Chimichurri Chicken
The bright
and fresh flavors of Chimichurri are the perfect match for this grilled
chicken!
For the
Chimichurri
- 1 tsp dried oregano
- 4 cloves garlic - chopped
- 1 small red chili seeded and diced (or 2 tsp crushed red pepper)
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 3 tbsp red wine vinegar
- 1 shallot – chopped
- 1/2 cup fresh parsley - chopped
- 2/3 cup good-quality extra-virgin olive oil
For the
Chicken
- 1 tsp salt
- 2 tbsp vegetable oil
- 1/2 tsp freshly cracked black pepper
- 8 chicken thighs - bone-in, skin-on
Instructions
For the
Chimichurri sauce
First, add
the chopped parsley, garlic, shallot, oregano, red pepper (or crushed red
pepper), red wine vinegar, salt and pepper to the bowl of a food processor. Mix
well until it is finely chopped (be careful not to turn it into a thick paste
after excessive processing).
Then, transfer
the mixture to a clean bowl and pour the olive oil over the mixture. Mix gently
to combine.
For the
chicken
First, marinate
the chicken - Transfer 1/2 cup of chimichurri sauce to a large mixing bowl. Add
1 tablespoon of oil, salt and freshly crushed black pepper. Mix well to
combine. Add the chicken thighs to the bowl and, using your hands, mix well to
coat the chicken with the sauce.
Then, let
the chicken marinate for at least 30 minutes, allowing time. Reserve the rest
of the marinade for later use.
When you are
ready to cook, preheat the oven to 450 degrees F. Heat 2 tablespoons of olive
oil in a large skillet over high heat. Heat the pan until hot, but the oil does
not smoke. Add chicken and cook 2 minutes before reducing heat to medium-high.
Continue to cook an additional 4 to 6 minutes, turning the pan occasionally for
even cooking. Turn the chicken over and repeat on the other side, cook until
golden.
Transfer the
pan to the oven and continue cooking an additional 10 to 15 minutes (cooking
time may vary) or until the internal temperature registers 165 degrees F with a
digital meat thermometer.
Remove the
pan from the oven and transfer the chicken to a clean plate to cool it. Top
each chicken leg with 1 to 2 tablespoons of chimichurri sauce before serving.
Happy Cooking Time.
