Main Dishescarlsbadcravings
Chimichurri Chicken
Chimichurri Chicken is vibrant, garlicky, tangy, spicy, oh so tender and about to become one of your go-to chicken recipes! It is marinated in a zesty, herb-infused chimichurri sauce originating in Uruguay and Argentina that takes just 5 minutes to whip up. After marinating, you will love that all you have to do is cook the chicken and dinner is served! The Chicken Chimichurri is stand-alone scrumptious with roasted veggies or grilled zucchini or fabulous in salads, sandwiches or wraps. Let's chimichurri!
👥 3 Servings⏱️ Prep & Cook: 4h 22m⏳ Prep: 10 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
- stove
- pan
- skillet
- oven
- baking dish
📝 Preparation Steps
1
MAKE CHIMICHURRI
2
Add shallot, garlic, chili peppers/flakes, red wine vinegar, lemon juice and salt and pepper to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced (or mince by hand).
red wine vinegar3 tablespoonslemon juice1 tablespoon
3
Add parsley, cilantro and oregano; pulse until the herbs are almost chopped to desired consistency.
4
Pour in the olive oil while pulsing to combine, just until the herb leaves are finely minced but still have some body. Don’t over-process once you add the olive oil or the chimichurri can taste bitter. Add additional red wine vinegar for tangier, red pepper flakes for spicier or salt and pepper if desired.
red wine vinegar3 tablespoons
5
MARINATE CHICKEN
6
Remove 1/3 cup chimichurri for topping cooked chicken. Add remaining chimichurri to a freezer bag or bowl, add chicken and toss to evenly combine. Marinate for ⏱️ 30 minutes at room temperature or refrigerate up to ⏱️ 12 hours (the longer the better). Refrigerate the reserved 1/3 cup chimichurri sauce seprately.
7
When ready to cook, remove chicken and chimichurri from the refrigerator and let rest ⏱️ 15-30 minutes before cooking.
8
TO GRILL CHICKEN:
9
Preheat grill to 400 degrees with the lid closed, clean and grease grates.
10
Grill chicken undisturbed with the lid closed for ⏱️ 5-7 minutes per side, until chicken is cooked through. (Cook to 160 degrees F on an instant read thermometer, then allow to rest for ⏱️ 5 minutes to carryover to 165 degrees F.)
11
Top cooked chicken with reserved chimichurri (that never touched the raw chicken). Season with freshly cracked salt to taste.
12
TO COOK CHICKEN ON THE STOVE:
13
Heat 1 tablespoon olive oil in a large non-stick skillet or indoor grill pan over medium-high heat. Once very hot, add chicken and cook, undisturbed, for ⏱️ 3-4 minutes, or until deeply golden on one side.
14
Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 160 degrees F on an instant read thermometer, then allowed to rest for ⏱️ 5 minutes to carryover to 165 degrees F.
15
Top cooked chicken with reserved chimichurri (that never touched the raw chicken). Season with freshly cracked salt to taste.
16
TO BAKE CHICKEN IN THE OVEN:
17
Preheat oven to 425 degrees F. Lightly grease a 9x13 baking dish.
18
Bake the chicken for 14 to ⏱️ 16 minutes (for small/medium breasts that are about 5-6 ounces), 16 to ⏱️ 20 minutes (for medium/large breasts that are 7 to 9 ounces), or 20 to ⏱️ 25 minutes (for larger breasts). As always, I recommend using an instant read meat thermometer for the most accurate/juiciest chicken. Cook to an internal temperature of 160 degrees F, then allow to rest for ⏱️ 5 minutes to carryover to 165 degrees F.
19
Top cooked chicken with reserved chimichurri (that never touched the raw chicken). Season with freshly cracked salt to taste.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...