This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The parsley-based sauce is a taste of summer you'll want to make over & over!
Course: Main Course
Keyword: Chimichurri Chicken, cilantro, parsley
Author: Taylor Stinson
8boneless, skinless chicken thighs
1cuppacked fresh parsley
1cuppacked fresh cilantro
1tbspred wine vinegar
1/2red chili, deseeded
1pincheach salt & pepper
Baby potatoes - optional side dish
2cupsgolden baby potatoes, sliced in half
1red pepper, sliced
1red onion, sliced
1/2tspeach salt & pepper
Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.
Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!
Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!
Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!
Roasted baby potatoes - optional side dish
Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!
NOTE: Nutritional info is for 2 chicken thighs, 1/4 of sauce and 1/4 of potato mixture.