This Argentinian salsa like sauce tastes, fresh and zesty, like a run through a herb garden followed by a warm hug of chili and garlic. Simply dollop on hot steak and chicken after it has cooked and it will melt into your meat.
A friend of mine introduced me to chimchurri and I haven't looked back. It is the perfect accompaniment to steak and chicken or a grilled cheese sandwich. Or you can use it as a dressing on a salad. It is so versatile that I usually have a jar of it in my fridge. It's perfect with the grilled chicken and My Lemon Maple Kale Salad .
The Chimichurri recipe makes enough for 2-3 jars and will keep in your fridge for about a month.
1 bunch of coriander, washed and roughly chopped
1 bunch of parsley, washed and roughly chopped
1 bunch of dill, washed and roughly chopped
2 chilis, finely chopped
1 red onion, finely diced
1 lemon, squeezed
3 cloves of garlic, crushed
300ml of olive oil (maybe more depending on the size of your herbs.)
Put the herbs into a food processor and blend until finely chopped.
Add the chili, onion, garlic, lemon, garlic and half the oil. Blend until just combined. If you need to add more oil to help the mixture combine add a little more oil.
The oil helps preserve the herbs. Adding just enough to help it blend is all you need at this stage.
Spoon the Chimichurri into some glass jars. Top the jars up with a little more olive oil to preserve the salsa.
Store the chimichurri in the fridge.
If you don't have a food processor you can finely chop your herbs and simply combine everything together.
1 kg of chicken thighs
2 lemons or 1/2 cup of lemon juice
5 cloves of garlic
4 scant teaspoons of salt
Put the chicken into a bowl or container with the lemon, garlic and salt and allow to marinate, the longer the better but 20 minutes is perfect if you are hungry.
My preference is cooking these on the bbq but just in case you don't have one you can use a large frypan and follow the same instructions.
Heat your bbq to high. Once it is preheated, put your chicken thighs on the bbq and cook 10 minutes each side.( For bbqs; with the lid down, if you have one)
I like to check my chicken at about 15 minutes so that they don't overcook. Take a piece and slice it in the middle. Chicken should be white with no pink bits.
Take the chicken from the bbq and serve hot.