I came across this recipe in a magazine several years ago. It is quick and tasty, and it has become one of our staples. I marinate the chicken overnight and put together the chimichurri as the chicken is grilling. I will warn you – the garlic in the chimichurri will stay with you all evening, so keep some mints handy!
5 tbsp. brown sugar
3 tbsp. dijon mustard
2 tbsp. hoison sauce (found in oriental foods aisle)
1 tbsp. basalmic vinegar
1/2 cup lime juice (from 4-5 limes)
1 cup chopped cilantro
1/4 cup plus 2 tbsp extra-virgin olive oil
3 cloves garlic
1/4 tsp. salt
1/8 tsp. pepper
1-2 lbs. chicken breasts or tenders
1. Cut chicken into kabob portions, about 2″ square. Mix all marinade ingredients in a small bowl, except lime juice. Remove 6 tbsp. to a cup (for basting). To the mixture in the bowl, add lime juice and whisk. Place marinade and chicken pieces in zip-top bag. Marinate overnight.
2. Place chicken on skewers. Grill, basting with reserved marinade.
3. While chicken is grilling, place chimichurri ingredients in food processor or food chopper (or just chop and combine).
4. Serve chicken and drizzle with marinade.
Make it a freezer meal: Freeze chicken in marinade. Freeze cilantro chimichurri in zip-top bag or in ice cube trays. Thaw on counter or in cold water (do not microwave).