I am tremendously excited to present Chimichurri Chicken to you today as the introduction to my brand new partnership with Shenandoah Valley Organic and their family of brands: Red Wheelbarrow, Blue Ridge Trail, and Farmer Focus. I am thrilled to partner with SVO because their chicken is the best commercially grown chicken I’ve ever tasted. While they are sponsoring this post, all opinions, recipes, and photography remain -as always- my own.
Daylight Savings Time is upon us! It’s time to shake off the winter hours of nightfall at 6pm and start getting a little more sunshine in our lives. It isn’t quite time to hear the peepers and watch for buds on the trees in our neck of the woods yet, but you can almost hear spring creeping up on us and I don’t mind one little bit. Because I’m itching for a little spring, my food tends to reflect my desire for the green to start bursting forth.
Right now I’m all about abundant herbs brightening up my table, and the most perfect way to get an heroic amount of herbs into your diets is with that flavour-explosion delivered by the Argentinian classic sauce: chimichurri. Chimichurri is simply herbs, garlic, olive oil, vinegar, and some various odds and ends blended together to form the most wonderful and intensely green marinade and sauce. My current favourite way to serve this fabulous south-of-the-equator specialty is in the form of Chimichurri Chicken.
Our chimichurri sauce serves double duty in Chimichurri Chicken. First, we take all of that intense herbal and garlic taste and infuse the chicken with it. It’s as easy as pouring about half of the sauce into a zipper top bag or container with the chicken, squishing it around, and letting it rest in the refrigerator for anywhere from 20 minutes to 2 hours.
After the Chimichurri Chicken is cooked, the reserved half of the chimichurri sauce is served alongside as the world’s best condiment. Drizzled over or used as a dip for the Chimichurri Chicken, there’s just nothing that can compare with the bright green springy goodness of this dish. And honestly, while everyone else may be fawning over corned beef, I’m going to have some chicken wearing green at my house instead for St. Patrick’s Day.
If you’re serving a flavourful, fresh, fabulous sauce, you want it to go on equally wonderful chicken, and I’m so happy to have discovered Shenandoah Valley Organic chicken at my local Aldi. Not only is it certified organic chicken for almost the same price as conventionally grown chicken at most retailers, but it’s easily the best commercially grown chicken I’ve ever eaten. I mean every single word I just said. I don’t know how they do it.
Maybe it’s the attention to detail and the the fact that the farmers in their cooperative own their own chickens rather than raising them for a big company. Maybe it’s that on their Farmer Focus brand bags, you can actually see exactly on which farm that particular chicken was raised. That they not only know on which farm every single chicken was raised, but they’re willing to tell the consumers tells me volumes about the care they use in raising these birds. That care must be part of the reason the chicken is so darned good.
I get my SVO Red Wheelbarrow Chicken at Aldi, but their fine products are also widely available at other retailers as the Blue Ridge Trail brand or Farmer Focus. You can visit their Store Locator to find retailers near you. Try them all, they’re worth it!
Do you want more fantastic recipes to make with SVO’s amazing chicken tenders? Try Oven Fried Homemade Chicken Nuggets and Boneless Buffalo Wings, Zesty Baked Chicken Tenders, Creamy Salsa Chicken Tenders, Cheddar Bacon Ranch Chicken Tenders, Honey Garlic Crunch Chicken Tenders, One Pot Lightened Up Chicken Parmesan, and Honey Sriracha Glazed Chicken Bites.
Cook’s Notes
- The easiest way to prepare your chimichurri -by far- is in a blender. Doing so prevents the need to be surgical in your removal of herb stems because they pack a great deal of flavour and will be obliterated to the same texture as everything else by the whirling blade. A food processor is a decent substitute. This has the added advantage of being able to chop the herbs IN the oil and vinegar and with the spices. I’m convinced this infuses the flavours more easily.
- If you don’t have a blender or food processor, you can most certainly prepare the chimichurri with a knife. Simply chop the ever-loving daylights out of your herbs before stirring in the oil, vinegar, spices, and salt.
- It is best not to marinate your chicken longer than 2 hours because there is vinegar in the chimichurri and that can start chemically cooking the chicken which might leave you with mealier chicken than you want at the end of the actual cooking process.
