AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)
Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!
Provided by Karina
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving
CHUNKY CHIMICHURRI
I love my Chimichurri chunky! I first discovered it at a Brazillian steak-house, and my hubby and I kept eating more beef with it even though we were beyond stuffed! It's THAT delicious! After a few attempts at getting it right, here it is! This is definitely chunky - like a salsa. If you want to marinate your meats in this before throwing them on the grill, make sure you remove all bits of veggies otherwise they'll just char on the grill. After you remove your steak from the heat, while it's "resting" throw a pile of this Chimichurri on top to let the flavours permeate. YUM!
Provided by Emmys Mum
Categories South American
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add all the ingredients together in a bowl and mix well. Cover and refrigerate for at least 2 hours up to overnight -- the longer it sits, the better it tastes!
- You can add more or less garlic, salt and pepper as you like. If it's too tangy for you, you can add a couple tablespoons of water.
Nutrition Facts : Calories 179.9, Fat 18.2, SaturatedFat 2.5, Sodium 207.6, Carbohydrate 4, Fiber 1.1, Sugar 1.2, Protein 1
CHIMICHURRI SAUCE
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 7
Steps:
- Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.
Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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- Add all the ingredients to a food processor. Pulse until desired consistency. I'd pulse 2-3 times first and check to see if it's ok. You want the sauce rather chunky, not liquidy. You want texture! If it's not there yet, pulse 1-2 times again. That should do it!
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5/5 (11)Total Time 1 hr 5 minsCategory DinnerCalories 386 per serving
- In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
- In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
- Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it's hard to advise on exact cooking time.
- Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
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