Chimichurri Baked Chicken

Chimichurri Chicken 1

In my post about the Argentinian Chimichurri sauce for grilled meats, I noted that the preparation is also used as baste and marinade during the cooking process. Chimichurri is probably most closely associated with beef but the tangy-herbaceous notes also work very nicely with chicken. Today’s recipe would be terrific on the barbecue but, this not being the season in these parts, I am going to bake in the oven instead… 

The Ingredients

  • 2lb. Chicken parts (I am using thighs, but anything will work);
  • ½ cup of Chimichurri Sauce (recipe here);

The Method

Chimichurri Chicken 2

For the best results from marinating, you need to get some of the mix under the skin of your chicken. To do this, make a slash or two in a meaty section of each and then use a spoon and your fingers to loosen the skin and insert a good amount of the herbs and oil underneath, spreading it around inside as far as possible.

Chimichurri Chicken 3

Next, salt the outside of the pieces fairly liberally and coat with more of the Chimichurri blend.

Chimichurri Chicken 4

Put the pieces in a tight fitting receptacle and spoon over the remaining mixture. Cover and refrigerate for at least 6 hours or, preferably, overnight.

Chimichurri Chicken 5

When ready to cook, pre-heat your oven to 350 degrees. Place the chicken on a wire rack over a baking pan and bake the chicken until done, turning at least once during the process. The length of time will depend on the size of your chicken pieces but 45 – 60 minutes should about do it and, if you like, you can pop the pieces under the broiler for a few minutes to achieve a final golden crispiness.

Finally, while the chicken is lovely served hot with sides of veggies, the pieces are also delicious cold and would be a great addition to a picnic basket…

 

2 thoughts on “Chimichurri Baked Chicken”

  1. That, John, looks outstanding!! Absolutely mouthwatering! It’s even breakfast time right now…and I want that chicken! 😊

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