on everything you eat: eggs, sandwiches, burgers, chicken, fish--the list goes on.
My number one favorite use of Chimichurri sauce right now: using it as a marinade for chicken and throwing it on the grill. Then topping that chicken with even more sauce. It's vibrant and fresh, making it the ultimate grill-out dish, when you tire of standard BBQ sauce. Plus if you, like me, have be wishing for a little vacation lately, this meal will remind you of somewhere south of the border... a little bit of South America in a bite!
Serves: 4 | Total Time:
- 1/4 white onion
- 3 garlic cloves
- 1/4 cup cilantro, packed
- 1/3 cup parsley, packed
- Salt & pepper, to taste
- 1 teaspoon dried oregano
- 1 jalapeño
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- Optional, for extra-spice: dash of cayenne
- 1 pound boneless chicken (cutlets, breasts, or thighs)
For the chicken:
- Please the onion, jalapeño, and garlic in the bowl of a food processor and pulse until minced. Next, add the cilantro and parsley, and drizzle in the vinegar and oil. Pulse until the herbs are minced. Add a few cracks of salt and pepper, and the oregano. Pulse 2 or 3 more times. Taste, and add additional salt/pepper to your preferences. If you prefer a spicier sauce (or you find that the jalapeño you used was quite mild), add a dash of cayenne to taste. Use a spatula to scrap sauce into a jar.
- For the chicken: Place chicken in a zip lock or shallow dish for marinating. Pour 3/4 of chimichurri sauce into container, and give it all a shake to ensure all of the chicken is coated. Cover (or seal zip lock) and place in fridge for 8-12 hours to marinate.
- When ready to cook: heat grill to 375-450°F. Place chicken on grill and allow to sear on one side for 5 minutes. (Discard any marinade that remains in the container). Flip chicken, and sear on the second side for 5-10 more minutes. Check that the chicken is cooked through before serving: cooking time will vary greatly on thickness of cut of meat. Juices should run clear and meat should no longer be pink. Serve hot, with reserved chimichurri sauce as a topping.