Best 4 Chimichurri Chicken Marinade Recipes
**Kick Your Taste Buds into High Gear with Chimichurri Chicken Marinade: A Flavorful Symphony of Herbs, Spices, and Tangy Goodness**
Embark on a culinary adventure with our tantalizing chimichurri chicken marinade, a vibrant symphony of flavors that will transform your chicken into a succulent, juicy masterpiece. This marinade is a harmonious blend of fresh herbs, zesty spices, and tangy ingredients that will leave your taste buds dancing with delight. Whether you're firing up the grill, roasting in the oven, or pan-searing to perfection, our chimichurri marinade is the perfect companion for your chicken, infusing it with a burst of flavors that will make every bite an unforgettable experience. Get ready to tantalize your senses and create a feast that will have your family and friends begging for seconds. This article presents a diverse collection of chimichurri chicken marinade recipes that cater to various dietary preferences and cooking techniques. From a classic chimichurri marinade bursting with fresh herbs and tangy citrus to a gluten-free version that doesn't compromise on flavor, and a spicy variation that adds a fiery kick, we've got you covered. We also provide a vegan chimichurri marinade option for those who prefer plant-based dishes. Each recipe is meticulously crafted to deliver the perfect balance of flavors, ensuring that your chicken turns out tender, succulent, and bursting with chimichurri goodness. Whether you're a grilling enthusiast, a kitchen novice, or a seasoned chef, our chimichurri chicken marinade recipes will guide you in creating a culinary delight that will leave a lasting impression. So, gather your ingredients, fire up your cooking passion, and let's dive into the world of flavors with our irresistible chimichurri chicken marinade.
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
MAYO-MARINATED CHICKEN WITH CHIMICHURRI
If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate - I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I'm cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don't worry, the cooked meat doesn't taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.
Provided by J. Kenji López-Alt
Categories poultry, main course
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Season chicken cutlets on both sides with salt and pepper and set aside.
- Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
- To cook on the grill: Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
- To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
CHIMICHURRI BAKED CHICKEN
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.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
CHIMICHURRI MARINADE
This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.
Provided by phillyguy26
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Wash parsley and remove the larger stems.
- Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 3.3 g, Cholesterol 1.7 mg, Fat 27.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 102.8 mg, Sugar 0.4 g
Tips:
- Use fresh flavorful ingredients to make the chimichurri sauce.
- Allow the chicken to marinate for 4-6 hours or overnight for best results.
- If you don't have olive oil, you can use other types of cooking oil with a neutral flavor, such as safflower oil or canola oil.
- If you don't have red wine vinegar, you can use other types of vinegar, such as white wine vinegar or apple cider vinegar.
- If you don't have cilantro, you can use other fresh herbs, such as parsley or basil.
- Serve the chicken with a side of chimichurri sauce for extra flavor.
Conclusion:
This chimichurri chicken marinade is an easy and flavorful way to prepare chicken for your next meal. The combination of fresh herbs, garlic, and red wine vinegar creates a tangy and savory marinade that will tenderize the chicken and infuse it with delicious flavor. Whether you're grilling, roasting, or baking the chicken, this marinade will help you create a delicious and memorable dish.
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