From Oregon to North Carolina
When it comes to summer dinners, there are two things things you can’t go wrong with: grilling and dishes that incorporate the best bounty of the season. With so many fresh options this time of year, I get way more motivated to try some new things in the kitchen! This one has been in our rotation for the last month or so: Grilled chicken chimichurri and a fresh heirloom tomato topped with diced cucumber and burrata.
Ohhhh, how this tastes like summer! Surprisingly, I don’t post a lot of meat-based recipes on here but I will say this: we are definitely a family of meat eaters. And one of our goals for this year was to find ways to enjoy meat while also supporting responsible farming and humane animal treatment practices. Enter a company we discovered through a friend called Grass Roots Farmer’s Cooperative.
You may find it interesting that out of all their meat products, I chose to feature chicken – but there’s a good reason for that. If you know anything about mass raised and produced chicken it’s that it’s one of the most inhumane and unhealthy meats. And that’s part of the reason why most chicken is pretty bland and, frankly, not that good for you.
What does fresh chicken taste like?
So while you should absolutely experience some of the amazing cuts that Grass Roots offers, throw in some chicken to your order too and see what I’m talking about! Now, let’s get on with the recipe, shall we?
The chimichurri is the most time consuming part of this recipe, and prep time can be shortened if you choose to use a food processor instead of chopping by hand. But, be warned! The flavor can change a bit by doing it that way! I prefer to keep the flavors pure and go by hand.
Lukas Klima – Czech Republic
Finely chop the parsley, cilantro, oregano, shallot and garlic cloves, and place in a bowl. Add the white wine vinegar, olive oil and avocado oil, and thoroughly mix. Next, brush a bit of the mixture onto the chicken pieces and let sit for at least an hour in the refrigerator. When you’re ready, just grill those babies up according to your liking! I love a good char on the chicken myself. Serve the remaining chimichurri on the side to top the chicken with!
Finely chop the parsley, cilantro, oregano, shallot and garlic cloves, and place in a bowl. Add the white wine vinegar, olive oil and avocado oil, and thoroughly mix.
When you’re ready, just grill those babies up according to your liking! I love a good char on the chicken myself. Serve the remaining chimichurri on the side to top the chicken with!
Also, the first time I made this, I didn’t have fresh oregano on hand, and used dried oregano instead. It was a slightly different flavor, but just as good.
| Employee | Salary | |
| Jane | $1 | Because that’s all Steve Job’ needed for a salary. |
| John | $100K | For all the blogging he does. |
| Jane | $100M | Pictures are worth a thousand words, right? So Tom x 1,000. |
| Jane | $100B | With hair like that?! Enough said… |
Finely chop the parsley, cilantro, oregano, shallot and garlic cloves, and place in a bowl. Add the white wine vinegar, olive oil and avocado oil, and thoroughly mix. Next, brush a bit of the mixture onto the chicken pieces and let sit for at least an hour in the refrigerator. When you’re ready, just grill those babies up according to your liking! I love a good char on the chicken myself. Serve the remaining chimichurri on the side to top the chicken with!
