Chimichurri Chicken Strips

Submitted by EdsGirlAngie

"Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating."

 

• Ready In: 4hrs 30mins
• Ingredients: 10
• Serves: 2-3

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cut in strips
• 1 cup minced parsley (about 1/2 "bunch")
• 3 cloves garlic, minced
• 1⁄3 cup olive oil
• 1⁄4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon coarse grind black pepper
• 1⁄2 teaspoon dried oregano or 1 teaspoon fresh oregano
• 1⁄4 teaspoon cayenne pepper

directions

1. Combine all ingredients in a plastic zipper bag.
2. Marinate chicken strips for at least 4 hours.
3. Remove chicken from marinade; discard remaining marinade.
4. Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.

Reviews

[dianegrapegrower]

Delicious and easy. Made with with shrimp, as suggested, and grilled on the BBQ. Mmm-mm. Editted to add: Made with chicken fillets one week later. Boy is this good!

 

[MelinOhio]

Great and easy recipe. Thank you for a keeper, the flavor was so good. I put the chicken on wooden skrewers and they were done in about 25 minutes on the grill.

 

[ElleFirebrand]

I couldn't believe the flavors. I made up the marinade and put it with some frozen chicken tenders and kept in the freezer until I was ready to cook them today. Then I let them thaw all day in the refrigerator with a few minutes in the microwave until they were perfectly thawed. Then I cut them into bite size pieces and skewered with some green pepper. Finally I cooked them about 15 minutes on a stove-top grill. Delicious. I also used Italian flat-leaf parsley.

 

[shimmerchk]

These were delicious. You would think the flavors may be overwhelming, but they blend perfectly with moist, juicy chicken as the result. I used Italian (flat-leaf) parsley because I much prefer its flavor over regular parsley and placed the chicken strips on bamboo skewers for easier grilling. It was a hit and I know I'll be making these again.

 

[Happygrl]

Excellent recipe! I like to serve this shredded in tortillas with the Copycat Chipotle Lime rice also on this site.