Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.

Bren
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.

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  • Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.

  • Allow chicken to come to room temperature for no more than 1 hour before baking.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.

  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

Cook's Note:

If desired, you can drain the oil and puree what's left in the skillet using a stick blender to make a gravy.

Nutrition Facts

287.1 calories; 32.5 g protein; 3.6 g carbohydrates; 96.1 mg cholesterol; 293.7 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2018
This is a good recipe and would not change a thing. I would like to offer a cooking option. Since the recipe calls for a 3 lbs bird it will be very young about 6 1/2 weeks old. There is a good chance you will see red or pink bones when finished. Don't be concerned. At that age the chickens bones are immature and very porous so they won't darken like a mature bird. As long as you remove the bird at 163-165 degrees internal it will be safe juicy and tender. With the improved science of roasting/grilling you can forget the old saying 'till the juices run clear'. Under-cooked birds can also have clear juices. Trust your temp device. Your meat is done when it is done and the color of the juice has no baring. Read More
(6)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/24/2018
This is a good recipe and would not change a thing. I would like to offer a cooking option. Since the recipe calls for a 3 lbs bird it will be very young about 6 1/2 weeks old. There is a good chance you will see red or pink bones when finished. Don't be concerned. At that age the chickens bones are immature and very porous so they won't darken like a mature bird. As long as you remove the bird at 163-165 degrees internal it will be safe juicy and tender. With the improved science of roasting/grilling you can forget the old saying 'till the juices run clear'. Under-cooked birds can also have clear juices. Trust your temp device. Your meat is done when it is done and the color of the juice has no baring. Read More
(6)
Rating: 5 stars
04/24/2018
This is a good recipe and would not change a thing. I would like to offer a cooking option. Since the recipe calls for a 3 lbs bird it will be very young about 6 1/2 weeks old. There is a good chance you will see red or pink bones when finished. Don't be concerned. At that age the chickens bones are immature and very porous so they won't darken like a mature bird. As long as you remove the bird at 163-165 degrees internal it will be safe juicy and tender. With the improved science of roasting/grilling you can forget the old saying 'till the juices run clear'. Under-cooked birds can also have clear juices. Trust your temp device. Your meat is done when it is done and the color of the juice has no baring. Read More
(6)
Rating: 5 stars
05/13/2018
Delicious chicken dish. very moist and flavorful.Followed the recipe except I used chicken breasts. It is what I had on hand worked wonderfully.The aroma in my kitchen well I couldn t wait till it was cooked. Worth waiting for. The chicken breasts were thick so the baking time was the 45 min. Thank you for the recipe. Read More
(5)
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Rating: 5 stars
04/13/2018
I've got parsley coming out of my ears right now and my husband was SO happy that I put some of it to use with this recipe! This was very tasty and made for a delicious weeknight dinner. I served this with Mamacita's Mexican Rice (also from this site). Thanks Bren for the recipe! Read More
(3)
Rating: 5 stars
04/24/2018
Great! Read More
(2)
Rating: 4 stars
05/05/2018
Pretty good spatchcock chicken recipe. Will be doing this on charcoal and indirect method next time. Thanks for posting! Read More
(1)
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Rating: 4 stars
05/09/2018
This was the first time I made chimichurri we really enjoyed it. I used bone in chicken thighs and I barbequed the chicken after marinating overnight. The chicken was tender and flavourful. I would add more garlic and pepper next time. #AllrecipesAllstarsCanada #RecipeDetective Read More
(1)
Rating: 4 stars
04/25/2018
Cilantro canola oil ground cumin 1 tablespoon dry oregano teaspoon pepper flakes salt & pepper mix and mash then mix with chicken. Let sit for 1 hour and then place in oven 200 for 1 hour (slow bake) and the chicken was so tender fragrant and delicious! no vinager I pulled apart and side of yellow rice (azafran) and salad! Read More
(1)
Rating: 5 stars
11/18/2018
This was fantastic. I am obsessed with chimichurri and this recipe did not disappoint. I made no changes and will definitely make this again. Read More
(1)