Bring on the spice! Just imagine, the taste of Argentina in your own backyard this tailgate season. We’re at the H-E-B Montrose Market working with one of the most buzzable spices right now…Chimichurri.
Cooking Connection shared a flavorful Chimichurri rub that we used in the making of our Grilled Chimichurri Chicken with a freshly tossed cucumber melon salsa [below]. Sweet, spicy and very refreshing!
The Chimichurri spice is currently enjoying a bit of a renaissance. Many restaurants are looking to expand on agreeable sauce options for meat. 🙂
Follow along with CC Manager Adrian Perez as he preps our free range chicken using an unfiltered olive oil and generous amounts of the Adam’s Reserve Chimi Rub. This chicken works just as well in a skillet or the oven as it does on the grill. About six to eight minutes on each side.
Chef’s full instructions include the fixings for a Parmesan Dill Potato Salad as a companion piece for our chicken…a ‘no mayo’ potato salad I might add that the kiddos are sure to gobble up!