So when I got home from a long weekend in Palm Springs Monday I had a few spare hours (which never happens) and of course, I couldn’t resist getting into the kitchen. Something about a long weekend away leaves me desperate to get back to the things I love to do – chief among those things is my love of cooking.
Trouble was, I had a bit of a situation on my hands. I hadn’t been to the market that week because I was away, so the contents of my fridge and panty were a bit scarce. Well, not really scarce – more like complicated. The last thing that I wanted to do with my precious time was spend hours preparing something or going to the market. I needed a quick cooking fix, so I made do.
Anyway, I found some chicken, a kielbasa, veggies and some potatoes. I lit the grill, clipped some herbs from my garden and got to creating dinner. The menu I ended up with was chimichurri grilled chicken, grilled kielbasa, grilled red pepper, grilled zucchini and Namma potatoes.
With all of that said, let’s take a look at dinner last night.
Chimichurri is originally an Argentinian herb based marinade and sauce used on meats before and after grilling.
These are the herbs I chopped from my garden which are the base of my chimichurri. These are all the shot’s I have of the process – see below for the recipe.
I marinated the chicken in the chimichurri for about and hour and then grilled it over a medium high flame.
Here is the beginning of the grilled Namma Potatoes (click for full recipe).
All the pieces of dinner as I took them off the grill. The chicken cooks for various lengths depending upon the size of the pieces. Mine took approximately 7 -8 minutes per side over medium high heat. The were cooked through but still juicy.
For the grilled veggies, I sliced up zucchini and bell pepper, sprinkled them with blended olive oil, salt and pepper. They take around 3 – 5 minutes each side depending upon how cooked you like them.
It all ended up to be pretty delicious, especially for something that was dreamed up in literally less than 5 minutes. Enjoy!
Much love!
Jess
Chimichurri
1/4 cup olive oil
1/4 cup red-wine vinegar
1 tablespoon of fresh lime juice
5 garlic cloves, minced
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped cilantro
3 tablespoons chopped basil
1 1/2 teaspoons oregano leaves
1/2 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Process all ingredients together in food processor with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand.
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