Chimichurri Chicken

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Try this amazingly simple, yet vibrant recipe for Chimichurri Chicken. Chimichurri Chicken – Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs. In this simple recipe, chicken gets layers of zesty flavor: First, it’s marinated in the sauce. Next, just before serving, it’s drizzled with fresh chimichurri for a bright finish.

Serve this chicken with some Quick Southern-Style Baked Beans from Pioneer Woman, String Bean and Potato Salad or Broccoli Salad. Don’t forget to make a dessert too: Low-Carb Cheesecake.

Chimichurri is a sauce that originated in Argentina and is typically made with parsley, garlic, oil, vinegar, and red pepper flakes. It is often used as a marinade for grilled meats, particularly beef, but it can also be used on chicken. The origins of the sauce are not well-documented, but it is believed to have been influenced by a variety of cultures, including Spanish, Italian, and French. The name chimichurri is thought to be derived from the Basque phrase tximitxurri, which means a mixture of several things in no particular order.

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Chimichurri Chicken

homemade grilled chimichurri chicken

Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
  • Author: Food Network
  • Prep Time: :10
  • Marinade: 2:00
  • Cook Time: :25
  • Total Time: 2:35
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven or Grilled

Ingredients

Scale
  • 1 cup packed fresh parsley leaves
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 4 scallions, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Instructions

  1. For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken.
  2. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. Save some marinade for serving with the cooked dish.
  3. To cook: Grill or transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes. Serve with reserved Chimichurri marinade.

Keywords: Chimichurri Chicken

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