Char grilled Chicken Breast with Chimichurri Salsa and Turmeric New Potatoes with Dill

Photo of Chimichurri Chicken by Mario

Hi everyone!

Today we have another quick and delicious meal idea for you. This dish consist of char grilled chicken breast and new potatoes cooked in turmeric, but there’s more to it…the star of the show that adds attitude and brings the dish together is Chimichurri – a fantastic salsa made from herbs and spices.

In this recipe we’ve used turmeric, which is famous for it’s anti-inflammatory and antioxidant properties, as well as smoked paprika, a good source of Vitamin.

Bit of history now 🙂 Although chimichurri recipe originated in South America, its name actually comes form the Basque word tximitxurri (you have to admit – there is a specific resemblance between those two words). Tximitxurri loosely means ‘a mixture of several things in no particular order’, which would explain the number and variety of ingredients. The connection between those words is supported by the fact that Basques have settled in Argentina and Uruguay in 19th century (by the way, Basque is an autonomous community in northern Spain).

In homage of the Basques contributing to the birth of Chimichurri, we’ve added our own little Mediterranean twist to the recipe – Spanish smoked paprika. So let’s get cracking!


Char grilled Chicken Breast with Chimichurri Salsa and Turmeric New Potatoes with Dill

Prep time: 15 minutes

Cook time: approx. 35 minutes

Total time: 50 minutes

Serves 2

Recipe by Mario


  • 8 new potatoes, washed and cut in half
  • 2 tsp turmeric
  • Small bunch of dill, finely chopped
  • 2 chicken breasts
  • Sea salt
  • Freshly cracked black pepper

For Chimichurri

  • 2 cloves of garlic, crushed
  • 1 green or red  chilli, thinly sliced
  • 1 shallot, finely diced
  • 1 small bunch of coriander, chopped
  • 1 small bunch of mint, chopped
  • 4 tbsp white wine vinegar
  • 1 tsp dried oregano
  • 8 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Spanish smoked paprika


  1. Put potatoes into a large pan, add turmeric and a generous pinch of salt, then pour in enough water to cover the potatoes.
  2. Bring it to boil, then reduce the heat and simmer potatoes for 20 – 30 minutes, until cooked (cooking time may vary depending on the size of the potatoes; you check them with a cocktail stick – they’re ready when it comes through easily).
  3. Drain the potatoes and follow serving instructions.
  4. Get a griddle pan and heat it up on a medium heat. Grill chicken breast on both sides for 3 – 4 minutes to get the char grill marks, then transfer them on to a small baking tray lined with baking parchment and drizzled with olive oil.
  5. Cook chicken breast in pre-heated oven, 180 degrees Celsius, for 10 – 15 minutes.
  6. In the meantime, get a small bowl and put all of the chimichurri ingredients in (garlic, chilli, shallot, coriander, mint, vinegar, oregano, olive oil, lemon juice and smoked paprika), season with salt and pepper, and stir it all together.

To serve

  1. Grab a couple of plates.
  2. Place half of new potatoes on each one and garnish with dill.
  3. Put chicken breasts next to potatoes, drizzle with chimichurri and enjoy.


Photo of Chimichurri Chicken by Mario
  • Make sure new potatoes are the same size, that way they will all cook at the same time.
  • Chimichurri is a great accompaniment for any kind of grilled or roasted meat, it adds flavour and freshness to the dish.

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