Boy, oh boy do we love chimichurri in our household. It’s SUCH an easy recipe that even the most basic cooks seem like pros. We decided to switch it up a little bit and use Mazola Corn Oil® in our chimichurri recipe as a bit of a better-for-you swap! Plus, Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out.
A clinical study showed Mazola Corn Oil® reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Lighter swaps = delicious.
‘Tis the season to eat a little bit lighter (okay, that season is always), so we didn’t just swap out Mazola Corn Oil for the olive oil. We usually use steak with chimichurri, which is delicious, but red meat is typically a little less heart healthy than chicken breast.
So we also swapped out the red meat for the chicken breast. I also swapped out my homemade marinade in the place of a pre-made marinade. See the recipe below.
We love great, all-purpose cooking oils and really love that Mazola Corn Oil is a smart heart-healthy* choice for our (and your) family. *See Mazola.com for more information on the relationship between corn oil and heart health. Sometimes “healthy” food gets a bad rep for being bland or not flavorful, but that’s totally NOT the case here – this chimichurri is FULL of flavor and makes the chicken breast oh so delicious. See Mazola.com for more information on the relationship between corn oil and heart health.
Let’s talk smoking points.
Okay, so many home cooks might not be aware of this, but cooking oils have a smoke point – hence why your fire alarm might go off when things get too toasty in the kitchen. Once the smoke point is exceeded, it can negatively affect the food’s flavor and nutritional value. Luckily, Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out.
But, that’s not going to be a problem with this delightful chimichurri marinade! It’s so delicious, super easy to make and will be the perfect end of summer grilled dinner.
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Chimichurri Marinated Chicken Breast
Ingredients
- 3 chicken breasts
- 1/2 cup fresh parsley
- 3 Tablespoons red wine vinegar
- 1 Tablespoon dried oregano
- 2 teaspoons crushed red pepper flakes
- 4 garlic cloves
- 1/2 cup Mazola Corn Oil
- salt and pepper to taste
Instructions
- Add parsley, oregano, red pepper flakes, red wine vinegar, and garlic to a mini chopper and pulse until combined. Add a bit of salt and pepper, about a teaspoon or so each.
- Using a rubber spatula, scrape the parsley mixture into a glass bowl. Then, drizzle Mazola Corn Oil over parsley mixture and combine with rubber spatula.
- Scoop about 1/2 cup of prepared chimichurri and set aside. Place chicken breast in chimichurri and mix around until totally combined and covered. Then cover glass bowl with plastic wrap and place in the fridge for at least 30 minutes.
- While chicken is marinating, prepare your grill. After 30-60 minutes total, remove chicken from marinade and toss on prepared grill.
- Grill for 15-20 minutes, flipping just once, or until chicken is at 165 degrees F. Once finished, let rest for 5 or so minutes before eating. Then, spoon reserved chimichurri on cooked chicken breasts.
- Slice and enjoy with a grain like rice!
*See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
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