CHIMICHURRI CHICKEN MARINADE
Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE
This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.
Provided by WI Cheesehead
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
- Add parsley and process until finely chopped.
- Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
- Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
- For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
- Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
- Zip bag and refrigerate 1/2 hour to 4 hours.
- Prepare barbecue for medium-heat grilling.
- Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
- Place on platter and serve with sauce on the side.
- Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.
Nutrition Facts : Calories 509.5, Fat 42, SaturatedFat 7.8, Cholesterol 92.8, Sodium 93, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 30.6
LATIN SPICE ROAST CHICKEN WITH CHIMICHURRI SAUCE
This chicken is rubbed with a mix of smoked paprika, cumin, cayenne, butter, salt and pepper, then the inside is stuffed with oranges and cilantro. The whole thing is trussed and then left uncovered in the fridge overnight to "dry." This is how you get that super-crispy skin. The oranges keep the inside moist and the paprika adds incredible smoky flavor and color. This low-key bird is truly a perfect weeknight chicken: Prep it the night before and pop it in the oven when you get home from work. Then you can relax with a glass of wine or watch the evening news while the oven does all the work.
Provided by Alejandra Ramos
Categories main-dish
Time 8h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Melt the butter in a small saucepan over medium heat or in a microwave-safe bowl in the microwave. Whisk the melted butter, paprika, cumin, oregano, cayenne, salt and pepper in a bowl.
- Remove the chicken giblets. Remove any excess fat and leftover pin feathers and pat the outside very dry with paper towels.
- Massage the entire chicken with the spiced butter, making sure to coat the inside. Use your fingers to separate the skin from the breast and pour some of the butter mixture inside, using your fingers to push it into all the crevices. Stuff the cavity of the bird with the orange and cilantro. Tuck the wings underneath the chicken. Truss the legs with kitchen twine and put the bird breast-side up on a roasting rack in a roasting pan. Put the bird, uncovered, in the refrigerator and chill for at least 6 hours and up to 12 hours.
- Preheat the oven to 400 degrees F. Allow the chilled chicken to stand at room temperature for 30 minutes before cooking. Roast until the skin is crisp and a knife inserted in the thickest part of the thigh produces only clear juices, about 1 hour and 15 minutes.
- Meanwhile, for the chimichurri: Combine the parsley, cilantro, lime juice, vinegar, red pepper flakes, paprika, garlic, salt, olive oil and black pepper in a food processor. Process until creamy but still a little chunky.
- Let the chicken rest 10 to 15 minutes. Remove the twine. Serve the chicken with the chimichurri sauce and drizzled with more olive oil, if desired.
CHICKEN WITH CITRUS CHIMICHURRI SAUCE
Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. -Tyffanie Perez, Springville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours., Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving., Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.
Nutrition Facts : Calories 427 calories, Fat 31g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
More about "chicken with citrus chimichurri sauce food"
27 SPICY CHICKEN RECIPES TO IGNITE YOUR TASTEBUDS - FOOD & WINE
From foodandwine.com
WHAT TO SERVE WITH CHICKEN WINGS (25 SIDES & SAUCES)
From biteswithbri.com
WHAT TO EAT GRILLED CHICKEN WITH: DELICIOUS SIDES, SAUCES, AND …
From grillitbetter.com
23 ELEGANT SPRING DINNER RECIPES TO IMPRESS YOUR GUESTS
From sixstoreys.com
EXPS149047__TH163621B02_10_1B - TASTE OF HOME
From tasteofhome.com
CHIMICHURRI CHICKEN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY AIR FRYER CHIMICHURRI CHICKEN [2025] - COOKSCRAFTER
From cookscrafter.com
ROASTED HALF CHICKEN WITH CHIMICHURRI - IN KRISTA'S KITCHEN
From inkristaskitchen.com
CHICKEN WITH CITRUS CHIMICHURRI SAUCE - MASTER RECIPES
From master-recipes.com
GRILLED CITRUS CHICKEN WITH SPICY BASIL CHIMICHURRI - FROM A …
From fromachefskitchen.com
GRILLED CHICKEN WITH CHIMICHURRI RECIPE - ANTHONY ENDY - FOOD & WINE
From foodandwine.com
CHICKEN CITRUS WITH CHIMICHURRI SAUCE – VILLADEAMORE
From villadeamore.com
MARRY ME CHICKEN TORTELLINI - THE COOKIN CHICKS
From thecookinchicks.com
21 CHICKEN CURRY RECIPES TO SIMMER AND SLOW COOK - FOOD & WINE
From foodandwine.com
BUTTERMILK-BAKED CHICKEN WITH CHIMICHURRI RECIPE
From tastingtable.com
THE EASIEST GRILLED CHIMICHURRI CHICKEN - LITTLE SPICE JAR
From littlespicejar.com
CHIMICHURRI CHICKEN RECIPE - ISABEL EATS
From isabeleats.com
CITRUS CHICKEN | THE COZY APRON
From thecozyapron.com
CITRUS CHICKEN WITH CHIMICHURRI - WOOLWORTHS TASTE
From taste.co.za
EASY CHICKEN POT PIE (FILO PASTRY) | MYRIAD RECIPES
From myriadrecipes.com
GRILLED MEYER LEMON CHICKEN WITH CHIMICHURRI SAUCE - TODAY
From today.com
GRAB YOUR CHIMICHURRI TO MAKE A PERFECT MARINADE
From chowhound.com
SHEET PAN CHIMICHURRI CHICKEN - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
EASY ORANGE CHICKEN SAUCE – COOKIN' WITH MIMA
From cookinwithmima.com
GRILLED CHICKEN WITH BLOOD ORANGE CHIMICHURRI - GIRLS CAN GRILL
From girlscangrill.com
10 MINUTE AUTHENTIC CHIMICHURRI SAUCE | SALIMA'S KITCHEN
From salimaskitchen.com
HOW TO COOK CHIMICHURRI CHICKEN - [MOM PREPARED]
From momwithaprep.com
HOMEMADE CHICKEN CHIMICHANGAS - CARLSBAD CRAVINGS
From carlsbadcravings.com
CHIMICHURRI CHICKEN - ALLRECIPES
From allrecipes.com
BROILED FLANK STEAK TACOS WITH CREAMY CHIMICHURRI SAUCE
From munchinwithmaddie.blog
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love