The key to a great barbecue is to seal in the flavour!
You need to master the art of the marinade. Barbecue season is upon us once again. The supermarket aisles are laden with all the essentials. Marinades are great for tenderising and adding moisture to meat whilst also livening up a potentially dull piece of meat such as the chicken breast.
I'm starting with our absolute favourite. The famous Argentinian Chimichurri sauce. You could literally put this sauce on anything and it'll taste delicious. It's traditionally served with grilled steak, and is an essential part of the Argentenian parilla, but it also works great with chicken, fish, grilled vegetables or even as a salad dressing.
1/2 a red onion
3-4 garlic cloves minced or finely sliced (this is to your own taste)
2 cups of parsley (finely chopped)
1/2 cup coriander (finely chopped)
1/2 cup fresh oregano (finely chopped) (2 teaspoons dried is ok too)
1/4 cup red wine vinegar
3/4-1cup olive oil
salt and red pepper flakes to taste
Mix onion and garlic in a food processor, by hand or in a pestle and mortar.
Add all the finely chopped herbs, red wine vinegar and mix. You don't want this to turn into a puree! Add olive oil, salt and red chill flakes. Taste and season accordingly.
Reserve 1/2 the sauce and add your meat to the remaining marinade, cover and chill for at least an hour, 3 would be great. Place on hot barbecue, once meat is cooked to your liking, drizzle meat with the remainder of the sauce.