Chimichurri Chicken: Difference between revisions
From McGough's Recipes
(Created page with "[https://cafedelites.com/best-chimichurri-chicken/ Link to recipe]") |
mNo edit summary |
||
(One intermediate revision by the same user not shown) | |||
Line 1: | Line 1: | ||
[[File:Chimichurri-Chicken-3.jpg|450px|right]] | |||
{| class="wikitable" | |||
!Prep | |||
!Cook | |||
!Time | |||
!Servings | |||
|- | |||
|10 Min | |||
|10 Min | |||
|20 Min | |||
|4 | |||
|} | |||
=== '''Ingredients''' === | |||
'''Chimichurri:''' | |||
* 1/2 cup olive oil | |||
* 2 tablespoons red wine vinegar | |||
* 1/2 cup finely chopped parsley | |||
* 4 cloves garlic finely chopped or minced | |||
* 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) | |||
* 3/4 teaspoon dried oregano | |||
* 1/2 - 1 level teaspoon coarse salt (adjust to your tastes) | |||
* 1/2 teaspoon pepper (adjust to your tastes) | |||
'''Chicken:''' | |||
* 4 skinless boneless chicken thighs (or breasts) | |||
* Salt to season | |||
=== '''Instructions''' === | |||
# Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) | |||
# Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow to marinate for 20 minutes (if time allows). Reserve untouched marinade to serve later. | |||
# Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through (about 5-6 minutes each side). Once chicken is cooked, set aside and allow to rest. | |||
# Spoon remaining chimichurri over each chicken thigh (about 2-3 tablespoons of chimichurri per person), or allow your guests to dip their chicken in a small dip bowl of chimichurri. | |||
[https://cafedelites.com/best-chimichurri-chicken/ Link to recipe] | [https://cafedelites.com/best-chimichurri-chicken/ Link to recipe] | ||
[[Category:Cafe Delites]] |
Latest revision as of 08:38, 27 January 2023
Prep | Cook | Time | Servings |
---|---|---|---|
10 Min | 10 Min | 20 Min | 4 |
Ingredients
Chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 4 cloves garlic finely chopped or minced
- 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
- 1/2 teaspoon pepper (adjust to your tastes)
Chicken:
- 4 skinless boneless chicken thighs (or breasts)
- Salt to season
Instructions
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)
- Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow to marinate for 20 minutes (if time allows). Reserve untouched marinade to serve later.
- Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through (about 5-6 minutes each side). Once chicken is cooked, set aside and allow to rest.
- Spoon remaining chimichurri over each chicken thigh (about 2-3 tablespoons of chimichurri per person), or allow your guests to dip their chicken in a small dip bowl of chimichurri.