Chimichurri Chicken

Years ago my friend shared her mom’s recipe for chimichurri. I was obsessed with this Argentine sauce. You can put it on any meat. Even better on grilled meat in the summertime. Since I don’t have a grill, I had to find a way to make this at home. I chose chicken thighs to enjoy this with.

Chimichurri Chicken-4

I was so happy with how it turned out. The skin being really crispy is the key! If you want to make it healthier by removing the skin, that works too. I’ve done it both ways, and it is just as delicious. The secret IS in the sauce — the flavorful chimichurri sauce! It is so simple to make and can be used as I do it here OR is equally delicious over a steak, on a hamburger, topping a pork chop — you see where I am going with this, right? So go make it for dinner tonight! Enjoy!!

Chimichurri Chicken-2

Chimichurri Chicken

Ingredients:

For Chimichurri Sauce
2 cups fresh parsley and/or cilantro, firmly packed
¼ cup fresh oregano leaves (optional)
3-6 cloves of garlic
2 tablespoons chopped onion
½ cup olive oil
2 tablespoons red wine vinegar (optional)
1 tablespoon lime juice
Kosher salt and red pepper flakes to taste

For chicken
8 chicken thighs, skin on
Salt to taste
Olive oil or cooking spray 

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Directions:

Preheat oven to 350º.

For Chimichurri Sauce:
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. 

Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the food processor gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. 

For Chicken:
Place foil on a half sheet pan and spray with cooking spray, or grease with olive oil and bake chicken in 350º oven for about 30-40 until done and skin is crisp. 

Serve chicken topped generously with chimichurri.

Chimichurri Chicken-1

Chimichurri Chicken
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For Chimichurri Sauce
  1. 2 cups fresh parsley and/or cilantro, firmly packed
  2. ¼ cup fresh oregano leaves (optional)
  3. 3-6 cloves of garlic
  4. 2 tablespoons chopped onion
  5. ½ cup olive oil
  6. 2 tablespoons red wine vinegar (optional)
  7. 1 tablespoon lime juice
  8. Kosher salt and red pepper flakes to taste
For chicken
  1. 8 chicken thighs, skin on
  2. Salt to taste
  3. Olive oil or cooking spray
Instructions
  1. Preheat oven to 350º.
For Chimichurri
  1. Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
  2. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the food processor gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste.
For Chicken
  1. Place foil on a half sheet pan and spray with cooking spray, or grease with olive oil and bake chicken in 350º oven for about 30-40 until done and skin is crisp.
  2. Serve chicken topped generously with chimichurri.
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