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Chimichurri Chicken
Chicken so good it’ll make you dance! The chicken is marinated in a tasty combination of herbs and spices then seared until perfectly cooked and juicy. Top it with a delicious, zingy chimichurri, packed with parsley, oregano, mint, chilli and garlic to name a few, and you’ve got yourself an absolute flavour bomb of a dish.
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 1x
- Category: Chicken
Ingredients
Scale
For the chimichurri:
- 15 g fresh flat-leaf parsley, finely chopped
- 5 g fresh oregano leaves, finely chopped
- 5 g fresh mint leaves, finely chopped
- 1 red chilli, minced (optional)
- ½ small red onion, minced
- 2 garlic cloves, minced
- 2 tbsps red wine vinegar
- 4 tbsps extra-virgin olive oil
- 1 tsp caster sugar
For the chicken:
- 6 chicken thigh fillets
- extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried mixed herbs
- ½ tsp crushed chilli flakes (optional)
Instructions
- Combine the chimichurri ingredients in a bowl. Season with sea salt and freshly-ground black pepper, to taste. Cover with cling film and set aside.
- Add the chicken to a bowl. Drizzle with a splash of extra-virgin olive and toss to coat. Add the cumin, garlic, onion, mixed herbs and chilli. Season with sea salt and freshly-ground black pepper and toss to coat. Let marinate for at least 15 minutes, or up to overnight.
- Heat a splash of oil in a large frying pan over medium-high heat. Arrange the chicken in a single layer and cook until browned and cooked through, 3 to 5 minutes per side depending on the size of your fillets.
- Transfer the chicken to a plate. Top with the chimichurri and serve – enjoy!
