Chimichurri Marinated Chicken

Chimichurri Marinated Chicken

This recipe infuses chicken with the vibrant flavors of a garlicky, herb-packed chimichurri sauce.

Ingredients:

• For the Chimichurri:
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2-3 garlic cloves, minced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
• For the Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking Guide:

1. Make the Chimichurri: Combine parsley, cilantro, garlic, red onion, red wine vinegar, olive oil, oregano, and red pepper flakes (if using) in a bowl. Season with salt and pepper to taste. Set aside for the flavors to meld, at least 15 minutes.
2. Marinate the Chicken: Place chicken in a bowl or resealable bag. Season with salt and pepper. Pour half of the chimichurri over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Reserve the remaining chimichurri for later.
3. Cook the Chicken: There are several ways to cook the chicken:
   • Grilling: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through.
   • Pan-frying: Heat a skillet with 1 tablespoon olive oil over medium heat. Cook chicken for 5-7 minutes per side, or until cooked through.
   • Baking: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
4. Serve: Once cooked, brush the chicken with some of the reserved chimichurri and serve with the remaining sauce for dipping.

Tips:

• Use bone-in, skin-on chicken thighs for extra flavor and juiciness. Cook for additional time, about 7-10 minutes per side, to ensure the chicken is cooked through.
• If the chimichurri seems too thick, add a tablespoon or two of water to thin it out.
• Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week. Use it as a marinade for other meats, vegetables, or even tofu.
• Want to make it a complete meal? Serve the chicken with roasted vegetables like potatoes, peppers, or onions. You can also add a side of rice or quinoa.