- I use either an actual grill or a grill pan to cook my Chimichurri Chicken. Either will do the job well. The added little bit of deliciousness the real-deal grill imparts is wonderful if you have one available. I’ve included instructions for using both in the recipe.
Use this to make Chimichurri Chicken
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Chimichurri Chicken
Ingredients
Chimichurri Sauce:
- 1 cup packed fresh parsley leaves and tender stems
- 1/2 cup packed fresh cilantro leaves and tender stems
- 1 green onion trimmed of most of the white part
- 2 to 3 cloves garlic peeled
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 3/4 teaspoon crushed red pepper flakes
For the Chimichurri Chicken:
- 2 pounds chicken tenders
- 1/2 of a batch of Chimichurri Sauce
To Serve:
- remaining half of the chimichurri sauce
Instructions
- Add all of the ingredients for the chimichurri sauce to a blender or food processor and blend until the herbs are finely chopped and it is evenly green. Pour half of the sauce into a re-sealable, gallon sized, zipper top bag. Add the chicken to the zipper top bag. Seal the bag, squeezing out as much air as possible and squish the bag around to evenly coat the chicken tenders with the chimichurri. Refrigerate for at least 20 minutes but up to 2 hours.
- Pour the remaining sauce into a jar, lid tightly, and leave at room temperature to allow the flavours to meld and marry.
To Cook the Chicken on a Grill Pan:
- Preheat a grill pan over medium high heat. Spritz with non-stick cooking spray. Use tongs to arrange the chicken tenders in a single layer on the grill pan, taking care not to crowd the pan. Divide the chicken into more than one batch if necessary. Grill the chicken for 5 minutes on the first side. Flip the chicken and cook for 3 to 5 minutes on the second side, or until the internal temperature reaches 165°F, depending on the thickness of your chicken tenders. Transfer to a plate and let rest for 3 minutes before serving with remaining chimichurri sauce on the side.
To Grill Chimichurri Chicken:
- Preheat a gas grill to medium high heat. Rub the grill with a paper towel soaked in neutral oil. Grill the chicken for 5 minutes on the first side. Flip the chicken and cook for 3 to 5 minutes on the second side, or until the internal temperature reaches 165°F, depending on the thickness of your chicken tenders. Transfer to a plate and let rest for 3 minutes before serving with remaining chimichurri sauce on the side.
Mary says
Your recipe sounds incredible and now I’m super excited to see if I can find this chicken in my area! Do you know if they ship? It sounds like this would be worth it.
Rebecca says
They are widely available at Costco if there aren’t Aldi locations near you. Here’s a store locator you can use to see where you can get SVO products in your area! And if that doesn’t work, YES!, you CAN order online! Here’s a link for that, too!
Mary says
That is awesome to hear. Thanks, Rebecca!
Meseidy Rivera says
I stinking love chimichri! And I am always looking for affordable organic chicken. I see a Costco visit in my future.
Rebecca says
I think you’ll love this chicken. It’s really so much better than the others I’ve tried.
Christi Johnstone says
I can’t wait to try this recipe, and try Shenandoah Valley Organic chicken. We were actually discussing at dinner last night that the chicken we’ve been buying lately has really been disappointing, to the point I find myself not making many chicken dishes. Thank you for the recommendation, putting it on my Costco list!
Rebecca says
I think so many producers have opted to try to grow the biggest chicken to yield the most meat at the cost of losing tenderness. SVO has consciously decided to go for the highest quality meat raised in the most humane way, and boy does the quality show!
Donna says
Oh my gracious! This chimichurri chicken looks amazing and is on the menu this week for sure. You know I have seen this chicken at my Costco, but I never really knew if I should pick it up. Thanks for the recommendation, I’ll grab it this week.
Rebecca says
I honestly think you’ll be so happy with it!
Rie says
Looking forward to making this and trying the chicken. I have an Aldi’s about 17-18 miles away. Maybe next weekend I’ll hit that area and all the stores near them. Thanks. I can almost smell the freshness of those herbs through the screen. (PS..I have the Cuban pulled pork cooling to pack in serving sizes for the freezer as I type. YUM!)
Rebecca says
Oooh! You’re cooking my food today! 😀 I just love the chimichurri this time of year. I think I must need the chlorophyll or something 😀 And you’re going to love this chicken. If you look at the store locator before you go, you can confirm that your nearby ALDI has the chicken!
Jennifer @ Show Me the Yummy says
Chimichurri is the BEST!!!!
