There is something so wonderful about turning on the outdoor grill on a warm, sunny day and grilling up delicious food. Okay, admittedly my husband does the vast majority of the grilling because he enjoys it so much, but I will happily eat it.
The flavour of grilled meats, vegetables, fruits, and more reminds me of the lovely summer days and nights and good times we’ve had hanging out in the backyard, sitting around in rickety lawn chairs around the fire pit, all while sipping on a cold drink (like my homemade raspberry green tea lemonade) and eating all the yummy foods.
One of Scott’s recent food hankerings was chimichurri sauce. Chimichurri sauce is an Argentinian green sauce predominantly made of parsley, garlic, vinegar, and oil. Ingredient variations include lemon, cilantro, red pepper flakes, oregano, cumin, and other herbs and spices so it can be adapted to fit your personal preferences. It’s traditionally served with grilled steak, but it can also be used as a dip for bread, a marinade or topping for grilled vegetables, seafood, and chicken like in this recipe.
Our recipe has a few of the extra ingredients in it making it incredibly herby, tangy, garlicky, and just a little spicy. Of course, I encourage you to taste and tweak the recipe to your personal liking! The sauce serves as both a marinade and condiment for the chicken, resulting in an extremely flavourful, juicy chicken that cooks up fast! The charred bits that form on the edges of the chicken are my favourite part. This dish is also gluten-free, low-carb, and paleo too! I hope you enjoy this one!
The Chimichurri Sauce ingredients. Find the recipe's ingredients list and instruction below.
A food processor makes it fast and easy to make the sauce!
The sauce is ready to be used as a marinade and a topping for the grilled chicken!
I love the grill marks. Add more chimichurri sauce on top if you like!
What would you eat with this?