Chimichurri Marinade

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).

Comments

[AndreaB280]

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!

[BLASTFEMI]

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!

[wkaskich]

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.

This one is very close to traditional as it gets, and should keep well in the fridge... Very similar to my families version.

http://southamericanfood.about.com/od/saladssidedishes/r/chimichurri.htm