Comments on: Chimichurri

By: Michele

Michele — Thu, 16 Jul 2009 20:50:43 +0000

Andrea,
Thanks so much for your quick reply. I’m thinking of using olive oil and chimichurri to bake the chicken in individual tinfoil packets in the oven. Later, I’ll use more sauce on top and on some nice French Bread. I’ll let you know how it turns out and will come back after I’ve tried a roll-up type of scenario.

By: Andrea

Andrea — Thu, 16 Jul 2009 17:59:53 +0000

Hi Michele. Yes, you can use chimichurri with meats that haven’t been grilled. It would work well with baked chicken or a rolatini, as you suggested.

By: Michele

Michele — Thu, 16 Jul 2009 17:48:22 +0000

Hi! I love chimichurri sauce, but only had it in Argentinian restuarants up until yesterday, when I saw it in the new Fairway market. It’s a fresh-made, on-site sauce that was in the refrigerated section.

My question is, there does not seem to be any non-grilling applications posted on any site. I don’t have the ability to grill in my apartment, so I was trying to think of some alternatives that wouldn not make the chicken dry.

My ideas were a rollatine-type application, or a tinfoil-bake (like fish fillet) type of deal. Anyone have any suggestions? Much appreciated.

By: Lillian Ward

Lillian Ward — Mon, 25 May 2009 19:44:16 +0000

Can anybody tell me where I can buy chimichurri, Many Thanks

By: Andrea

Andrea — Wed, 25 Feb 2009 18:21:58 +0000

Hi TexasLadyI. The parsley and cilantro make up the bulk of the ingredients for this recipe and both are broad leaf herbs, so it will take a lot of something else to make up the difference. That being said, you can go for an all-oregano concoction or perhaps use with basil. Another option would be a spinach arugula pesto.

By: texasladyI

texasladyI — Wed, 25 Feb 2009 17:40:15 +0000

I don’t like parsley or cilantro. Suggestions for other herbs as replacements for the chimichurri sauce?

By: Camilo

Camilo — Wed, 03 Dec 2008 03:52:38 +0000

The chimi is so good that you can just spread it over French bread and it is delicious!

By: Jennifer

Jennifer — Wed, 26 Nov 2008 02:27:26 +0000

Yumm! I’m actually 1/2 Colombian, but we learned to make it from some Argentinian friends. Odd as it sounds (and looks!) somehow we started putting it on the turkey at Thanksgiving and got rave reviews. It just doesn’t seem like Thanksgiving w/o Chimichurri Turkey anymore!

By: Peter

Peter — Mon, 10 Nov 2008 18:22:19 +0000

This past summer I finally got into/enjoyed Chimichurri sauce. I’m digging your grill marks…every man’s dream!

By: Linda

Linda — Fri, 31 Oct 2008 18:07:34 +0000

This sound just great, will try it myself. Thanks, Linda Lanning