Picture this: a long day finally winding down, the sun setting with a palette of fiery oranges and pinks.
You’re craving something satisfying yet light—something that dances between indulgence and health. Enter, the chimichurri chicken.
It’s like a culinary hug, bringing zest and warmth to your dinner table. This isn’t just another chicken recipe; it’s a vibrant tango on your taste buds.
I remember the first time I made this dish—my kitchen filled with the aroma of fresh herbs and garlic, a symphony in itself. It’s kind of like when you discover a new song and play it on repeat; the flavors here are just as catchy.
Whether you’re cooking for yourself or sharing with loved ones, this dish is bound to become a beloved hit. Let’s get into it—oh but wait, did I mention how the tangy chimichurri sauce practically winks at you from the plate?
It’s the star, really.
Steps
- In a small bowl, combine olive oil, vinegar, minced garlic, salt, oregano, red pepper flakes, and smoked paprika by whisking them together until well mixed.
- Finely chop fresh parsley and stir it into the oil and vinegar mixture, ensuring it is evenly distributed throughout the sauce.
- Taste the chimichurri and adjust the seasoning as needed to suit your preferences, adding more salt or spice if desired.
- Serve the chimichurri as a flavorful topping or marinade for roasted or grilled meats and vegetables.
- If you have leftovers, store the sauce in an airtight container in the refrigerator for up to four days, or freeze it in ice cube trays for up to three months. Thaw the cubes as needed at room temperature or overnight in the refrigerator.
Ingredients
- Fresh parsley, finely chopped
- Dried oregano
- Garlic
- Red pepper flakes
- Smoked paprika
- White wine vinegar
- Extra-virgin olive oil
- Sea salt
FAQ
- What is chimichurri sauce, and where does it originate?
- Chimichurri is a vibrant green sauce hailing from Argentina and Uruguay. It’s traditionally made with olive oil, vinegar, garlic, parsley, oregano, and red pepper flakes, and is commonly used as a marinade or dipping sauce for meats like steak, chicken, and fish.
- What ingredients are needed to make chimichurri sauce?
- To prepare chimichurri, you will need fresh parsley, dried oregano, garlic, red pepper flakes, smoked paprika, white wine vinegar, extra-virgin olive oil, and sea salt.
- How should chimichurri sauce be stored, and how long does it last?
- Chimichurri can be kept in an airtight container in the refrigerator for up to four days. For longer preservation, you can freeze it in ice cube trays, which will last for up to three months. Allow the cubes to thaw at room temperature or overnight in the fridge.
- What are some creative ways to use chimichurri sauce?
- Beyond using it on grilled steak, chimichurri can be drizzled over roasted vegetables, spooned into baked potatoes, used as a salad dressing, or mixed into grains like quinoa or rice for an added flavor boost.
- Can I substitute any ingredients in the chimichurri recipe?
- Yes, you can substitute fresh cilantro for parsley or use a combination of both herbs. Additionally, while red wine vinegar is traditionally used, white wine vinegar can offer a brighter flavor in the sauce.
Tips
- If you’re out of fresh parsley, try substituting fresh cilantro or a mix of both herbs for a unique twist on the classic chimichurri flavor.
- To achieve a subtly smoky flavor in your chimichurri, consider adding a bit of smoked paprika, an unconventional yet delightful ingredient.
- For a brighter taste, use white wine vinegar instead of the traditional red wine vinegar in your chimichurri sauce.
- Store any leftover chimichurri in an airtight container in the refrigerator for up to four days, or freeze it in ice cube trays for up to three months, making it easy to thaw small portions as needed.
Equipment
- Mortar and pestle (for grinding and mixing ingredients, if not using a whisk).
- Ice cube trays (for storing and freezing portions of chimichurri sauce).
- Small whisk (if one is not already available in the kitchen).
