30 minutes
A delicious chicken dish marinated and topped with a vibrant chimichurri sauce, perfect for a flavorful meal.
Garlic Clove, peeled
each
Kosher Salt, divided
teaspoons
Flat Leaf Parsley, leaves and stems
cups
cups
teaspoons
Black Pepper, ground
teaspoons
tablespoons
Chicken Breasts, boneless, skinless
0 lb
Olive Oil, for cooking
tablespoons
1. Prep Sauce
Smash garlic with 1/2 teaspoon salt on a cutting board. Chop into a coarse paste. Set aside. Finely chop parsley and oregano with remaining salt to bruise and release aromas.
2. Combine Sauce
In a bowl, mix garlic paste, chopped herbs, red pepper flakes, black pepper, vinegar, and extra-virgin olive oil until well blended. Can be made 2 days ahead and stored refrigerated.
3. Marinate Chicken
Pat chicken dry and even out thickness. Coat with half the chimichurri and let sit for 10 minutes or refrigerate overnight. Bring to room temperature before cooking.
4. Cook Chicken
Heat olive oil in a skillet on medium-high. Remove excess marinade and cook chicken until done, about 5 minutes per side for thighs, 4 for breasts.
5. Serve
Plate chicken and top with remaining chimichurri.
Chimichurri Roast Vegetables
Instead of raw garlic, try using roasted garlic in the chimichurri. This will bring a mellow sweetness and depth that contrasts nicely with the fresh herbs.
Cilantro-Lime Chimichurri
Swap out the traditional red wine vinegar for a fresh citrus juice like lime or lemon, which will add a zesty, tangy note to the chimichurri. You can also include some zest for an extra aromatic kick.
For a savory depth, a splash of soy sauce or a dollop of miso paste can provide a rich umami character that complements the bright herbs.
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