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LOCATION: Recipes >> Outdoor Cooking >> Chimichurri Chicken

Print this Recipe    Chimichurri Chicken

CHIMICHURRI CHICKEN
Yield: 4 to 6 appetizer servings

1 cup curly parsley leaves
1 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
6 cloves garlic
1/2 teaspoon salt

1 pound boneless skinless chicken breast, cut into 1-inch wide strips

For chimichurri sauce, put all ingredients (except chicken) into
blender or food processor and blend until smooth.

Put half of the sauce into a glass bowl or plastic food bag. Add
chicken; turn to coat well. Marinate in the refrigerator at least
1 hour and up to 4 hours. Refrigerate the other half of the sauce.

Prepare charcoal grill or heat broiler. While grill heats, soak
wooden skewers in water at least 20 minutes so they don't burn.

Thread chicken onto skewers. Grill, basting occasionally with the
sauce, until chicken is no longer pink and edges are slightly
golden, 10 to 15 minutes. Serve immediately with reserved sauce
for dipping.

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