Chimichurri Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
446 kcal
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Course
Main Course
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Cuisine
Argentinian
Chimichurri Chicken Recipe
Description
The chimichurri sauce consists of finely chopped flat-leaf parsley, minced garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and red pepper flakes. This mixture is refrigerated to allow flavors to meld before combining with chicken thighs, which are salted and marinated for as little as 15 minutes or overnight for more depth.
Cooking options include grilling over medium-high heat or sautéing in olive oil, both methods cooking the chicken through while developing a slightly crisp exterior. The remaining chimichurri sauce is spooned over the cooked chicken before serving for fresh, bright herbal notes.
Allowing marinated chicken to come to room temperature before cooking promotes even cooking and juiciness. The dish pairs well with simple sides, allowing the chimichurri’s vibrant flavors to stand out.
Ingredients
For the Chicken
- 2 lbs chicken thighs about 8 pieces, boneless and skinless
- 1/2 tsp salt fine sea salt
For the Chimichurri Sauce
- 1 cup flat-leaf parsley finely chopped from 1 bunch
- 4 garlic finely minced, cloves
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp oregano or 1 Tbsp fresh oregano, dried
- 1/2 tsp salt fine sea salt
- 1/4 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes crushed
Instructions
- Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
- Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*
- To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
- To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
- To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.
Notes
- Bring marinated chicken to room temperature about 15 minutes before grilling to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbs | 2g | |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 512mg | 21% |
| Potassium | 381mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 989IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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