Best 5 Chimichurri Grilling Marinade Recipes
Chimichurri grilling marinade is a vibrant and flavorful sauce that adds a zesty kick to your grilled meats and vegetables. Originating from Argentina and Uruguay, this marinade is a blend of fresh herbs, olive oil, vinegar, garlic, and spices. The tangy and herbaceous flavors of chimichurri not only tenderize the meat but also infuse it with a unique and aromatic taste. Whether you prefer beef, chicken, pork, or fish, chimichurri marinade complements a wide range of proteins, making it a versatile addition to your grilling repertoire. Dive into this article to discover the best chimichurri grilling marinade recipe that will elevate your next barbecue or summer cookout.
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CHIMICHURRI MARINADE
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
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 CHICKEN MARINADE
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
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
Provided by Matt Lee
Categories Sauce Marinate Quick & Easy Backyard BBQ Jalapeño Shallot Oregano Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 9
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.
CHIMICHURRI GRILLING MARINADE
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
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!
EASY CHIMICHURRI MARINADE
The BBQ sauce of Argentina which is great on steaks, shish kabobs and vegetables. This will add spice to your BBQ. From the Star-Ledger paper May, 2006. Wines suggested: for beef, serve with Cabernet Sauvignon (the robust flavor stands up to spicy foods) and for veggies, serve an Argentinian wine called Malbec from Quara, named for the Incan term for llama (this is rich, fruity and easy to drink). I guessed the yield!
Provided by Oolala
Categories Vegetable
Time 5m
Yield 2 cups
Number Of Ingredients 9
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.
Tips:
- For the best flavor, use fresh herbs whenever possible. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
- Chimichurri can be made ahead of time and stored in the refrigerator for up to 2 weeks. Just be sure to bring it to room temperature before using.
- Chimichurri is a versatile condiment that can be used on a variety of meats, vegetables, and even fish. It can also be used as a marinade or dipping sauce.
- If you're using chimichurri as a marinade, be sure to let the meat marinate for at least 30 minutes, but no longer than 24 hours.
- When grilling meat with chimichurri, be sure to baste the meat with the marinade every few minutes to keep it moist and flavorful.
Conclusion:
Chimichurri is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be customized to your own taste preferences. So next time you're grilling, give chimichurri a try. You won't be disappointed!
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