Description
Discover the secrets to making succulent chimichurri chicken with our easy recipe. Master the balance of flavors and impress guests with this vibrant dish tonight!
Ingredients
- 2 lb (907 g) s chicken thighs, about 8 pieces, boneless and skinless
- 1/2 tsp (3 ml) fine sea salt
- 1 cup (240 ml) flat-leaf parsley, finely chopped from 1 bunch
- 4 garlic cloves, finely minced
- 1/3 cup (80 ml) extra virgin olive oil
- 2 1/2 Tbsp (38 ml) apple cider vinegar
- 1/2 tsp (3 ml) dried oregano, or 1 Tbsp (15 ml) fresh oregano
- 1/2 tsp (3 ml) fine sea salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 1/4 tsp (1 ml) crushed red pepper flakes
Instructions
- Mix together the ingredients for the Chimichurri sauce in a bowl following the sequence provided. Once combined, cover the bowl and place it in the refrigerator for a minimum of 2 hours or let it chill overnight.
- In a separate bowl, place the chicken and sprinkle with 1/2 teaspoon of salt. Pour in half of the Chimichurri sauce, cover the bowl, and allow the chicken to soak for 15 minutes or place it in the fridge overnight if preparing in advance.
- For Grilling: Warm up the grill to medium-high heat. Lay the chicken with the smooth side facing down on the heated grates, cover, and cook for 5-7 minutes on each side. The chicken is done when an instant-read thermometer shows 165ËšF at its thickest part.
- For Sautéing: Heat a sturdy skillet over medium flame and add 1 tablespoon of olive oil. Place the chicken smooth-side-down in the skillet and sauté for 5-7 minutes per side until thoroughly cooked and reaching 165˚F at its thickest section.
- To Plate: Arrange the cooked chicken on a serving dish, spoon the remaining Chimichurri sauce over the top, and serve immediately.
Notes
- Finely mince the garlic to spread its flavor evenly in the sauce.
- Marinate chicken overnight to allow deep flavor absorption.
- Chill the sauce for 2 hours to enhance its flavor complexity.