Chicken With Citrus Chimichurri Sauce Food

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CHIMICHURRI CHICKEN MARINADE



Chimichurri Chicken Marinade image

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

1 cup packed fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
4 scallions, cut into 1-inch pieces
3 cloves garlic, minced
1/2 cup olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper

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 Baked Chicken image

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

½ cup finely chopped fresh parsley
2 ½ tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
1 tablespoon red wine vinegar
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 pinch freshly ground black pepper
1 (3 pound) whole chicken
1 teaspoon olive oil
1 large onion, sliced
½ cup chicken broth

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



Grilled Chicken Breasts With Chimichurri Sauce image

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

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

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



Latin Spice Roast Chicken with Chimichurri Sauce image

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

1 stick (8 tablespoons) butter
3 tablespoons smoked Spanish paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 large (5- to 7-pound) roasting chicken
1 navel orange, cut into quarters
1 bunch fresh cilantro, trimmed and rinsed and dried
1 bunch fresh parsley, rinsed and dried, only the bottom 2 inches of stems removed, coarsely chopped
1 bunch fresh cilantro, rinsed and dried, leaves and stems coarsely chopped
Juice of 1 lime
2 tablespoons apple cider vinegar, or another mild vinegar
1/2 teaspoon red pepper flakes
1 rounded tablespoon smoked Spanish paprika
5 large garlic cloves, peeled
2 teaspoons kosher salt
1 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon freshly ground black pepper

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



Chicken with Citrus Chimichurri Sauce image

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

4 cups water
1/4 cup kosher salt
1 tablespoon honey
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
4 boneless skinless chicken breast halves (6 ounces each)
CHIMICHURRI SAUCE:
1/2 cup olive oil
1/4 cup packed fresh parsley sprigs
1 tablespoon minced fresh thyme
1 tablespoon lemon juice
1 tablespoon orange juice
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper

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.

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