Chimichurri Chicken

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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.

Rating

Ingredients

  • 3garlic cloves, peeled
  • 1 1/2teaspoons kosher salt
  • 1cup parsley leaves and stems
  • 1/2cup fresh oregano leaves
  • 1/2teaspoon red-pepper flakes
  • 1/2teaspoon black pepper
  • 3tablespoons red-wine vinegar
  • 1/2cup extra-virgin olive oil
  • 1 1/2 to 2pounds boneless, skinless chicken thighs or breasts
  • 1tablespoon olive oil
Set base servings to enable scaling:

Directions

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.

Notes

Oven instructions: Heat oven to 425 degrees. Oil a foil-lined baking sheet, then add the chicken and roast until cooked through and juices run clear, 15 to 20 minutes.Grilling instructions: Heat a grill to medium-high. Oil the grates. Wipe off excess marinade from the chicken, then grill over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 3 minutes per side for breasts.

Nutrition

Info
Trans Fat: 0 gramsFat: 39 gramsCalories: 537Saturated Fat: 6 gramsUnsaturated Fat: 30 gramsSodium: 613 milligramsSugar: 0 gramsFiber: 3 gramsCarbohydrate: 6 gramsProtein: 40 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1020245-chimichurri-chicken