Almost Chimichurri

 Almost Chimichurri  

a sauce, a marinade, a sandwich spread

Ingredients:

 •Handful of fresh herbs

       Parsley

       Basil

       Oregano

       Dill

       Chives 

•A few over ripe cherry tomatoes. 

•small spoonful minced garlic 

•salt and pepper

•olive oil 

•thawed chicken breasts or thighs 

directions / comments 

•Using a sharp knife or herb chopper mince herbs into small pieces. Incorporate garlic. Crush the tomatoes into the herbs with a sharp knife. Sprinkle with salt -use enough to bring out the herb flavour. This should look something like:

•Rub the mixture onto chicken. Drizzle with olive oil. This should look something like: 

•Grill slowly over medium heat until internal temperature reaches 165•F. We’ve been using baking stones on our grill and love that they keep meat from drying out during the grilling process. Unfortunately I forgot to take the following photo should’ve been the chicken once it was cooked. 

•Once the chicken is cooked remove it from the grill and let it rest for a couple minutes before serving. 

•Eat the chicken. If you have some of the herb mixture leftover use it as a dipping sauce for the chicken or you can just use bbq sauce or your favourite dipping sauce . Recently I like to top everything with sautéed onions, sweet peppers and jalapeños and that is how we’ve eaten this chicken as well. 

•For a full meal Serve with a carrot / sweet potato / Irish potato bake (airfrying is a faster crispier option) and a quick Caesar salad (our boring favourite salad). These have  been  my go to easy sides recently. Garlic bread can be added as well. 

•The following day we make leftover chicken into a sandwich for a quick packed or home lunch: sour dough bread, garden lettuce, tomatoes and onion, New Bothwell cheese. Try using the sauce for a bright pop of flavour.