Chimichurri Chicken Strips

Chimichurri Chicken Strips Recipe from Argentina

Region / culture: Argentina | Preparation time: 10 minutes | Cooking time: 10-15 minutes | Servings: 4-6

Introduction

Chimichurri Chicken Strips are a delicious and flavorful dish that is perfect for a quick and easy meal. The combination of tender chicken strips marinated in a zesty chimichurri sauce is sure to please your taste buds.

History

Chimichurri sauce originated in Argentina and Uruguay, where it is traditionally served with grilled meats. This vibrant green sauce is made with parsley, garlic, olive oil, and vinegar, giving it a tangy and herbaceous flavor that pairs perfectly with chicken.

Ingredients

1.5 lb (680 g) of boneless skinless chicken breasts, cut into strips
1 cup of minced parsley (about half a bunch)
3 cloves of garlic, minced
0.33 cup of olive oil
0.25 cup of red wine vinegar
2 tbsp of lemon juice
0.5 tsp of salt
0.5 tsp of coarse grind black pepper
0.5 tsp of dried oregano or 1 tsp of fresh oregano
0.25 tsp of cayenne pepper

How to prepare

Combine all ingredients in a plastic zipper bag.
Marinate chicken strips for at least 4 hours.
Remove chicken from marinade and discard the remaining marinade.
For best results, grill the chicken (perfect threaded on a skewer). Alternatively, pan-fry the chicken until it is very brown, about 5 minutes per side or until thoroughly cooked.

Variations

Substitute chicken breasts with chicken thighs for a juicier and more flavorful dish.
Add a pinch of smoked paprika or cumin to the marinade for a different flavor profile.
Use lime juice instead of lemon juice for a citrusy twist.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 4 hours to allow the flavors to fully develop.

- For a smokier flavor, grill the chicken over charcoal or wood chips.

- To prevent the chicken from sticking to the grill, brush it with a little oil before cooking.

- Serve the chicken strips with extra chimichurri sauce on the side for dipping.

Serving Suggestions

Serve Chimichurri Chicken Strips with a side of grilled vegetables and a fresh green salad for a complete and balanced meal.

Cooking Techniques

Grill the chicken strips over medium-high heat for 4-5 minutes per side, or until cooked through. Alternatively, pan-fry the chicken in a hot skillet for 5-6 minutes per side.

Ingredient Substitutions

Use cilantro instead of parsley for a different flavor profile.

- Substitute red wine vinegar with white wine vinegar or apple cider vinegar.

- Use boneless skinless chicken thighs instead of chicken breasts.

Make Ahead Tips

Marinate the chicken strips in the chimichurri sauce overnight for maximum flavor. Store the marinated chicken in the refrigerator until ready to cook.

Presentation Ideas

Arrange the grilled chicken strips on a platter and garnish with fresh parsley leaves and lemon wedges for a beautiful presentation.

Pairing Recommendations

Serve Chimichurri Chicken Strips with a glass of Malbec or Cabernet Sauvignon for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Chimichurri Chicken Strips in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chimichurri Chicken Strips contains approximately 280 calories.

Carbohydrates

Each serving of Chimichurri Chicken Strips contains approximately 2 grams of carbohydrates.

Fats

Each serving of Chimichurri Chicken Strips contains approximately 15 grams of fat.

Proteins

Each serving of Chimichurri Chicken Strips contains approximately 25 grams of protein.

Vitamins and minerals

Chimichurri Chicken Strips are a good source of vitamin C, vitamin K, and iron.

Alergens

Chimichurri Chicken Strips contain garlic and may not be suitable for individuals with garlic allergies.

Summary

Chimichurri Chicken Strips are a nutritious and protein-rich dish that is low in carbohydrates and high in healthy fats.

Summary

Chimichurri Chicken Strips are a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. With a zesty chimichurri marinade and tender chicken strips, this recipe is sure to become a family favorite.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chimichurri Chicken Strips. It was a warm summer day, and I had just returned from a visit to a bustling farmer's market in the heart of the city. As I unpacked my bags filled with fresh herbs, juicy tomatoes, and plump chicken breasts, I couldn't wait to experiment with new flavors and create something delicious for my family.

I had heard whispers of a mouthwatering Chimichurri sauce that hailed from Argentina, a tangy and herbaceous concoction that was said to elevate any dish it touched. So, with a spark of curiosity and a hunger for culinary adventure, I set out to learn how to make it.

I turned to my trusty recipe books, searching for any mention of Chimichurri sauce. But to my dismay, I found nothing. Undeterred, I reached out to my network of friends and family, hoping that someone would have a clue about this elusive sauce. It was then that I remembered my dear friend Maria, a seasoned cook with a flair for international cuisine.

I called her up immediately, eager to pick her brain about all things Chimichurri. Maria chuckled at my excitement and promised to share her family recipe with me. She invited me over to her cozy kitchen, where she guided me through the process of making the vibrant green sauce.

We started by chopping up a copious amount of fresh parsley and cilantro, their fragrant leaves releasing a burst of earthy aroma. We minced garlic and shallots, adding a subtle kick of pungency to the mix. A generous splash of red wine vinegar and a drizzle of olive oil brought everything together, creating a tangy and herbaceous sauce that danced on my taste buds.

As Maria spooned the Chimichurri over grilled chicken strips, the vibrant colors and bold flavors captivated me. I couldn't wait to recreate this dish in my own kitchen and share it with my loved ones.

Back at home, armed with my newfound knowledge and a heart full of inspiration, I set out to make Chimichurri Chicken Strips for my family. I marinated the chicken in a generous amount of the zesty sauce, letting it soak up the flavors overnight. The next day, I fired up the grill and cooked the marinated chicken until the edges were caramelized and the flavors had melded together in perfect harmony.

As I plated the Chimichurri Chicken Strips, garnishing them with a sprinkle of fresh herbs and a squeeze of lemon, I felt a sense of pride and accomplishment wash over me. The dish looked stunning, the vibrant green sauce contrasting beautifully with the golden brown chicken strips.

I couldn't wait to see the look of delight on my family's faces as they took their first bite. And as they savored the flavors of the Chimichurri sauce, their eyes lit up with joy and satisfaction. It was a moment of pure culinary bliss, a shared experience of love and connection through food.

From that day on, Chimichurri Chicken Strips became a regular fixture on our dinner table, a dish that brought us together and created lasting memories. I shared the recipe with friends and neighbors, spreading the joy of Chimichurri far and wide.

And so, the story of how I learned to make Chimichurri Chicken Strips became a cherished chapter in my culinary journey, a testament to the power of food to bring people together and create moments of pure delight. It is a recipe that will forever hold a special place in my heart, a reminder of the joy that comes from exploring new flavors and sharing them with the ones we love.