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 schmaltz (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 schmaltz 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.

29 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.
Federica Simoni 27/10/24 16:34: complimenti buonissimo!
Christine 27/10/24 16:45: Looks delicious!
thepaintedapron.com 27/10/24 16:49: Sounds delicious and easy too!
Jenna
Lola Martínez 27/10/24 17:53: Suelo preparar esta salsa cuando hago barbacoas, va muy bien para la carne y es de las pocas veces que no se quejan por las especias.
Anonymous 27/10/24 18:14: I think Chimichurri sauce is great and can't wait to try your version...I usually add some cilantro when I make it. Karen (Back Road Journal)
Brian's Home Blog 27/10/24 18:21: That looks so good and it's gotta taste delicious!
Anonymous 27/10/24 18:33: Will definitely try this ... if only because you used schmaltz! 🙂
DEZMOND 27/10/24 19:32: Happy Sunday!
Cooking Julia 27/10/24 21:18: This chicken looks so tender and flavorful!
roentare 27/10/24 21:33: That is a tasty dish it seems
Rainbow Evening 27/10/24 21:35: we love chicken .....yummy
DeniseinVA 28/10/24 01:51: I am always impressed with the great recipes you make. Thank you for sharing another gastronomic delight Angie.
Anonymous 28/10/24 04:50: Hubby and I were just discussing boneless chicken thighs last night. Great recipe Angie.
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 28/10/24 06:01: Looks very nice, Angie.
JoAnna 28/10/24 10:17: Even your chickens look like cookies. :)
David M. Gascoigne, 28/10/24 10:23: I think I could have chimichurri with rice pudding and enjoy it! But no cilantro? We add it always.
ellie 28/10/24 12:30: Awesome looking dinner! I would definitely say YES to this! Thanks so much!
Caitlin&Megan 28/10/24 12:31: Such a beautiful dish. I can only imagine how spicy it might be! YUM!
My name is Erika. 28/10/24 13:36: I haven't had chimichurri chicken in a very very very long time. Your recipe sounds good and I wish I had some chicken in the house to try it. I will have to get some. Happy new week Angie.
Bill 28/10/24 20:35: I've never had it but it looks good.
Anne in the kitchen 29/10/24 15:05: This sounds so good. Bookmarking!
tigerfish 30/10/24 00:02: Love the fresh vibrancy of herbs in this freshly made chimichurri
David 30/10/24 05:14: Hi Angie, Great looking chicken! I do like chimichurri sauce on steak but I've never tried it on chicken, why I don't know. Take Care, Big Daddy Dave
Anonymous 12/11/24 22:58: Isn’t chimichurri the best condiment? We love both the green and red. David (C&L)