Recipe - Chimichurri Chicken

1 pound Boneless; skinless chicken
breast; cut into 1inch
wide strips

CHIMICHURRI SAUCE
1 cup Curly parsley leaves
1 cup Olive oil
1 tablespoon Fresh lemon juice
1 teaspoon Cracked black pepper
6 Cloves garlic
One half teaspoon Salt

Jonji Gaffud serves this simple sauce/marinade at Mambo Grill in Chicago
with a variety of grilled, skewered foods, including beef and shrimp.

Skewers: 1 pound boneless skinless chicken breast, cut into 1inch wide
strips

1. For chimichurri sauce, put all ingredients into blender or food
processor and blend until smooth.

2. Put half of the sauce into a glass bowl or plastic food bag. Add
chicken; turn to coat well. Marinate in the refrigerator at least 1 hour
and up to 4 hours. Refrigerate the other half of the sauce.

3. Prepare charcoal grill or heat broiler. While grill heats, soak wooden
skewers in water at least 20 minutes so they don't burn.

4. Thread chicken onto skewers. Grill, basting occasionally with the sauce,
until chicken is no longer pink and edges are slightly golden, 10 to 15
minutes. Serve immediately with reserved sauce for dipping. Yield: 4 to 6
appetizer servings.

JAPLADY@NWU.EDU (REBECCA RADNOR)

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