by The Culinistas
This dish, much like Britney Spears’ smash hit “Gimme More”, is a classic. Also, they’re both on repeat in our house. And both will now be stuck in your head for the rest of the day.
A chimichurri sauce is one of our favorite ways to use up leftover herbs. In this recipe, we’re partial to cilantro and parsley, but throw a little mint or basil in as well instead of throwing them into the bin. Pair it seared chicken for dinner, and then throw any leftover sauce in the freezer for a rainy day when it’s just you and your favorite #FreeBritney playlist.
Chimichurri Chicken
Chef Tips:
– Some chilies are hotter than others, so add half first & then add more.
Prep Time 15 mins
Cook Time 25 mins
Serves 4
1 fresno chili, stem & seeds removed, minced
3 cloves garlic, minced
2 TB lemon juice
1 TB lemon zest
½ cup cumin, ground
½ tsp onion powder
¼ cup cilantro
¼ cup parsley
1 tsp oregano, minced
¼ cup + 2 TB olive oil
4 chicken breasts, skin on, bone in
Salt & freshly ground pepper, to taste
1. Preheat oven to 400ºF.
2. Make the chimichurri: In a small bowl, mix chili, garlic, lemon juice, zest, cumin & onion powder. Let sit for 10 mins. In a high speed blender, add chili mixture, cilantro, parsley & oregano. Stream in ¼ cup oil while pulsing. Season with salt & pepper.
3. In a large pan, heat 2 TB oil over medium high heat. Season chicken with salt & pepper; add skin side down to the pan. Sear until the skin is golden brown, 8-10 mins; flip to the other side. Transfer the pan to the oven & roast until chicken is cooked through, 15-20 mins.
4. Rest the chicken, 5 mins; then debone & slice. Serve chicken with the chimichurri on the side or drizzled over top.
Cumin & Onion Powder are a chef’s secret. Check out our eComm shop to purchase our favorite brand.