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.
RACHAEL'S CHIMICHURRI CHICKEN BITES
This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serves as both a marinade and a dipping sauce.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over high heat.
- In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.
- Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
- Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
- Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.
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
CHICKEN WITH CITRUS CHIMICHURRI SAUCE
Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. -Tyffanie Perez, Springville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours., Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving., Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.
Nutrition Facts : Calories 427 calories, Fat 31g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
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
RACHAEL'S CHIMICHURRI CHICKEN BITES
This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over high heat.
- In a food processor combine onion, garlic and cayenne. Finely chop the mixture by pulsing.
- Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
- Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
- Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.
CHIMICHURRI CHICKEN STRIPS
Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 4h30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a plastic zipper bag.
- Marinate chicken strips for at least 4 hours.
- Remove chicken from marinade; discard remaining marinade.
- Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.
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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
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