Chimichurri Chicken
Chimichurri Chicken
The chicken in this dish is marinated with chili flakes and white wine which gives a spicy, slightly lemony and fresh taste as soon as you take a first bite of meat. Quickly, the spiciness of the dish meets the flavors of the chimichurri sauce made of mint, cilantro and parsley. The combination of the two harmonizes particularly well for this chicken recipe.You could also make this recipe on the barbecue by making the necessary adaptations for the cooking.
Ingredients
- 2 to 4 chicken breasts, cut in half lengthwise
- ¼ cup olive oil
- 1 tbsp paprika
- 1 tbsp chili flakes
- 1 clove garlic, chopped
- juice of 1 lemon
- ½ cup white wine
- salt and pepper
Chimichurri sauce
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¾ cup fresh mint
- 4 cloves garlic
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp chili flakes
- 1 cup olive oil
- ¼ cup white vinegar
- ¼ cup cold water
Instructions
- Cut the breasts lengthwise to obtain thinner pieces.
- In a bowl, mix all the marinade ingredients. Add the chicken and coat well.
- Let marinate in the refrigerator at least 1 hour.
- Preheat the oven to 200°C (400°F).
- Place the breasts on a baking sheet lined with parchment paper.
- Pour a little marinade over the chicken.
- Cook for 18 to 22 minutes, until fully cooked.
- Put under the broiler for 2 to 3 minutes to obtain a nice color.
- For the chimichurri sauce, in a food processor, chop the parsley, cilantro, mint and garlic. Add the salt, pepper and chili flakes. Incorporate the oil, vinegar and water. Mix until you obtain a slightly thick sauce.
- Serve the chicken hot with the chimichurri sauce.
Chimichurri Chicken
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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