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Chimichurri Chicken

homemade grilled chimichurri chicken
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Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.

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.

Find it online: https://goingmywayz.com/chimichurri-chicken/