Chimichurri Chicken

I am tremendously excited to present Chimichurri Chicken to you today as the introduction to my brand new partnership with Shenandoah Valley Organic and their family of brands: Red Wheelbarrow, Blue Ridge Trail, and Farmer Focus. I am thrilled to partner with SVO because their chicken is the best commercially grown chicken I’ve ever tasted. While they are sponsoring this post, all opinions, recipes, and photography remain -as always- my own.

Daylight Savings Time is upon us! It’s time to shake off the winter hours of nightfall at 6pm and start getting a little more sunshine in our lives. It isn’t quite time to hear the peepers and watch for buds on the trees in our neck of the woods yet, but you can almost hear spring creeping up on us and I don’t mind one little bit. Because I’m itching for a little spring, my food tends to reflect my desire for the green to start bursting forth.

Right now I’m all about abundant herbs brightening up my table, and the most perfect way to get an heroic amount of herbs into your diets is with that flavour-explosion delivered by the Argentinian classic sauce: chimichurri. Chimichurri is simply herbs, garlic, olive oil, vinegar, and some various odds and ends minced and mixed together to form the most wonderful and intensely green marinade and sauce. My current favourite way to serve this fabulous south-of-the-equator specialty is in the form of Chimichurri Chicken.

Our chimichurri sauce serves double duty in Chimichurri Chicken. First, we take all of that intense herbal and garlic taste and infuse the chicken with it. It’s as easy as pouring about half of the sauce into a zipper top bag or container with the chicken, squishing it around, and letting it rest in the refrigerator for anywhere from 20 minutes to 2 hours.

After the Chimichurri Chicken is cooked, the reserved half of the chimichurri sauce is served alongside as the world’s best condiment. Drizzled over or used as a dip for the Chimichurri Chicken, there’s just nothing that can compare with the bright green springy goodness of this dish. And honestly, while everyone else may be fawning over corned beef, I’m going to have some chicken wearing green at my house instead for St. Patrick’s Day.

If you’re serving a flavourful, fresh, fabulous sauce, you want it to go on equally wonderful chicken, and I’m so happy to have discovered Shenandoah Valley Organic chicken at my local Aldi. Not only is it certified organic chicken for almost the same price as conventionally grown chicken at most retailers, but it’s easily the best commercially grown chicken I’ve ever eaten. I mean every single word I just said. I don’t know how they do it.

Maybe it’s the attention to detail and the the fact that the farmers in their cooperative own their own chickens rather than raising them for a big company. Maybe it’s that on their Farmer Focus brand bags, you can actually see exactly on which farm that particular chicken was raised. That they not only know on which farm every single chicken was raised, but they’re willing to tell the consumers tells me volumes about the care they use in raising these birds. That care must be part of the reason the chicken is so darned good.

I get my SVO Red Wheelbarrow Chicken at Aldi, but their fine products are also widely available at other retailers as the Blue Ridge Trail brand or Farmer Focus. You can visit their Store Locator to find retailers near you. Try them all, they’re worth it!

Do you want more fantastic recipes to make with SVO’s amazing chicken tenders? Try Oven Fried Homemade Chicken Nuggets and Boneless Buffalo Wings, Zesty Baked Chicken Tenders, Creamy Salsa Chicken Tenders, Cheddar Bacon Ranch Chicken Tenders, Honey Garlic Crunch Chicken Tenders, One Pot Lightened Up Chicken Parmesan, and Honey Sriracha Glazed Chicken Bites.

Cook’s Notes

• Use our homemade chimichurri sauce recipe for best results, or use a good quality purchased chimichurri.
• It is best not to marinate your chicken longer than 2 hours because there is vinegar in the chimichurri and that can start chemically cooking the chicken which might leave you with mealier chicken than you want at the end of the actual cooking process.

• I use either an actual grill or a grill pan to cook my Chimichurri Chicken. Either will do the job well. The added little bit of deliciousness the real-deal grill imparts is wonderful if you have one available. I’ve included instructions for using both in the recipe.

Use this to make Chimichurri Chicken

• Blender
• Zipper top bags
• olive oil
• white wine vinegar
• crushed red pepper flakes
• grill pan
• tongs

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Chimichurri Chicken

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Rebecca Lindamood

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Ingredients

  

For the Chimichurri Chicken:

• 2 pounds raw chicken breast tenders
• 1/2 batch Chimichurri Sauce or 1 cup chimichurri sauce

To Serve:

• remaining 1/2 of the batch of the chimichurri sauce or 1 cup chimichurri sauce

Instructions

 

• Add the chicken to the zipper top bag with 1 cup of chimichurri. Seal the bag, squeezing out as much air as possible and squish the bag around to evenly coat the chicken tenders with the chimichurri. Refrigerate for at least 20 minutes but up to 2 hours.
• Pour the remaining sauce into a jar, lid tightly, and leave at room temperature to allow the flavours to meld and marry.

To Cook the Chicken on a Grill Pan:

• Preheat a grill pan over medium high heat. Spritz with non-stick cooking spray. Use tongs to arrange the chicken tenders in a single layer on the grill pan, taking care not to crowd the pan. Divide the chicken into more than one batch if necessary. Grill the chicken for 5 minutes on the first side. Flip the chicken and cook for 3 to 5 minutes on the second side, or until the internal temperature reaches 165°F, depending on the thickness of your chicken tenders. Transfer to a plate and let rest for 3 minutes before serving with remaining chimichurri sauce on the side.

To Grill Chimichurri Chicken:

• Preheat a gas grill to medium high heat. Rub the grill with a paper towel soaked in neutral oil. Grill the chicken for 5 minutes on the first side. Flip the chicken and cook for 3 to 5 minutes on the second side, or until the internal temperature reaches 165°F, depending on the thickness of your chicken tenders. Transfer to a plate and let rest for 3 minutes before serving with remaining chimichurri sauce on the side.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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