Spicy Chicken Chimichurri
Spicy foods and I are not friends. Actually, I should clarify. It’s like that relationship you have with a friend that you know is just bad for you… gets you in trouble, talks you into doing things you shouldn’t, etc. BUT you like them and want to be around them…. so you hang out and get into trouble! That’s me and spicy foods. My mind knows we don’t get along BUT my taste buds tell me different. My husband… LOVES spicy food. I’ve been interested in trying Chimichurri sauce for a long time but haven’t braved it yet. I originally found a recipe for Citrus Chicken & Chimichurri in a Taste of Home Magazine and it was very good! Here’s the recipe. BUT I wanted a spicier, bolder flavor so I whipped up this recipe and it was great! Spicy… but great! It makes a lot of sauce but it’s great on burgers, steak, even eggs! Makes about 4 servings
4 chicken breasts
5 garlic cloves
1 cup fresh cilantro (or about 1 Tbsp dried)
3/4 cup fresh parsley (or about 2 tsp dried)
1 large jalapeno, seeds removed for less heat
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/4 cup vinegar
2 limes, zest and juice
- In a large skillet, heat olive oil for chicken. Add in chicken and sprinkle with salt and pepper. Cook over medium heat on each side for about 8-10 minutes or until cooked through. Alternatively, you can grill the chicken.
- Meanwhile, in a small blender, combine ingredients for chimichurri sauce. Pulse until smooth. Serve sauce over chicken. Refrigerate any remaining sauce in a sealed container.