Chimichurri Rojo (Red) with Chicken

Chimichurri seems to be quite the darling of the food magazines and blogging set this season. As a marinade or a sauce, it's a wonderful thing. The most common one is green, made with lots of parsley or cilantro. It's really such a versatile sauce, easy to make, and will last a long time in the fridge. There are as many versions of this sauce as there are food writers and chefs, and just about all are good. But no one hardly ever talks about the red sauce.

Well, you know me. I'm a bit off the norm. I like the green version, but I LOVE the red  sauce more --Chimichurri Rojo.  Spicy and a little sweet and herby, the sauce also keeps well in the fridge and is one of my favorite marinades for plain old boneless, skinless chicken breasts. After a good soak in the sauce, and grilling, you'll have the tenderest, tastiest chicken around. Keep it around to splash on whatever you feel like eating in this heat ---shrimp, steak, or even grilled vegetables.

Chicken Marinated in Chimichurri Rojo (red) 

Chimichurri Rojo (Red) with Chicken

Mildly spiced, up the cayenne for a more authentic  flavor

 2 lb. Boneless, skinless chicken breast, flattened to 1/2" thick

1/3 cup sherry or red wine vinegar vinegar

1/2 cup extra virgin olive oil

2 Tablespoons tomato paste

1/2 teaspoon cayenne pepper

1 teaspoon smoked paprika (pimenton)

1/2 tsp ground cumin

3 garlic cloves, minced

2 scallions, trimmed in 1" pieces

2T sugar or equivalent Stevia

1/2 teaspoon sea salt

1/2 cup finely chopped  Italian flat leaf parsley or cilantro

Puree all ingredients up to parsley in a blender or mini processor until smooth.  Add the parsley or cilantro and just pulse the machine, leaving the herbs fairly chunky.

Pour half of the chimichurri sauce over the chicken, in either a zip top bag, or covered container, and chill for at least 1 hour and up to 12 hours. Refrigerate the rest of the sauce in a separate container.

Preheat your grill or frying pan to medium high, and grill or pan grill the chicken for 5 to 7 minutes per side to desired doneness. You can also bake the breasts right in the marinade. Serve the additional reserved chimichurri on the side as desired.