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Chimichurri Chicken Recipe

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This recipe for Chimichurri Chicken is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHIMICHURRI SAUCE

2 C Parsley
3 Garlic Cloves chopped fine
1 Medium Shallot chopped fine
1 Tsp Salt
1/2 Tsp Crushed Red Pepper Flakes or 1 Jalapeño Chili pepper remove veins and seeds
1/2 C Extra-Virgin Olive Oil
1/3 C Red Wine Vinegar

CHICKEN THIGHS

2 to 3 Lbs Bone-in Skin-on Thighes
1 Tbsp Canola oil
Directions:
Directions:
SAUCE

Finely chop Parsley and add in bowl with Garlic, Shallot, Salt, Rep Pepper flakes, Olive Oil and Red Vinegar. