Chimichurri Chicken - Chef Abbie Gellman MS, RD, CDN

Chimichurri Chicken

Chef Abbie Gellman RD

This baked chimichurri chicken dish is simple, healthy, and packed with flavor from herbs and citrus. A great way to get delicious dinner (and leftovers!) FAST! Chimichurri is a piquant sauce or marinade traditionally used on grilled or roasted meat or poultry, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper. My version also has mint, oregano, and lemon for a brighter, herbier pop.

How To Make Chimichurri Chicken

Start by making your Chimichurri.  Place mint, parsley, oregano, garlic, red pepper flakes, salt, lemon juice and zest, and olive oil into a Vitamix or blender and puree.  Toss chicken thighs with ¼ cup of the chimichurri and marinate 45 minutes to 2 hours.

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.  Place the chicken on baking sheet, sprinkle with salt and pepper, and bake ~40 minutes.  Serve with remaining chimichurri sauce.

All about Chimichurri

Chimichurri is typically made of parsley, garlic, vinegar, oil, and red pepper flakes.  I add mint to my Chimichurri Chicken recipe.  It is creamy, garlicky, herby, and a little spicy due to the red pepper flakes!  I like to top proteins like chicken, fish, and steak with chimichurri.  You can also use it as a spread on bread, a veggie dip, or to top your roasted veggies.  Tell me your favorite ways to use chimichurri in the comments below!

There are many different ways to make chimichurri.  To easily make my Chimichurri Chicken a little different, you can make it using my Arugula Chimichurri recipe.  The arugula adds a delicious peppery flavor.

Chimichurri Storage

If you have leftover chimichurri, you can store it in the refrigerator for up to 4 days.  Just remember to pull it out about 30 minutes before you use to allow the oil to soften.

If you have a lot of extra chimichurri that you won’t use up in 4 days, you can also portion out the chimichurri and freeze!  Pull out portions when you need them for your Chimichurri chicken or to elevate a different dish.

Chicken Thigh Nutrition

I use bone-in chicken thighs in my Chimichurri Chicken.  I like cooking chicken with the bone in because as they cook the flavor in the bone moves into the meat, which gives you a delicious, juicy flavor.  They take a tad bit longer to cook but trust me it is worth it!

Chicken is a great source of lean protein.  A 3.5oz serving of cooked chicken thighs contain 209 calories and 26g of protein.  Chicken is a great source of B vitamins including Thiamin, Vitamin B6, and Pantothenic Acid.  It also provides iron, copper, and zinc.

Similar Pages

Looking for more chicken recipes?  Try my Instant Pot Chicken and Dumplings, Crispy Mediterranean Chicken Thighs, and Mediterranean Chicken Skewers!

References

“The Nutritional Value of Chicken.” The National Chicken Council, www.nationalchickencouncil.org/chicken-the-preferred-protein-for-your-health-and-budget/the-nutritional-value-of-chicken/.

 

Chimichurri Chicken

Chimichurri Chicken

5 from 1 vote
Print Pin Rate
Course: Main Course
Keyword: poultry
Prep Time: 10 minutes
Cook Time: 45 minutes
Marinating time: 1 hour
Total Time: 55 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

Chimichurri:

  • ¾ cup mint
  • ¾ cup parsley
  • 2 tablespoons dried oregano
  • 4 cloves garlic
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • zest of one lemon
  • 1/3 cup lemon juice
  • 2/3 cup extra virgin olive oil

Chicken:

  • 4 bone-in chicken thighs
  • ¾ cup chimichurri
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Place all chimichurri ingredients in blender or vitamix and puree
  • Toss chicken thighs with ¼ cup of the chimichurri and marinate 45 minutes to 2 hours.
  • Pre-heat oven to 400 degrees F and line baking sheet with parchment paper or foil.
  • Place chicken on baking sheet, sprinkle with salt and pepper, bake ~40 minutes.
  • Serve with remaining chimichurri sauce.

Video

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