Chimichurri Chicken can be made with Chicken Breast or Chicken Quarters, Legs and/or Thighs. Just Salt & Pepper the Chicken to Sear for Breast or Bake for Quarters. Then ladle Green/Verde Chimichurri or Red/Rojo Chimichurri on top while the Chicken rest. Optionally marinate the Chicken and cook. Then ladle Fresh Chimichurri on top when resting.
Chicken
There are many different ways this dish can be enjoyed. From a Quick meal with Chicken Breast, either seared, grilled or baked, to Chicken Quarters, Thighs and/or Legs that are baked, oven fried, deep fried, grilled or seared. This recipe focuses on seared Chicken Breast or baked Chicken Quarters, Thighs and/or Legs.
Chicken Breast
Use 1 Breast per portion and pound out to an even thickness or fillet for 2 smaller portions.
Chicken Breast will take about 15–20 minutes to Sear and rest.
Chicken Quarters
Use 1 Chicken Quarter for each portion. Optionally debone so that they can sear with nice crispy skin, just the same as Breast.
Chicken Quarters, Thighs or Legs will take about 1 hour to Bake and rest.
Salt & Pepper Chicken
Whether you use Chicken Breast or Quarters, Salt & Pepper the Chicken with the below blend. Just combine into a small bowl and mix well.
If marinating the Chicken in half of the Chimichurri, then season afterwards, before cooking.
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Chimichurri
There are two kinds of Chimichurri that can be made, Green & Red or Verde & Rojo. Entirely up to you which one you may particularly prefer or choose for any given day. The Green Chimichurri should be light in heat and more herbal. While the Red should have a bit more heat with a smoky flavor from the Paprika.
The heat can be controlled in both by omitting the Red Chilies and using finely chopped Sweet Red Pepper or Bell Pepper, just a small amount. Because you still want the red speckling in the sauce for aesthetics. Then increase the Black Pepper to your preference, or add in Cayenne Pepper or Chili Flakes for Green Chimichurri.
With Rojo/Red Chimichurri, additional heat can be added with an increase in Red Chilies, or with a small amount of either Hot Smoked Paprika or Hot Pimento Paste. Careful though, both of these are very hot. Add a very small amount and taste to adjust to get the heat level desired.
Chimichurri Marinade
Optionally, half of the Chimichurri can be used to marinate the Chicken for a few hours or overnight when preparing in advance. Use the other half of the Chimichurri to drizzle over the meat while it’s resting.
Poultry Brine
Poultry Brine can also be used to marinade the Chicken and does an excellent job at creating Juicy, Flavorful Chicken. Just remove the Chicken from the Brine and dry before cooking. Brine or Marinade any cut of Chicken.
The Flavor is so good that this Poultry Brine is used by itself for Naked Fried Chicken, including Brined Chicken Wings. In fact, you can even make these dishes and then ladle Chimichurri over Naked Fried Chicken or the Wings for a Crispy Chicken Chimichurri dish.
Poultry Brined Chicken Fillets
Chicken Breast Fillets in Poultry Brine.
Poultry Brined Chicken Quarters
Chicken Quarters, Thighs and/or Legs in Poultry Brine.
How to Sear Chicken Breast
Heat a Skillet up over medium to medium high heat, and wait until it gets hot. Add Fat or use Rendered Chicken Fat and wait until there are wisps of smoke. Place the Breast in to sear each side for about 4–5 minutes, depending on size. Remove and ladle over Chimichurri Sauce while resting for about 5 minutes.
For more information on searing Chicken Breast, check out my post on Seared Chicken Breast. Which talks about Searing Fats, How to prepare Chicken Breast for Searing, Internal Temps, Sear times and other useful tidbits of information.
How Long to Sear Chicken Breast
- 1/2 inch, about 4–5 minutes per side.
- 3/4 inch thickness, will take about 6 minutes per side.
- 1 inch will take 7–8 minutes per side.
- Any thicker than 1 inch, or even at 1 inch, should be filleted to keep the sear time at about 4–6 minutes and cooked through to an internal temp of 157 F/70 C.
Chimichurri Chicken Breast
Either serve whole, or slice into bite size strips and arrange around the plate, with choice of side/s.
How to Bake Chimichurri Chicken
Preheat the oven to 375F/190C with the rack in middle position. Place Chicken on a tray, brush with Fat, then Salt & Pepper. If the Chicken is marinated, just season with Salt & Pepper.
Bake the Chicken for a total of 45 minutes. After 45 minutes, drizzle most of the Chimichurri over the Chicken. Shut the heat off but leave the Chicken in the oven for 15–20 minutes. Ladle the remaining Chimichurri over top before serving.
Chimichurri Marinated Chicken Quarters
Marinated Chimichurri Chicken Quarters separated.
Chimichurri Chicken Quarters
Oven Baked Chimichurri Chicken Quarters, separated. With more Chimichurri drizzled over top before serving.
Other Chimichurri Chicken Ideas
There are many more Chimichurri Chicken dishes that can be prepared. Including the previously mentioned Naked Fried Chicken or Wings for a Crispy Chimichurri Chicken dish or Chimichurri Chicken Kebabs and Oven Fried Chicken with Chimichurri.
Serve up that Delicious Chimichurri Chicken with a variety of sides. Browse our Side Dishes to find something you like or something new to try.
Equipment
- 1 Baking Pan & Brush For Chicken Quarters
- 1 Skillet For Breast
- 2 Bowls For the Chimichurri and Salt & Pepper blend
Ingredients
- 2 Chicken Breast - Filleted for 4 pieces or 4 Quarters, Leg & Thigh separated
- 2-4 Tbl Fat - Preferably Chicken Fat, can use Ghee, Lard, EVOO or Oil
- 1 portion Chimichurri - Green or Red
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Combine the Salt & Pepper blend and use to season the Chicken.Combine the Ingredients together for the Chimichurri and mix well. Optionally marinate the Chicken in half of the Chimichurri for 1 hour or overnight. Then remove and season with Salt & Pepper before cooking.
Chicken Breast
- Heat a Skillet over medium to medium high heat until hot. Add enough Fat to coat the bottom of the pan and wait until wisps of smoke. Sear Chicken Breast 4–5 minutes per side or until done (157F/70C), according to thickness.1/2 inch, about 4–5 minutes per side.3/4 inch thickness, will take about 6 minutes per side.1 inch will take 7–8 minutes per side.Any thicker than 1 inch, or even at 1 inch, should be filleted to keep the sear time at about 4–6 minutes and cooked through to an internal temp of 157 F/70 C.
- Transfer to a plate and ladle Chimichurri over top to rest for about 5–10 minutes before serving or slicing into bite size pieces and serving.
Chicken Quarters
- Preheat the oven to 375F/190C with the rack in middle position. Place Chicken on a tray, brush with Fat, then Salt & Pepper. If the Chicken is marinated, then just season with the Salt & Pepper.
- Bake the Chicken for a total of 45 minutes. After 45 minutes, drizzle most of the Chimichurri over the Chicken. Shut the heat off, but leave the Chicken in the oven for 15–20 minutes. Ladle the remaining Chimichurri over top before serving.