Chimichurri Chicken
User Reviews
4.9
Chimichurri Chicken
Description
Chimichurri Chicken combines fresh parsley and cilantro with garlic, lime juice, red wine vinegar, and olive oil to create a bright and herbaceous marinade with a slight spice from red pepper flakes and depth from oregano. The marinade finely chopped in a food processor coats the chicken thighs, which rest for 30 minutes to several hours to absorb flavor.
The chicken is cooked by pan-searing or grilling, methods that produce a caramelized exterior while keeping the interior moist. The reserved sauce serves as a fresh drizzle, enhancing the dish’s vibrancy.
This preparation fits well for dinner or gatherings, pairing well with sides like grilled vegetables or rice. The robust chimichurri sauce balances the richer chicken thighs with acidity and herbs.
Marinating longer than 8 hours is not recommended to avoid mushy texture. While boneless skinless thighs are specified, chicken breasts or drumsticks can be used with adjusted cooking times. No additional oil is needed in the pan because the olive oil in the marinade provides sufficient fat for cooking.
Ingredients
- 1 cup parsley fresh
- 1 cup cilantro fresh
- ¾ cup olive oil
- 4 garlic roughly chopped, cloves
- 3 tablespoons lime juice (about 1 ½ limes)
- 2 ½ tablespoons red wine vinegar
- 2 teaspoons kosher salt plus more to taste
- 2 teaspoons oregano dried
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper plus more to taste, freshly ground
- 2 pounds chicken thigh about 6-7 pieces, boneless, skinless
Instructions
- Add the parsley, cilantro, olive oil, garlic, lime juice, red wine vinegar, salt, oregano, red pepper flakes, and black pepper to a food processor. Pulse until all the ingredients are finely chopped. Taste and season with more salt if needed.
- Reserve ¼ cup of chimichurri sauce and set aside in the fridge to use for serving.
- Combine the chicken thighs and the remaining chimichurri sauce in a large bowl. Toss to evenly coat. Cover and refrigerate for 30 minutes, up to 8 hours. 2 hours is ideal.
- 15 minutes before you are ready to cook the chicken, take it out of the fridge and the reserved chimichurri sauce. Let it sit on the counter to come to room temperature.
- To cook in a skillet: Preheat a large skillet over medium-high heat. Shake off any excess marinade, and add the chicken thighs to the hot skillet. Cook for about 5-7 minutes per side until the internal temperature reaches 165℉.
- To grill: Preheat the grill over medium-high heat. Shake off any excess marinade, and add the chicken thighs to the hot grates. Cover and grill for 5-7 minutes per side until the internal temperature reaches 165˚F.
- Serve with the reserved chimichurri sauce.
Notes
- Do not add extra oil when cooking since the marinade contains olive oil.
- Marinate chicken between 30 minutes and 8 hours; longer marinating may adversely affect texture.
- Chicken breasts or drumsticks can substitute thighs; adjust cooking time and check doneness with a meat thermometer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 921mg | 38% |
| Potassium | 472mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1124IU | 22% |
| Vitamin C | 17mg | 19% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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