Chimichurri anything is a favorite in our house. Partly because it is fun to say, and partly because it is so dang delicious. Spicy and tangy and scrumptious, chimichurri adds a little zip to whatever you make with it. I’ve chimichurried everything from burgers to steak to potato salad, so I’m not sure what took me so long to introduce chimichurri to chicken, but better late than never!
In its pure form. chimichurri is a mixture of parsley and garlic and olive oil. This version uses all that plus a little bit of lime juice, because lime and chicken are such best friends. And lime makes things taste like summer.
Whirl all of that together until it makes a paste. Now take some cut up pieces of chicken (I cut chicken breast halves in half again to make nice pick-up-able quarters) and tuck some of the chimichurri under the skin and spread the rest over the top. Pop it all in a hot oven for 30 minutes until everything is nice and cooked and crispy.
This is delicious hot, but it also makes a fabulous cold picnic chicken. Go chimichurri your chicken!
- 4 bone-in chicken breasts, cut in half to make quarters
- 2 cups parsley
- 4 cloves of garlic
- Juice from one lime
- A couple of grindings of black pepper
- ¼ cup olive oil
- Preheat oven to 450.
- Put parsley, garlic, lime juice and pepper in food processor and process until well-chopped. Add oil through tube and process until well combined.
- Rub chimichurri under the skin and top of the chicken. Bake for 30 minutes.
- Serve hot or chill overnight for fabulous cold picnic chicken!