Chimichurri Marinade

Author: Canadian Living

Marinades are acid-oil blends that not only flavour but also tenderize.

  • Portion size 150 servings
  • Credits : Canadian Living Magazine: June 2006


  • 1/4 cup minced fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced onion
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeded and minced
  • 1/2 teaspoon salt


Combine parsley, olive oil, vinegar, water, onion, garlic, jalapeño and salt.

For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), add to marinade; cover and refrigerate salmon for 30 minutes, chicken and pork for 4 hours. (Make-ahead: Refrigerate chicken and pork for up to 24 hours.)
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Chimichurri Marinade