Chimichurri Chicken

By rossboys

Ingredients

• Chimichurri:
• 1/2 1/2 1/2 cup olive oil
• 2 2 2 tablespoons red wine vinegar
• 1/2 1/2 1/2 cup finely chopped parsley
• 4 4 4 cloves garlic finely chopped or minced
• 2 2 1 1 red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 3/4 3/4 teaspoon dried oregano
• 1/2 1 1/2 1 to - 1 level teaspoon coarse salt (adjust to your tastes)
• 1/2 1/2 to teaspoon pepper (adjust to your tastes)
• Chicken:
• 4 4 4 skinless boneless chicken thighs (or breasts)
• to to season

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from cafedelites.com

Preparation

Step 1

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.)

Makes 1 cup.

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.