For the chicken
- 2 packages of chicken tenderloins
- 1/4 cup of olive oil
- salt and pepper to taste
- 1 teaspoon of oregano
- 1 teaspoon of Adobo
- 1 teaspoon of honey
- a little minced garlic
Combine all the marinade ingredients in a plastic bag and add to chicken. Marinade for 1 to 2 hours. Before grilling, make sure they come down to room temperature...you do not want the chicken to boil!
This is THE sauce for us. No A1, barbecue, nothing compares a good piece of meat dipped in chimichurri back in Uruguay. If you go to Uruguay or Argentina and eat meat (asado, definitely you WILL be offered this) your asado will be accompanied by this sauce. It is different though because it is "stinky," and not everybody would like it. It varies in the amount of vinegar it has. My dad and I would dip crunchy baguette bread in this and eat it...YUMMY.
WARNING: this is NOT a good food for a hot date, definitely not a make out entree!
This is MY version of chimichurri. There are some ingredients that are not that traditional, but are more common in an Italian pesto.
1 ½ cups parsley
1 cup basil
½ TBSP of oregano
Salt and pepper to taste
2 cloves of garlic
1 TBSP parmesan cheese
Pinch of nutmeg
1 tsp of adobo, but its personal
¼ cup of white vinegar
1/2 + cup of olive oil
¼ cup warm water
First, put in the food processor all of the ingredients except the olive oil, water and vinegar. Make sure the garlic is fresh. Do not use the pre-minced stuff. Pulse. Then add the vinegar and slowly add the olive oil, until it becomes a paste. Add most of the warm water, but make sure you taste it. If it is too strong for you, add more water. If it needs more strength, add more vinegar.
We put the chicken in the kebab stick:
We then grilled it and enjoyed it very much. It is a great meal for summer evenings!