Easy Chimichurri Marinade Recipes

Steps:

• Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
• Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
• Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

Steps:

• For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

Steps:

• Place all ingredients in a food processor or blender and blend until combined.
• Serve the chimichurri with your favorite steak, on chicken wings, roasted potatoes, or as a dressing for your favorite salad!
• Enjoy!

Steps:

• Wash parsley and remove the larger stems.
• Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

Steps:

• Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

Steps:

• Mince, or finely chop, the first 4 ingredients together and then add salt and pepper flakes.
• Add the oil, vinegar and water to the above mixture. Blend with a whisk and marinate meat and/or veggies overnight in this sauce.
• Grill meat/veggies over medium heat.