Chimichurri Marinade For Chicken And Pork
Chimichurri Marinade for Chicken and Pork is zesty and slightly spicy.
I’ve always enjoyed making up marinades and this one ticks a lot of boxes for me. The Chimichurri does have chili’s in the blend but it is not so powerful that it is only for the spicy food lovers. The lime and coriander [cilantro] add an aromatic balance to the spiciness, meaning that although Chimichurri is essentially a chili sauce it is very much on the mild side.
This makes it perfect as a background flavour as you can add other flavours to it which will enhance the marinade, and so long as you do not overpower the core flavour it will result in a nice balanced marinade which in this instance is perfect for white meat.
Chimichurri on it’s own is a little too much for white meat, but is perfect as the main flavour in a beef stir-fry, and can be used for main meals as well as nibbles.
With this marinade I went for sweet supporting flavours, the apple juice dilutes the Chimichurri slightly which allows you to fill out the sauce with the rest of the supporting cast. Plum sauce offers sweetness and stickiness, and the tomato concentrate thickens the marinade a little but also offers a nice base to build from.
This Chimichurri Marinade for Chicken and Pork recipe is not overly powerful in any one direction which makes it the perfect marinade for chicken or pork. You can spice it up with some hot sauce if you prefer, or you could make it more aromatic with the addition of a little lime juice and maybe some Chinese 5 spice.
Make up a batch of Chimichurri Marinade for chicken wings next time you have friends around for a drinks party; we’ve even served them at a brunch buffet with Sweet Potato Frittata. They are a crowd pleaser, so make sure you prepare plenty!
Chimichurri Marinade
Equipment
- 1 Measuring Jug or similar for blending
- 1 Large bowl for mixing
- 1 Set of measuring spoons
Ingredients
- 3 tbsp Apple Juice
- 1 tbsp Plum Sauce
- 1 tsp Chimichurri Paste
- 1 tsp Tomato Concentrate
- 1 tsp Quality Dark Rum
- ¼ tsp Liquid Smoke
- ⅛ tsp Salt or to taste
- ⅛ tsp Maple Syrup
- 1 splash Tabasco Sauce
- 2 pinch Ground Black Pepper or to taste
- 3 drops Angostura Bitters
Instructions
- This recipe is configured for 500g [17 1/2 ounces]of chicken drummies. Make a larger marinade for a greater product weight eg. double the recipe for pork ribs or chicken legs.
- Mix all ingredients in measuring jug
- Place meat to be marinated into large bowl, then cover with marinade, give it a shake or stir if necessary to ensure full coverage. Cover with clingfilm and set aside in the fridge for a minimum of one hour. The longer it is left the more the flavours will infuse into the meat.
- Allow the marinated meat to come to room temperature before baking in the oven. Baking times and temperatures will vary depending on the meat to be cooked, but for 500g of chicken drummies 30 minutes at 200C is perfect. Check the meat at least three times during cooking, brushing with juices or turning over as required.
- Allow to cool slightly before serving
