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Add vegetables to a hot skillet and grill for 2-4 minutes until charred and tender. Place the cubed chicken in a non-reactive container and add a few spoonfuls of chimichurri sauce and toss to coat. Coat vegetables with 1 Tbsp vegetable oil and salt and pepper. Pat the chicken dry and season liberally with salt, pepper, paprika, and cayenne rubbing under the skin and all over the chicken. Drizzle the vegetables lightly with olive oil. Cut one pack of chicken tenderloins or chicken breasts into bite sized pieces; Marinate chicken in 1/2 of chimichurri overnight or at least 2 hours, reserving other half for serving. Share Tweet Share Pin itAdd vinegar and olive oil. Skewer the chicken onto wooden or metal skewer sticks and grill on medium high heat for … Cover and refrigerate chicken up to overnight or allow chicken marinate at room temperature for 1 hour. Serve chicken and vegetables with a side of chimichurri sauce and warm whole-grain pita bread, or steamed jasmine rice. https://www.inspiredtaste.net/26046/chimichurri-chicken-thighs-recipe Cover and refrigerate reserved sauce. www.getjoyfull.com/chimichurri-with-grilled-chicken-veggies They have really expanded upon their produce section, which is why we knew a chimichurri sauce had to happen after we spotted their fresh herbs and summer green beans. https://sweetcsdesigns.com/easy-chimichurri-chicken-pasta-recipe https://www.laylita.com/recipes/chimichurri-roasted-chicken https://www.lecremedelacrumb.com/argentinian-chimichurri-chicken-recipe Argentine Roast Chicken With Vegetables And Chimichurri Sauce Chicken pieces should be cooked to 74 degrees Celsius (165°F). Heat a grill over medium heat until hot. https://www.foodnetwork.com/recipes/robert-irvine/chimichurri-chicken 3 Grill the chicken over indirect heat for 40 to 50 minutes until a meat thermometer registers 160 degrees F. Remove from grill and cover for 5 minutes before serving.

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