CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
CHIMICHURRI CHICKEN MARINADE
Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: 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.
CHIMICHURRI CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
- For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.
- For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
- Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.
- Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.
- To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.
CHIMICHURRI CHICKEN WRAPS
I created this recipe after making too much chimichurri sauce (again) for a baked chicken dinner. I used what I had on hand, and it turned out to be a favorite for me and my partner! It's super wholesome and can be a great lunch to take to work the next day!
Provided by Trish
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 420 degrees F (215 degrees C).
- Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
- Rub adobo, salt, and pepper on both sides of tenderloins.
- Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
- When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
- Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!
Nutrition Facts : Calories 977.6 calories, Carbohydrate 56.8 g, Cholesterol 129.2 mg, Fat 59.2 g, Fiber 12.7 g, Protein 57.1 g, SaturatedFat 10.1 g, Sodium 3209.6 mg, Sugar 8.2 g
BAKED CHIMICHURRI CHICKEN WITH BROCCOLI
Fresh cilantro and parsley give this baked chimichurri chicken its lovely flavor and color. Serve with broccoli and prepare to accept compliments!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Cover baking sheet with foil; spray with cooking spray. Combine first 5 ingredients in pie plate. Pour dressing into separate pie plate.
- Dip chicken in dressing, then in coating mixture, turning to evenly coat both sides of each breast with each. Place on prepared baking sheet.
- Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, add broccoli to saucepan of boiling water; cook 4 min. or until crisp-tender.
- Drain broccoli. Serve with chicken.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
More about "chimichurri baked chicken recipes"
CHIMICHURRI CHICKEN (GRILLED, BAKED OR FRIED)
From ifoodreal.com
5/5 (9)Total Time 1 hr 5 minsCategory DinnerCalories 386 per serving
- In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
- In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
- Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it's hard to advise on exact cooking time.
- Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
CHIMICHURRI ROASTED CHICKEN – GARLIC HERB CHICKEN – LAYLITA’S RECIPES
From laylita.com
4.8/5 (177)Category Main DishCuisine Fusion, Latin American, South AmericanTotal Time 1 hr 30 mins
- Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.
- Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.
- Prepare either the traditional chimichurri sauce or quick chimichurri sauce, use regular oil or light olive oil.
CHIMICHURRI CHICKEN RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Baked Chicken Breast RecipesCalories 261 per servingTotal Time 40 mins
- Place parsley, cilantro, jalapeño, garlic, oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until mostly pureed.
- Stir cumin and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Sprinkle over chicken and place the chicken on a baking sheet. Remove 3 tablespoons of the chimichurri sauce and use it to baste both sides of the chicken. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 17 to 22 minutes. Serve the chicken with the remaining chimichurri sauce.
BAKED CHIMICHURRI CHICKEN DRUMSTICKS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHIMICHURRI GRILLED CHICKEN - RECIPE RUNNER
From reciperunner.com
CHIMICHURRI 'CUED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
CHIMICHURRI CHICKEN DRUMSTICKS - DELISH D'LITES
From delishdlites.com
CHIMICHURRI CHICKEN THIGHS - INSPIRED TASTE
From inspiredtaste.net
CHIMICHURRI ROASTED CHICKEN | LOVE AND OLIVE OIL
From loveandoliveoil.com
BAKED CHIMICHURRI CHICKEN DRUMSTICKS - LAUREN'S LATEST
From laurenslatest.com
BEST ROAST CHICKEN WITH CHIMICHURRI RECIPE - DELISH
From delish.com
CHIMICHURRI ROASTED CHICKEN WITH POTATOES AND ONIONS RECIPE
From cookinglight.com
THE BEST ROAST CHICKEN WITH CHIMICHURRI RECIPE
From laurainthekitchen.com
CHIMICHURRI CHICKEN {OVEN, SKILLET OR BBQ} - THE GIRL ON BLOOR
From thegirlonbloor.com
CHIMICHURRI BAKED CHICKEN - WHOLE CHICKEN RECIPES
From worldrecipes.org
ARGENTINIAN CHIMICHURRI CHICKEN RECIPE - CREME DE LA …
From lecremedelacrumb.com
HOW TO BAKE CHICKEN THIGHS — THE MOM 100
From themom100.com
WHAT TO SERVE WITH CHIMICHURRI CHICKEN? 7 BEST SIDE DISHES
From americasrestaurant.com
BEST CHIMICHURRI CHICKEN - CAFE DELITES
From cafedelites.com
CHIMICHURRI CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
ROASTED CHICKEN WITH CHIMICHURRI SAUCE RECIPE - TODAY
From today.com
CHIMICHURRI CHICKEN - COURTNEY'S SWEETS
From courtneyssweets.com
QUARTERED ROASTED CHICKEN WITH CHIMICHURRI SAUCE - LITTLE SPICE JAR
From littlespicejar.com
CHIMICHURRI CHICKEN BREASTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHIMICHURRI CHICKEN - THE GARLIC DIARIES
From thegarlicdiaries.com
ROASTED CHIMICHURRI CHICKEN RECIPE - CASTLE IN THE MOUNTAINS
From castleinthemountains.com
CHIMICHURRI ROASTED CHICKEN - RECIPE REVIEW BY THE HUNGRY PINNER
From hungrypinner.com
OVEN BAKED CHICKEN KABOBS (WITH CHIMICHURRI SAUCE)
From alekasgettogether.com
HOW TO MAKE CHIMICHURRI CHICKEN {FAST RECIPE} - THE TORTILLA CHANNEL
From thetortillachannel.com
FIRE BAKED CHIMICHURRI WINGS - OVER THE FIRE COOKING
From overthefirecooking.com
CHIMICHURRI BUTTER ROASTED CHICKEN - COOKED BY JULIE
From cookedbyjulie.com
CHIMICHURRI BAKED CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHIMICHURRI BAKED CHICKEN | RECIPESTY
From recipesty.com
CHIMICHURRI CHICKEN (LESS THAN 30 MINUTES) - LIFE MADE SIMPLE
From lifemadesimplebakes.com
LOLA'S ROAST CHICKEN WITH SAMBAL CHIMICHURRI RECIPE
From foodandwine.com
CHIMICHURRI CHICKEN RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHIMICHURRI RECIPE • CHIMICHURRI CHICKEN WITH VIDEO • TWO PURPLE …
From twopurplefigs.com
BAKED CHIMICHURRI CHICKEN KEBABS | HAYL'S KITCHEN
From haylskitchen.com
EASY GRILLED CHIMICHURRI CHICKEN (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
CHIMICHURRI CHICKEN EN CROUTE: CHICKEN IN PUFF PASTRY
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love