Chimichurri Chicken Strips

Chimichurri Chicken Strips Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating. 1 1/2 lbs boneless skinless chicken breasts, cut in strips 1 cup minced parsley (about 1/2 "bunch") 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup red wine vinegar 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon coarse grind black pepper 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano 1/4 teaspoon cayenne pepper

2-3 servings 4 hours 30 minutes 4 hrs 15 mins prep

Combine all ingredients in a plastic zipper bag. Marinate chicken strips for at least 4 hours. Remove chicken from marinade; discard remaining marinade. Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.