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Whole30 Argentine Chicken Chimichurri (Pollo con Chimichurri)

Ingredients

Chimichurri Marinade

  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 cup finely chopped parsley
  • 4 cloves garlic ,minced
  • 1 red chili ,deseeded and finely chopped
  • 3/4 tsp dried oregano
  • 1/2-1 tsp salt
  • 1/2 tsp pepper

Chicken

  • 4 skinless boneless chicken thighs (or breasts)
  • Salt to season

Carrot and Egg Salad

  • 4 carrots ,peeled and julienned or shredded with grater
  • 2 hard boiled eggs ,sliced or chopped
  • 2 tbsp extra-virgin olive oil
  • Juice of 1/2 lemon
  • 3 small pieces salt or less to taste
  • Freshly ground black pepper

Instructions

  • Mix chimichurri ingredients together in a bowl and allow to marinade for 5-10 minutes. Season chicken with salt. Pour 4 tablespoons of marinade over chicken, combine and refrigerate for 20 minutes. Keep untouched marinade to serve later.
  • Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook or barbeque chicken fillets on each side until golden, crispy and cooked throughly. Once chicken is done, set aside and allow to rest.
  • Spoon remaining chimichurri over chicken and serve with traditional salad.

Carrot and Egg Salad

  • Place the carrots and hard boiled eggs in a bowl and add the oil, lemon juice, and salt. Mix gently, season with a little pepper to taste, and serve immediately.