This quick and easy marinade is a great for grilling. Whether you prefer chicken, fish, steak, this marinade adds great flavor to grilled meat.

I prefer using a charcoal grill, but you could cook this in anyway you like.

Step 1: Ingredients

4-6 chicken breasts (or your meat of choice)
1/2 cup white wine vinegar
1/2 cup olive oil
3/4 cup fine chopped parsley
1 Tbsp Cajun seasoning (or your favorite spicy blend)
1 tsp salt
1 tsp fresh ground black pepper
1 Tbsp smoked paprika

Step 2: Mixing and Marinating

Combine all of the ingredients into a bowl or ziploc bag and mix well. Add meat to bowl or bag and coat all the pieces. Let the meat marinate for an hour or two.

Step 3: Prep and Cook

Prep your grill, wood chips, etc. Place the meat on the grill and cook to your taste in doneness. Let the meat rest for 10-15 minutes. Serve with a side of grilled mushrooms and broccoli, and you have an awesome meal.

Step 4: Tips

Don't marinate overnight. The acidity in the vinegar can begin to cook the meat if left in too long.

If grilling, use a low heat for fish, pork, and chicken, and a higher heat for steak.

This marinade is also great to use with grilled vegetables (potatoes, mushrooms, squash, etc).
<p>My chicken looked a little naked next to the other chicken on the grill, at one point I thought maybe the Parsley should have been put on as branch,lol. Everything is a bit pale this time of year in Wisc. anyways it got a lot of attention, I picked your recipe because it wasn't sauced all up in ketchup and sugars I could see what I was eating, it was gone before I got a piece and I used a whole chicken it was 7.#42oz Thank you have a great day!</p>
<p>Oh man I've been looking for a recipe like this! We were first served chimichurri sauce at Tacos de Mexico in Morro bay and have wanted the recipe ever since! Thanks so much!</p>
Well done jbaldwin13, you have created a nice marinade. An interesting mix of spices. Although technicality not a traditional Chimichurri marinade, I found it very tasty. A note to Myrrmaid, Chimichurri is Argentinian cuisine and not Mexican cuisine, this bit of information might assist you in finding a good traditional recipe... also, since every family has their own variation of the recipe, i suggest you read through a few and try different recipes before deciding on one.<br><br>This one is very close to traditional as it gets, and should keep well in the fridge... Very similar to my families version.<br><br>http://southamericanfood.about.com/od/saladssidedishes/r/chimichurri.htm

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