Best 3 Chimichurri Chicken Strips Recipes
**Savor the Zesty Flavors of Chimichurri Chicken Strips: A Culinary Delight for All Occasions**
Tantalize your taste buds with Chimichurri Chicken Strips, a lip-smacking dish that seamlessly blends the vibrancy of Argentinian cuisine with the convenience of modern cooking techniques. Marinated in a tantalizing blend of fresh herbs, garlic, olive oil, red wine vinegar, and a touch of spice, these succulent chicken strips promise an explosion of flavors in every bite.
Baked to perfection, the chicken strips emerge from the oven with a golden-brown crust that encases tender and juicy meat infused with the zesty chimichurri marinade. This delectable dish can be easily paired with a variety of sides, making it a versatile choice for any occasion.
In this article, we present a collection of Chimichurri Chicken Strips recipes that cater to diverse dietary preferences and cooking styles. From classic oven-baked strips to healthier air fryer variations, and even a tantalizing skillet version, we've got you covered.
Get ready to embark on a culinary journey that will transport your taste buds to the vibrant streets of Argentina. Let the aroma of sizzling chicken strips fill your kitchen as you create this flavorful dish that's sure to become a family favorite.
CHIMICHURRI CHICKEN STRIPS
Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 4h30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a plastic zipper bag.
- Marinate chicken strips for at least 4 hours.
- Remove chicken from marinade; discard remaining marinade.
- Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.
GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
Provided by Kay Chun
Categories dinner, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and lightly grease grates with vegetable oil.
- Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
- Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
Tips:
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and oregano, will give your chimichurri chicken strips the best flavor.
- Marinate the chicken: Marinating the chicken in the chimichurri sauce for at least 30 minutes will help it absorb the flavors.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help it cook evenly without burning.
- Serve the chicken strips with your favorite dipping sauce: Chimichurri sauce, ranch dressing, or honey mustard are all great options.
Conclusion:
Chimichurri chicken strips are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the tangy chimichurri sauce and the tender chicken is sure to please everyone at the table. So next time you're looking for a new recipe to try, give these chimichurri chicken strips a try!
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