I love supermarkets. They are my inspiration, at least for regular food shopping. I just don’t think I’ll ever be a digital food shopper who logs in the order, or lets the fridge do so, and sends a driver-less car to pick them up. Tonight’s inspiration was chimichurri.
It sat gracefully poised in a beautiful jar on a shelf in the middle of the condiment aisle, gleaming with its bright green color. I paused and wondered, why would anyone buy this in a packaged, processed state when you just need to mix up fresh parsley and cilantro with some oil? The metaphorical dinner bell clanged and I had dinner plans: grilled chicken with chimichurri sauce.
- Chicken breasts
- 1 cup Meyer lemon juice
- Avocado oil
- Cajun seasoning
- Cracked black pepper
- More avocado oil
- Kosher salt
- One vine tomato
- Two cloves of garlic
Trim chicken and place in large plastic, zippered storage bag with lemon juice, about a quarter-cup of avocado oil and a liberal amount of seasoning. I actually spilled Cajun seasoning into the marinade bag and that worked out fine. Tightly close bag seal and place in fridge. Marinade at least a half-hour.
For the chimichurri sauce, place the following in a food processor or hand-crank salsa maker:
- Drizzle in a lot of oil
- Shake on some salt
- Add tomato quarters
- Thinly slice garlic and place in the mixing bowl
Let it spin! If you live in Texas, you might just have a hand-crank salsa maker like mine. I got mine at either a home & garden or a hunting show at the Reliant Center in Houston. I always get the coolest gadgets at these events.
Place your chimichurri in a bowl or keep in the processing bowl and put in fridge while the chicken cooks. Light your outdoor grill; use a propane gas grill to maintain an even temperature. Grill chicken for approximately 20 minutes to a half-hour at about 350 degrees. Because of the oil, it will take a bit for the meat to brown, but rest assured it is cooking on the inside. My boyfriend also had to take pains not to accidentally cook a lizard that normally lives in the grill but was temporarily evicted during the dinner preparation. Once done, bring to table on platter and serve sauce in separate dish with serving spoon.
You can serve this with a variety of sides. We had leftover risotto and I freshly made sautéed vegetables: mushrooms with chopped red pepper and asparagus (all cooked together in a covered non-stick pot).
The moral of the story: do not buy anything in a jar you can easily make yourself.