This Chimichurri Chicken is a total winner. It’s a chicken marinated with homemade Chimichurri Sauce then grilled and served in a bed of assorted roasted vegetables. It’s tender, juicy and absolutely flavorful inside and out.
I’ve never thought I’ll get so hooked and obsessed with Chimichurri Sauce, but I guess I am. I’m very late in the game when it comes to making and using Chimichurri Sauce, but as the saying goes “better late than never”. But if you are not familiar it, let me give you a few information about it which I also shared in my Chimichurri Sauce posts.
What is Chimichurri Sauce?
Chimichurri is made from combination of finely chopped parsley, cilantro and oregano which are basically fresh herbs plus garlic, seasoning and something acidic like lemon, lime or white wine vinegar. It is almost like pesto, only it doesn’t contain any nuts and cheese. It doesn’t require any cooking at all, it is just a process or mixing or blending all ingredients like a sauce. The sauce is commonly used for steak or grilled chicken or seafood like prawn. It can be used as sauce and as marinade too.
This sauce is screaming freshness and flavor. It absolutely makes meat and seafood taste 100% better. I you think a simple grilled steak or chicken or seafood are boring, then serve it with Chimichurri Sauce and you’ll have a winner meal on the table.
Not only a Dipping Sauce
Chimichurri is not only a dipping sauce. It can also be used as marinating sauce just like what I did for this recipe. Simply marinate the meat or seafood in to sauce and leave it overnight to allow the flavor get into the meat.
Chicken Thighs, Chicken Bread or Chicken Legs
I personally like to use chicken thighs when I grill chicken. Chicken thighs are more juicy and less forgiving when you over cook it. While chicken breast is more lean and healthier, you have to monitor and pay close attention to it as it can get over cook fast this producing a dry chicken. Drumsticks are great parts to use too, specially when serving for a large group of people. It’s budget friendly as compared to chicken breast and you can serve more. Regardless of what chicken part you use, marinating time is the same. Just like when using other marinating sauce, the longer you marinate the chicken in the sauce, the better flavor you will get.
Season the Chicken Well
Although Chimichurri has a wonderfully flavor on its own, I still highly recommend that you season and toss the chicken with herbs and spices before pouring the sauce and before grilling the chicken. This adds double layer of flavor inside and out. The last thing you want is a bland chicken. You can serve the chicken with rice, quinoa or couscous, flatbread or even pasta. It’s a great meal prep idea, make a large batch and another large batch of roasted vegetable and you have a meal ready for the week.
Let me show you how I made it. Let’s her started!
- 4 Chicken Thighs
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Paprika
- 1/3 cup Chimichurri Sauce
- Assorted Veggies for serving (optional)
- 1 cup rice for serving (optional)
- Make the Chimichurri Sauce: Get the FULL RECIPE HERE
- Season the Chicken: Mix salt, black pepper and paprika. You can use any spices blend that you like or add more spices like chili lime, garlic powder, cayenne pepper etc. Sprinkle the chicken with the spice blend and rub the spices making sure to coat the chicken well with spices.
- Chimichurri Sauce: Pour Chimichurri Sauce over the seasoned chicken. Toss to make sure the chicken is coated well with sauce. Marinate for at least 1 hour, overnight is highly recommended for better flavor. Chill in the refrigerator until ready to use.
- Cook the Chicken: Take the chicken out of the refrigerator and leave it for at least 30 minutes in the counter. This will bring the temperature to room temperature for even cooking inside and out. Cook the chicken in the method that you prefer. You can grill it, bake it or pan sear the chicken.
- Roast Vegetables (if using): I have a guide on How to Make Pansheet Vegetables. Get the FULL RECIPE HERE
Nutritional Information was calculated with 1 cup of assorted vegetables and 1 cup of white rice
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