Chimichurri Marinated Chicken is an easy recipe to enjoy on a daily basis. Tender on the inside and crispy on the outside, this chimichurri chicken is finger-liking.
Chicken is probably one of the most beloved and used meat in any house. Because there are so many chicken recipes available nowadays, I have decided that I want some chicken meat but with my new sauce discovery – chimichurri.
I have written about chimichurri, and since I have discovered it, I am simply in love to use it anywhere I can.
I found that I can marinate chicken breasts in some chimichurri sauce and top over the remaining portion and simply enjoy it as it is.
Chicken is a simple and easy kind of meat to pair with anything. It is easily customisable, and with chimichurri, this is a discovery and satisfaction.
Fried chicken is one of our preferred dishes in the family, so if you will serve it with some chimichurri sauce; it will be even more fabulous and tasty.
I adore this simple and easy to make sauce. So, when I have read that it can be a great add-in to the chicken marinade, I quickly fall in love and decide to make it.
The meat was succulent and tender, with some crispy sides on the outside. You will avoid dry chicken meat if served with this homemade sauce. It nicely completes the taste and adds flavour. We really enjoyed this recipe.
Chicken breasts or thighs?
Well, here, you may opt for any part of the chicken. I like breasts more, but if you find thighs are better for this recipe, then easily replace breasts.
I usually take 2-3 breasts and beat a little by adding some seasoning to make the meat taste better and be more smooth and soft.
How long to marinate the meat?
Marinating process depends individually. If I am in a hurry, then I marinade for some 30 minutes in the refrigerator. But, if you have enough time, then longer is better. Overnight marination is more than okay; it is fabulous. Your meat will be soft, tender, succulent, and super delicious.
How to marinate chicken?
I take a big plate and layer the chicken breasts. I start with seasonings like garlic powder, pepper flakes, and a ⅓ portion of my chimichurri sauce. Pour some olive oil and mix well to incorporate all aromas. Cover with a cling film and refrigerate for no less than 30 minutes.
Be sure to bring the meat to room temperature before cooking it.
How to make chimichurri chicken?
This is an easy recipe to enjoy any time of the day and year. Chimichurri adds flavour and colours, so if you try this recipe, I am sure you will instantly enjoy it.
How to make the chimichurri sauce, please access the link here.
Once your chicken breasts are at room temperature, take a skillet and heat it at a high temperature. Be sure that the skillet is well preheated.
Because I have added olive oil to the marinade, I fry it without adding more.
So, place the breasts on the skillet and fry 5-8 minutes on the first side and some 3-5 minutes more on the other side. If the chicken breasts you use are big and thick, then fry them for more.
They should have a nice golden-brown colour. Watch the video below.
Once ready, top some left chimichurri sauce over the chicken and enjoy a moment of peace and satisfaction. Marvellous and tasty. Chimichurri sauce is a little salty/garlicky and it adds such a nice aroma and taste to the fried chicken. They have synchronized so nice and tasty that I have decided that it will be a staple dish in my house.
Once you take off the meat from the skillet, keep in mind that it should look juicy and soft, not too hard and dry.
Make more of this meat as it can be easily stored and used for other dishes on the next day.
Chimichurri Marinated Chicken
- 3 chicken breasts
for the chimichurri sauce:
- 1 bunch parsley
- 1 bunch cilantro
- 3 cloves garlic
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 4 oz parmesan (optional)
- 1 chilli pepper
- Take a skillet and heat it at a high temperature. Be sure that the skillet is well preheated.
- Fry the meat without oil, as there is a good amount to the marinade. So, place the breasts on the skillet and fry 5-8 minutes on the first side and some 3-5 minutes more on the other side.
- They should have a nice golden-brown colour
- Once ready, top some left chimichurri sauce over the chicken breasts.