Ingredients Jump to Instructions ↓


  2. 4 to 6 appetizer servings

  3. 1 cup curly parsley leaves

  4. 1 cup olive oil

  5. 1 tablespoon fresh lemon juice

  6. 1 teaspoon cracked black pepper

  7. 6 cloves garlic

  8. 1/2 teaspoon salt

  9. 1 pound boneless skinless chicken breast, cut into 1-inch wide strips

  10. For chimichurri sauce, put all ingredients (except chicken) into blender or food processor and blend until smooth.

  11. Put half of the sauce into a glass bowl or plastic food bag. Add

  12. chicken; turn to coat well. Marinate in the refrigerator at least

  13. 1 hour and up to

  14. 4 hours. Refrigerate the other half of the sauce.

  15. Prepare charcoal grill or heat broiler. While grill heats, soak

  16. wooden skewers in water at least 20 minutes so they don't burn.

  17. Thread chicken onto skewers. Grill, basting occasionally with the

  18. sauce, until chicken is no longer pink and edges are slightly

  19. 10 to 15 minutes. Serve immediately with reserved sauce

  20. for dipping.


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