Rebecca says
I agree! It screams Spring, doesn’t it?
Taylor http://www.foodfaithfitness.com Kiser says
We are chimichurri ADDICTS in this house, so you better believe this is going on the menu ASAP!
Rebecca says
You’re going to love this chicken!
Candace @ Cabot says
I make chicken at least three times a week, so new recipes are always welcome. This one looks outstanding – so fresh and full of flavor. I love the backstory too. #farmlove #cooplove
Rebecca says
Yes! And let me tell you something, this chicken is a revelation. I think we’ve become so used to chicken being flavourless and tough, but this is tender and full of flavour!
Brandi Crawford says
This looks amazing! I’m with you…I’m itching for spring, too!
Rebecca says
Thanks so much, Brandi!
Pretty says
Great to see you are using organic chicken! I love chimichurri sauce, it’s so good. Lovely photo’s too.
Rebecca says
Thank you, Pretty. Have you tried the Shenandoah Valley Organic Chicken?
Ali @ Home & Plate says
I love a chimichurri sauce on steak so imagine I would love it on chicken too. So much flavor when you make it from scratch. I will save this recipe for Taco Tuesday. It’s time for something special.
Rebecca says
I agree, Ali! And I think you’ll love this chicken!
Michelle Frank | Flipped-Out Food says
I am a big fan of chimichurri—ever since I first ate it with my (fabulous) steak in Argentina! Your bright green herbs remind me of the green that is currently hiding out beneath all the snow outside. YAY for Daylight Savings Time!
Rebecca says
And the green is hiding deeper beneath the snow today! Quick! Break out the chimichurri and some chicken! 😀
maria @ close to home says
I have only made chimichurri on fish before. I will have to try this recipe. Thanks for the inspiration.
Rebecca says
You’re so welcome, Maria! I hope you love it on chicken as much as we do!
Alyssa | EverydayMaven says
This is my kind of dinner – these flavors sound soooo good! Adding to our menu for next week – thanks 🙂
Rebecca says
Thank YOU! I hope you enjoy it as much as we do!
Sheila @ Life, Love, and Good Food says
Great tips! Chimichurri is a great spring-time accompaniment — love how you use it here.
Rebecca says
Thanks so much, Sheila. It really is delicious!
Kimberly @ The Daring Gourmet says
WOW, that looks absolutely mouthwatering – that’s what I want for dinner!!
Rachael @ Rachael's Foodie Life says
Yum! This sounds incredible!! I love chimmmichurri sauce but i never thought of using it as a marinade.
sue | theviewfromgreatisland says
First of all, I’m always looking for chicken that’s been humanely raised, and so I’ll definitely look for this at Costco. Secondly, CHIMICHURRI is the best sauce ever, I need to taste this dish asap.
Rebecca says
Thanks, Sue! It really is wonderful to find a readily available source for humanely-raised, organically fed chicken. Try the store locator to see if it is available at your Costco, and if it isn’t, you can fill out one of the request forms!
Liz @ The Lemon Bowl says
I love chimichurri on ANYTHING! This looks awesome!
Catalina @ Peas & Peonies says
Seems so healthy and I adore this! This chimichurri chicken is perfect!
Jessica | Novice Chef says
Look at that fresh chimichurri! Delicious!
Kim Beaulieu says
We love Chimichurri Chicken. This looks absolutely amazing. I wish I had a plate of it in front of me right now.
Brandy | Nutmeg Nanny says
I don’t get enough chimichurri in my diet, I think i’m going to need to change that!
[email protected] says
I LOVE chimichurri but haven’t made it at home yet. Thanks for the inspo!
Heather Brown says
This looks SO good!
Ronda says
Do you think this would freeze well. I’m making some frozen dinners for a friend and this looks perfect but didn’t know how the chimichurri sauce would freeze.
Rebecca says
Hi Ronda- I honestly am not quite sure how the sauce would freeze. I would be inclined to think the cooked chicken that had been marinated would freeze well. Perhaps you could accompany that with a fresh batch of chimichurri for garnish?
Karen says
I still can’t understand why you’re not one of the top food recipe bloggers. To me, your the best. I’ve been looking at blogs for about 4 or 5 years and never commented before. Your recipes are great.
Rebecca says
Thank you so much, Karen! That is just too sweet of you! <3