Chimichurri Chicken (Recipe 32 of 150)

I haven't had chimichurri with chicken before so this recipe intrigued me. The marinade also serves as a sauce to pour over the chicken once it's grilled. So when you marinade it, but sure to take half out for the sauce. 

I highly recommend using fresh oregano for this. Dried is a bit too harsh. Chef de Home blog has a further explanation: 

My secret (no so secret as you see it often on the blog) for delicious marinade is Oregano. Oregano gives Chimichurri Chicken that extra punch of meaty grilled flavor. In-fact, when I don't have fresh oregano in-hand, I often replace it with dried. Only thing is; I don't mix dried oregano in the whole marinade. Instead, make Chimichurri sauce without oregano, take half out to serve as pour-over sauce, and mix dried oregano in remaining sauce (used as marinade). 

I marinade the chicken for about an hour and served it with these amazing Sautéed peas.

Chimichurri Chicken

Recipe from Chef de Home

Serves 4

• 1.5 lbs Chicken (3-4 boneless, skinless breast or 12-14 chicken tenders)
• 1 c Parsley (fresh leaves)
• 1/2 c Oregano (fresh leaves)
• 6 Garlic (large cloves, peeled)
• 1/2 Jalapeno (de-seeded)
• 1/2 c Olive Oil
• 2 T Red Wine Vinegar
• 2 T Lemon (juice)
• 1/4 tsp Chili Flakes
• 1/2 tsp Salt
• For Serving
• Lemon (cut into wedges)

Prepare Chimichurri Marinade/Sauce: To make the Chimichurri Marinade, in a food processor/blender jar, add all of the ingredients, except chicken, listed in the ingredient list. Blend until herbs are fine chopped, oil is emulsified. Remove half of the marinade in a medium container with lid. Reserve other half for serving with grilled chicken.

Marinate Chicken: Slice chicken breast into small 1-2 inch pieces. Add to the bowl with marinade. Sprinkle generous 1-2 pinch of salt on the chicken. Next coat chicken into the marinade. Cover with lid (or close the bag), refrigerate until ready to use. Marinate for 30 minutes to an hour.