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Grilled Chicken with Chimichurri Sauce

Author: Anita's Table Talk


  • 1/2 cup flat leaf Italian parsley
  • 1/2 cup cilantro
  • 1/2 small white onion, rough chopped
  • 2-3 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons lemon or lime juice (optional)
  • 2 Tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon red pepper flakes or 1/2 Tablespoon pepper sauce I use Frank's Red Hot
  • 1 1/2 to 1 3/4 pounds boneless chicken breasts or sirloin steak


  • REMOVE stems from parsley and cilantro.
  • PLACE the parsley, cilantro, onion, garlic, red wine vinegar, olive oil, lemon juice, oregano, cumin, salt, and hot pepper sauce into a blender or food processor. BLEND on low speed (if using a blender) or PULSE about 10-15 time (scrape down bowl at around 5 seconds), until ingredients are JUST evenly blended. You don’t want it to look like mush. You can chop the ingredients with a knife, if desired.
  • CUT the chicken or steak into strips or cubes. PLACE in a shallow dish. SPOON half of the chimichurri sauce over the chicken or steak, and MIX to coat completely. RESERVE remaining chimichurri.
  • THREAD chicken or steak onto skewers, and GRILL for about 2-3 minutes on each side until no longer pink.
  • PLACE onto a serving plate. SERVE with reserved chimichurri.


NOTES:  Personally, I loved this recipes as a dipping sauce for a thinly sliced baguette. Although not originally used as a marinade, I tried it (marinading chicken for 2-6 hours), and it was a darned tasty.
Be sure to taste this after you finish chopping and combining. You may need to add more salt, a couple more squeezes of lemon juice, another minced garlic clove, a few more dashes of hot pepper sauce or sprinkles of pepper flakes.