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Chimichurri Chicken Strips


Ingredients:

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

Directions:

  • Combine all ingredients in a plastic zipper bag.
  • Marinate chicken strips for at least 4 hours.
  • Remove chicken from marinade; discard remaining marinade.
  • 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:

  • Ilysse

    Yummy! I used skinless, boneless chicken thighs ’cause I like them better and they are cheaper too. Followed the recipe to the letter except I used fresh oregano since we have some on hand. I pan fried the chicken (didn’t add anything extra to the pan) since I didn’t feel like waiting for the grill to heat up. This is a wonderful marinade which I will be making again and again. I used this for Cubano Chicken Rice Bowls With Bananas Cubano Chicken Rice Bowls With Bananas and think it was perfect for this recipe. Thanks for a great recipe.

  • 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!

  • 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.

  • Happygrl

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

  • MrsSnax

    This was a great recipe!! I made this for dinner tonight and got rave reviews. I am not a huge parsley fan, so I used just a bit of dried parsley and it worked out well. Chicken was grilled and was so moist and tender and juicy. We will make this again!

  • 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.

  • 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.

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