Chicken breast fillets cut into pieces, marinated, grilled until golden brown. The Chimichurri Marinade comes from Argentina.

Ingredients:

4 pieces of chicken breast fillets 1 pc of lemon For the chimichurri marinade: 3 tbsp olive oil 3 tablespoons red wine vinegar 1 tbsp oregano leaves 1/2 tsp sea salt 1/4 tsp cayenne pepper 1/4 tsp pepper/td>1 small handful of cilantro 1 small handful of parsley 2 pieces garlic cloves

Procedure:

1. Prepare the Marinade; put the peeled, coarsely chopped garlic cloves in a mortar, sprinkle with salt, crush and grind into a paste, add herbs, cayenne pepper, ground paprika, olive oil, mix everything together and finally add the wine vinegar
2. Cut each chicken cutlet into about six pieces, put them in a bowl, pour the chimichurri marinade over them, coat all the pieces of meat in it and put them in the fridge, covered, for one to three hours
4. Half an hour before grilling, remove the meat from the fridge, skewer three to four pieces at a time and grill for about 12 minutes, turning and brushing with the remaining marinade until golden brown
5.