Chimichurri Chicken…………………….

Have you ever had chimichurri sauce? It’s so good. It’s kinda like a pesto. The main ingredients are usually oregano, parsley, garlic, olive oil, vinegar. It’s slightly tangy and just full of flavor. You can make your own easily, but you can buy it pretty much everywhere. I do usually make my own, but this time I bought some at a local farmer’s market. You can use this on chicken, beef, fish, potatoes, with some cheese on a cracker….so many ways. I’ve even made a pasta salad with it.

My favorite way to have it is on thinly sliced steak. You just drizzle some on the slices and it’s delicious. But it’s so delicious on chicken thighs. This is the easiest dish ever. It’s pretty much only two ingredients if you use a purchased chimichurri.

I have included my recipe for chimichurri, even though I did use a ready made one for this dish. ūüôā

      

Chimi-Chicken

Chicken thighs
Salt and Pepper
Chimichurri Sauce

Heat oven to 425.
Salt and pepper your chicken thighs, both on the top and bottom. Place them on a baking sheet. Bake them for about 20 minutes. Spoon some chimichurri sauce on the thighs. Continue baking for another 25-35 minutes, or until the thighs are done. Mine take 45 minutes in my oven. Spoon a bit more sauce over the chicken when serving.

See!!! How easy is that?! Great dish to serve with potatoes or rice.

Chimichurri Sauce

1  cup fresh parsley (flat leaf or curly)
1/2 cup fresh cilantro
2 Tblsp minced garlic
1/4 cup fresh oregano or 1 Tblsp dry oregano
1/4 cup red wine vinegar or fresh lemon juice
1 cup olive or vegetable oil
1/2 tsp salt
1/2 tsp pepper
1/4 – 1/2 tsp crushed red pepper flakes

Place the parsley, cilantro, garlic, oregano, salt and pepper and red pepper flakes in a food processor. Pulse it a few times until everything is pretty much minced. Add the oil, vinegar/lemon juice.

At this point, taste it. It should be slightly tangy and a bit salty. I like mine spicy, so I always add extra red pepper. Place it in a jar and allow the flavors to meld for at least an hour or two.
The sauce will keep in your refrigerator for a couple of weeks.

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