Best Chimichurri Marinade Recipes

CHIMICHURRI CHICKEN MARINADE

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

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.

CHIMICHURRI MARINADE

Steps:

• Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade, pat dry, and grill.
• The finish:
• Spoon reserved sauce over the grilled meat.

RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE

Steps:

• Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
• Place all the ingredients in a food processor and process until smooth.
• Place all ingredients in a small bowl and mix well.

CHIMICHURRI SAUCE - ARGENTINIAN CHIMICHURRI MARINADE

Steps:

• Pulse the garlic and onion in the food processor until finely chopped.
• Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
• Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
• Season with salt and red pepper flakes to taste.
• Store in the refrigerator until ready to serve.

EASY CHIMICHURRI MARINADE

Steps:

• Mince, or finely chop, the first 4 ingredients together and then add salt and pepper flakes.
• Add the oil, vinegar and water to the above mixture. Blend with a whisk and marinate meat and/or veggies overnight in this sauce.
• Grill meat/veggies over medium heat.

GRILLED SWORDFISH WITH CHIMICHURRI MARINADE

Steps:

• Combine chimichurri ingredients in a small bowl. Marinate the fish in about half of it, spreading on both sides, 30-60 minutes - no longer - in the fridge. Grill the fish 10-12 minutes, depending on thickness, and serve with the remaining marinade spread on top.

CHIMICHURRI GRILLING MARINADE

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!

SIRLOIN WITH CHIMICHURRI MARINADE

Steps:

• Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour. Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes. Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with the reserved marinade. Serves 2