Chimichurri Baked Chicken
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…
- 2lb. Chicken parts (I am using thighs, but anything will work);
- ½ cup of Chimichurri Sauce (recipe here);
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.
Next, salt the outside of the pieces fairly liberally and coat with more of the Chimichurri blend.
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.
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…