Grilled Chicken Chimichurri
Christine Denney, the chef for the former Oaks at Ojai health spa in California, created this guest-favorite Chicken Chimichurri entree. Chimichurri sauce is to Latin Americans what Ketchup is to Americans. This colorful and vibrant sauce has it origins in Argentina and Uruguay and is influenced by Mediterranean pestos. There are many variations ranging from mild to spicy and thick (for sauces and dips) to thin (for marinades). The Oaks at Ojai is now closed, but guests can still recreate their favorites with this healthy recipe.
Servings: 4 Servings
Calories: 237kcal
Make this light and high protein entree in the heat of summer when grilling is not only fun but healthful and keeps the kitchen cool. This entree makes a salad or sandwich the next day.
Ingredients
- 4 boneless skinless chicken breasts - approx 4 oz each
- 6 tablespoons minced parsley
- 3 tablespoons minced cilantro
- 1 teaspoon garlic finely minced
- 1 teaspoon minced jalapeno
- 1 teaspoon minced onion
- 2 teaspoons capers
- Pinch dried red chile flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
Instructions
- Process all ingredients except the olive oil in a food processor or blender. Whisk in the olive oil last.
- Use half (or less) to marinate your chicken (or try it on fish) for at least 20 minutes, but preferably an hour, in the fridge.
- Grill your chicken (or oven bake) to your liking and serve the remainder of the chimichurri as a sauce.
Spa Index Kitchen Notes
Equally good on a piece of firm white fish!
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Nutrition
Serving: 1 Serving | Calories: 237 kcal (12%) | Carbohydrates: 1.5 g (1%) | Protein: 25 g (50%) | Fat: 14 g (22%) | Saturated Fat: 3 g (19%) | Cholesterol: 65 mg (22%) | Sodium: 107 mg (5%) | Fiber: 0.5 g (2%)