Recipe created by our partner Coco Kelly.
What You'll Need
½ c. flat leaf parsley
¼ c. cilantro
2 tbsp fresh oregano
2 garlic cloves
2 tbsp white wine vinegar (can also use red wine vinegar!)
½ cup extra virgin olive oil
¼ cup avocado oil
The chimichurri is the most time consuming part of this recipe, and prep time can be shortened if you choose to use a food processor instead of chopping by hand. But the flavor can change a bit by doing it that way. I prefer to keep the flavors pure and go by hand.
Finely chop the parsley, cilantro, oregano, shallot and garlic cloves, and place in a bowl.
Add the white wine vinegar, olive oil and avocado oil, and thoroughly mix.
Next, brush a bit of the mixture onto the chicken pieces and let sit for at least an hour in the refrigerator.
When you're ready, grill up according to your liking! I love a good char on the chicken myself.
Serve the remaining chimichurri on the side to top the chicken with.
For the tomato salad, slice up some heirloom tomato, dice up some cucumber, and top with burrata.
Drizzle a bit of olive oil, sea salt, and chimichurri on top. Enjoy!