I like it when my food has a lot of bright flavors. To me that means lots of herbs, citrus, and spice. For some reason when thinking about what would be the perfect dinner for such a lovely break in the oppressive summer heat, my mind went to chimichurri sauce. I've never made a chimichurri sauce, so I stole a few minutes from work to look it up, and confirmed my suspicion that I would love it. What's not to love, really? A zesty sauce over some lemon-marinated grilled chicken along with some sweet corn sounded like just the ticket.
After a quick bike ride home, a stop in the store, and some short prep time (involving a kitchen appliance, always a plus), I was ready to grill. And not a moment too soon, because after I put my chicken and corn on the grill, with a dollop of chimichurri sauce on top, neighbor after neighbor started pouring onto the roof. Blinking into the setting sun, we all caught up on neighborhood news, life updates, and of course, grill recipes. Once again, ah summer.
Grilled Chicken with Chimichurri Sauce
Marinate chicken for 15-30 minutes in 1 part olive oil, 1 part lemon juice and a tsp or two of garlic powder
1 bunch cilantro
1 bunch flat leaf parsley
3 tbsp capers
zest and juice of 1 lime
2 cloves garlic
1 tbsp horseradish
1 tbsp red wine vinegar
1 cup olive oil
salt to taste
Blend all ingredients together in a food processor. I also added extra horseradish because I like it spicy. I made a lot to use some leftovers and freeze the rest.