Amasi Marinated Braai’d/Grilled Chicken Breasts & Chimmichurri

Serves 8


    • 1/2 cup fresh basil 
    • 1/2 cup fresh parsley chopped, fresh
    •  1 teaspoon dried oregano
    • 1 small shallot peeled
    • 2 cloves garlic peeled
    • 2 red chillies, deseeded
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon red wine vinegar
    • ½ Cup olive oil
    • 1 teaspoon sea salt
    • ¼ teaspoon fresh ground pepper
    • 1 kg Sovereign boneless skinless chicken breast fillets
    • 500 ml Amasi


  1. In a food processor, combine the basil, parsley, oregano, shallot, garlic, and chilli.
  2. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until a well combined salsa like consistency.
  3. Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri and 500ml Amasi. Marinate for 20 minutes to 24 hours in the refrigerator.
  4. Take the chicken out of the fridge to come to room temp while heating the grill or braai. Cook the chicken about 6 to 8 minutes per side, or until juices run clear. 
  5. Serve with extra chimichurri on the side.