Now that you know how to make Chimichurri, how about a recipe to pair with it?  Readers of my last post know that the perfect pair for Chimichurri is Asado!

Full disclosure – this is not a traditional Asado.  Traditional Asado includes eclectic meats like morcillas (blood sausage), chinchulines (Pig intestines), and mollejas (thymus, pancreas).  However, more common meats such as flank steak, pork chops, and chicken thighs work wonderfully when simply flavored over the grill.  And, of course, don’t forget your side of Chimichurri!

Because I didn’t want to marinate the meat, but still wanted to give it some sweetness, I used pineapple.  And because my friends wanted to watch their health, I used chicken breast instead of chicken thighs.  It’s a tradeoff, since the extra fat of dark meat would have made the flavors a little richer.  Aside from the pineapple, I used a bit of salt and pepper and a dash of chili powder to give the skewers a little kick.

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