It has been a week since we showed you our way of making chimichurri sauce. Had you made the sauce and allowed it to age, now is the time to cook with it. Chimichurri chicken is going to be the first of the few recipes we are going to cook using chimichurri. Find our recipe for chimichurri sauce here.
Chimichurri chicken is very easy to make and its unique flavor will definitely leave a positive impression. Chimichurri sauce aged between two to three days yield great results. However, if you have not made it well in advance, feel free to make a fresh batch and use it right away. You will be marinating the chicken for 24 hours anyway and that should take care of it.
Our recipe of chimichurri chicken will yield two chicken thighs, with 370 kilo calories in each. To make chimichurri chicken you will need the following ingredients.
Ingredients, Measurements & Nutritional Values
|Chimichurri sauce – Recipe here||2 tbsp|
Click on the nutritional chart below to zoom
- Chicken is a good source of ‘high density, low fat’ protein with minerals such as selenium and zinc. It also has vitamins such as E, B6, B12 and beta-carotene.
- Parsley has Vitamin K which improves bone density.
- The acids present in coriander leaves are known to reduce bad cholesterol levels.
- Pectin present in apple cider vinegar helps relieve intestinal spasms.
- Olive oil helps reduce both systolic and diastolic blood pressure.
Video Walk Through : Chimichurri Chicken
Instructions – Chimichurri Chicken
- Wash the chicken thighs thoroughly.
- Dry the chicken thighs well with a clean cloth. Moisture prevents the marinade from sticking to the meat.
- Score the chicken thighs.
- Scoop two generous tablespoons of chimichurri sauce and smother the chicken thighs with it.
- Cover and refrigerate for 24 hours for best results. If you are short of time, marinate for at least 4 hours.
- After 24 hours, preheat your oven to 225ºC or 437ºF for 15 to 30 minutes.
- Place the chicken on a baking tray or a roasting rack and roast for 25 minutes.The internal temperature of the chicken thigh should be between 69ºC to 72ºC (156.20ºF – 161.60ºF). Anything below that will be raw or undercooked and anything above this threshold will be dry and chewy. A digital thermometer is a good tool to own.
Enjoy our chimichurri chicken as is.
Chimichurri Chicken, another healthy recipe, the hissing cooker way.