CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
CHIMICHURRI CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
- For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.
- For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
- Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.
- Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.
- To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.
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
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.
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
MAYO-MARINATED CHICKEN WITH CHIMICHURRI
If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate - I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I'm cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don't worry, the cooked meat doesn't taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.
Provided by J. Kenji López-Alt
Categories poultry, main course
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Season chicken cutlets on both sides with salt and pepper and set aside.
- Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
- To cook on the grill: Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
- To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
CHIMICHURRI MARINADE
This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.
Provided by phillyguy26
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Wash parsley and remove the larger stems.
- Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 3.3 g, Cholesterol 1.7 mg, Fat 27.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 102.8 mg, Sugar 0.4 g
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