Baked Chimichurri Chicken

A fellow foodie friend recently posted a recipe for Chimichurri Chicken Skewers and it looked rather delish to me. We gave it a whirl this last weekend, with a few slight modifications.

First, let’s back up. Anyone wondering what is chimichurri? (Like us?) To the interwebs! A few brief searches and quick scans to better understand it’s origin and flavors, we found that chimichurri is a South American creation and is considered a culinary specialty of Argentina. It’s great for seasoning meats or for using as a condiment, sauce, or even dip. There are many ways to vary the preparation and ingredients, but generally chimichurri contains parsley, garlic, olive oil, oregano, and vinegar. This is our version of a chimichurri marinade/rub for chicken. (Thanks for the inspiration Cat!)

Ingredients

  • 4 chicken thighs (de-boned)
  • 1 and 1/2 tbsp minced garlic
  • a big handful of cilantro
  • a bigger handful of parsley (about twice the cilantro)
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • zest of one lime
  • 1 tsp lime juice

Combine everything (but the chicken of course) in a food processor until it makes a paste.

It looks a little like pesto.

(Definitely doesn’t taste like pesto.)

We were going to cut up our chicken thighs and make skewers like Cat because I am all about following recipes so I don’t screw something up. But partway through de-boning our meat Don asked me, “Why can’t we cook it like this? Does it have to be on skewers?” I didn’t have a decent answer. I might have said something along the lines of, “Because the recipe says so?” He scoffs. So, instead we simply removed the bones from the meat and then smeared the green stuff all over the chicken until it was well coated.

Then, into the oven on 375 for about 30 minutes, turning them once at 15 minutes.

Voila! (It was very good.)

Oh. What’s that other stuff on the plate? Well, we also made baked eggplant and butternut mash (with a new secret ingredient that Don wants to keep all to himself but I think we really should share with the world.) I PROMISE to share both recipes. It was just too much to put in one post. Hope you can forgive me for the teaser. 🙂

Many folks like to know beforehand what is to be set on the table; but those who have laboured to prepare the feast like to keep their secret; for wonder makes the words of praise louder.
~ J.R.R. Tolkien, The Return of the King

 

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