Best Chimichurri Grilling Marinade Recipes

CHIMICHURRI CHICKEN MARINADE

Chimichurri Chicken Marinade image

Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup packed fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
4 scallions, cut into 1-inch pieces
3 cloves garlic, minced
1/2 cup olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

CHIMICHURRI MARINADE

Chimichurri Marinade image

This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.

Provided by phillyguy26

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

2 bunches fresh parsley
6 cloves garlic
1 shallot, minced
4 tablespoons red wine vinegar
4 anchovy fillets
salt and ground black pepper to taste
1 cup olive oil, or more as needed

Steps:

Wash parsley and remove the larger stems.
Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 3.3 g, Cholesterol 1.7 mg, Fat 27.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 102.8 mg, Sugar 0.4 g

CHIMICHURRI GRILLING MARINADE

Chimichurri Grilling Marinade image

This flavorful marinade is easy to make and adds lots of flavor and tenderness. I use it to marinade skirt steak. It would work equally well on flank steak or flat iron steaks. This amount of marinade works for up to 2 lbs of meat. YUM!!

Provided by Love to Eat

Time 7h

Yield 1 marinade, 1 serving(s)

Number Of Ingredients 14

Ingredients

6 garlic cloves, peeled
1 cup packed fresh flat-leaf parsley (one bunch)
1 cup packed fresh cilantro (one bunch)
3 green onions
1/4 cup fresh oregano leaves
1 jalapeno, stem removed
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
1 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup water
2 limes, juiced

Steps:

Put all ingredients in food processor or blender to combine.
Pour Chimichurri into 1 gallon ziplock bag, add meat, squeeze as much air as you can out of the bag, seal and refrigerate for 6-7 hours, turning occasionally.
Remove the meat from the marinade (discard marinade). Bring meat to room temperature 20-30 minutes and then grill to your desired doneness.
ENJOY!