I’ve made chimichurri before, to serve with lamb, using flat-leaf Italian parsley, but now that I no longer find cilantro distasteful, I made another batch using JUST cilantro, a Cuban innovation, apparently. You may certainly use half parsley and half cilantro in the recipe below.
I rubbed about a tablespoon of the chimichurri butter all over each chicken breast including under the skin before broiling and the results were pretty amazing.
Chimichurri Butter – makes about 1 cup
1 stick of butter, salted or unsalted, softened to room temperature
1 bunch cilantro, rinsed and spun dry
1 small onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 tsp red pepper flakes
1 tsp dried oregano
juice of 1/2 lime (~1 tbsp)
1 tbsp red wine or apple cider vinegar
salt and pepper to taste (start with 1/2 tsp each)
In a food processor, combine the cilantro, onion, garlic, red pepper flakes, lime juice and vinegar. Pulse until coarsely chopped. Add softened butter and salt and pepper and pulse again.
Taste and add additional salt and pepper and lime juice if desired.
Use chimichurri butter as a rub for chicken before broiling in the oven or over broiled steak and pork chops. About a tablespoon per chicken piece is plenty.
For a chimichurri dressing or sauce:
Omit the butter and empty the herb mixure from the food processor into a large glass bowl. Whisk olive oil into the mixture in a stream. You’ll need about 1/2 a cup depending on how ‘spoonable’ you want the dressing to be. If you mix together the oil and herb mixture in the food processor, you may form an emulsion with a white-ish colour. Tasty but not as attractive when serving.
Here, I spooned some of the dressing/sauce over roasted potatoes.