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.
Servings: 4 portions
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.
Notes
Deboned Chicken Thighs and/or Legs can also be seared until cooked through (175F/80C or higher).
Chicken Breast can also be baked at 425F/220C for about 20 minutes, depending on thickness, or until an internal temperature of 157F/70C. Optionally browned more under the broiler before removing and resting with more Chimichurri on top.
Try Naked Fried Chicken or Wings for a Crispy Chimichurri Chicken dish!
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.