Looking to spice up your dinner routine? This Chimichurri Chicken recipe is about to become your new favorite!
Juicy, tender chicken paired with a vibrant, zesty chimichurri sauce makes for a meal that’s as flavorful as it is easy to whip up.
This recipe works like a charm and tastes like a gourmet masterpiece.
Get ready to wow your taste buds with this bold and delicious dish!
Ingredients:
6 medium bone-in, skin-on chicken thighs, about 2 pounds
3/4 teaspoon fine sea salt
2 cups (50g) packed parsley leaves and tender stems
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
1/2 teaspoon dried oregano
1/2 to 3/4 teaspoon fine sea salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
1/2 cup (120ml) extra-virgin olive oil
1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste
Directions:
- Chop a shallot and 3-4 garlic cloves; blend in a food processor or chop manually for rustic texture.
- Add 2 cups of parsley leaves, 1/2 teaspoon of dried oregano, and salt. Blend until finely chopped.
- Mix in 1/2 cup olive oil, 1/4 cup red wine vinegar, and optional chili flakes or chopped chili for heat. Blend carefully to retain texture.
- Use bone-in, skin-on chicken thighs; pat dry and season with salt.
- Place the chicken skin-side down in a cold pan over medium heat to render fat and achieve golden, crispy skin.
- Flip the chicken; if it sticks, adjust to let fat seep underneath.
- Finish cooking the chicken in a 375°F oven for perfectly cooked meat with crispy skin.
- Serve the chicken topped generously with the chimichurri sauce for a flavorful, vibrant dish.
