Last week, I took a very nice break from work-life, blog-life reality and traveled due East to my sleepy little hometown, Savannah, Tenn. Looking back, growing up in Savannah was idyllic and sheltering. Every time, I need to get away, shut off my phone and relax – I go home for a little Mom and Pop pampering.
Thankfully this week was the Fourth of July holiday, and I got to share in some delicious grilled fare. Shortly after I walked through the door on Tuesday night, my sweet mom immediately started thinking about the next night’s dinner. On knee-jerk reaction – I chose chicken without a real thought of what we might do to dress up boneless, skinless chicken breasts. Oh well – it was adventure, right?!
Tuesday afternoon, we started prepping for dinner. Thanks to my mom’s extremely well stocked pantry – more on that tomorrow – our dinner’s chicken was thawed on the counter ready for some love. Since it was the 4th of July, I wanted something herby for the chicken. And what screams All-American other than chimichurri? I mean – right?
Well, this is a play on a chimichurri that comes straight from your pantry. Yes, fresh herbs are always best, but for this marinade dry herbs work just fine. This recipe is also a test to your palate. Taste it first, then adjust. Taste, think about the ingredients and ask yourself – Can you taste all of the flavors? Is anything overwhelming? Is anything missing? Depending on the age of your herbs, if you’re using fresh or dried? Everything will taste differently. So I should probably added “-ish” to all of these measurements.
Ok – off we go!
Chimichurri-Marinated Grilled Chicken
1 1/2 tbsp dried parsley
1 tbsp dried tarragon
1 tbsp dried basil
2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
1/2 cup olive oil
1/4 cup white wine vinegar
4-5 chicken breasts
Mix all of the ingredients together. It should form a thick, herbaceous paste. Roll up your sleeves, and pour the marinade over the chicken. Using your hands spread the herb mixture all over the chicken. Make sure that each and every inch of the chicken and let it sit for at least 30 minutes.
While your chicken is working, preheat your grill to medium-high. After 30 minutes, grill your chicken at 5 minutes on each side or until the chicken’s internal temperature is 150 degrees. Yes, I know that USDA says 160, but lest we forget about carryover temperature. Remove your chicken from the heat and cover with foil and let rest for at least 15 minutes. I promise it will not get cold, and you will have perfectly cooked and juicy chicken.
Other uses for the above marinade? We coated the corn cobs pictured above with the last of the marinade. We put the corn and zucchini on the grill until charred – 5 min, maybe.