10-minute meal challenge: Chimichurri Chicken

This year, I have decided to take the 10-minute rug hooking challenge to my meal preparation.  I am tired of my old recipes and want to try out new ones.  The problem is time, which is very short in the evenings around here.  So I am going to challenge myself to preparing one meal a week that is new to me and only takes 10 minutes or less preparation time (cooking time is additional).  I am starting tonight with a marinade I'm using on chicken breasts.  It is an Argentian marinade made with flavors that are a mixture of popular Spanish and Italian ingredients.

Chimichurri Chicken


1/2 c white wine vinegar

3 TB olive oil

2 fresh jalapeno chiles, seeded

2 garlic cloves

1 tsp paprika

1 tsp course salt

4 bay leaves

1 TB chopped fresh cilantro

1 TB chopped fresh parsley

2 tsp chopped fresh oregano

4 skinless and boneless chicken breasts


1. Score chicken breasts deeply with a sharp knife.  Put breasts in a large plastic bag.

2. Pull all the rest of the ingredients except all the fresh herbs, in a blender and process until smooth and combined.  Stir in fresh herbs.

3. Pour the marinade over the chicken breasts in the bag.  Seal and turn to coat.

4. Let marinade in the refrigerator, turning occasionally, for up to six hours before grilling.

5. Grill chicken breasts until done.  Serve with rice pilaf and vegetable.

Taste Score

The family score on this recipe was 3 out of 5, with 5 being "this belongs in my recipe book" and 1 being "toss the leftovers in the trash".  It was better than your average chicken dish, but was too sour for our taste.  There was a slight heat, although nothing like I expected.  Alexander ate it without whimper, so that tells you that the level of heat was pretty low.  He wasn't keen on it though, personally giving it a 2 and a half star.  If I make this again, I would increase the salt to 1 1/2 tsp to offset the sourness.