Chimichurri Chicken

The uncomplicated chimichurri, a classic Argentinian uncooked sauce, consists of a few spices, fresh parsley and plenty of garlic and acts both as a marinade and sauce. You can make the sauce in a food processor, but hand-chopping everything makes it look more rustic and especially fragrant. It is delicious drizzled over literally anything, from meat, cheese, to tofu and vegetables and fabulous with bread too. To make your chimichurri chicken particularly flavourful, I would recommend that you let the chicken marinate overnight in the fridge. However, if you are short on time or impatient, 30 minutes is minimum.

	Chimichurri Sauce
6 Chicken thighs (bonelss, but with skin-on) Salt and black pepper 1 tbsp Chicken schmalz (or olive oil)	4 Garlic cloves, peeled and finely chopped 30 g Flat parsley, finely chopped 1 tbsp Fresh oregano, finely chopped (or 1/2 tsp dried one) 1/3-1/2 tsp Sea salt 1/3 tsp Freshly milled black pepper 1-2 Small chillies, deseeded and chopped (or 1/2 tsp dried chilli flakes) 2 1/2 tbsp Red wine vinegar 60 ml Extra-virgin olive oil

Prepare the sauce by combining all of the ingredients in a bowl. Stir together, cover, and refrigerate for 2 hours or overnight.
Place the chicken thighs in a large tray or bowl with half the sauce and 1/2 tsp salt. Marinate for at least 30 minutes or up to overnight in the fridge.
Preheat a heavy skillet over medium heat and add 1 tablespoon of chicken schmalz or olive oil. Add chicken skin-side down and cook 5-7 minutes per side or until cooked through.
Arrange the chicken on a platter and serve with remaining chimichurri spooned over top.

5 comments:

Tom 27/10/24 12:23: ...wonderful, chicken is what's for dinner here!
eileeninmd 27/10/24 14:37: Sounds like a delicious recipe, thanks for sharing.
Take care, have a great week ahead.
Balvinder 27/10/24 15:23: I love Chimichurri sauce. Goes with so many things.
Norma2 27/10/24 15:37: Angie, I tell you that the recipe for chimichurri was invented in the mid-nineteenth century by an English merchant named Jimmy Curry. The sauce takes the name of the man, but pronounced in the Argentine style... hehehehe!: Chimi Churri. If it is true? We don't know and shouldn't care, but it's very tasty, ideal for seasoning grilled meat.
Granny Sue 27/10/24 16:05: I will make this soon. It sounds so perfect for an autumn evening.