Chimichurri Baked Chicken
Recently, I posted a recipe for the Argentinian Chimichurri Sauce for grilled meats, and 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. For this recipe, I am baking the chicken in the oven, but it would also be great on the barbecue.
- 2lb. Chicken parts (Thighs, but any other parts will work as well);
- 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 Chimichurri Baked 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…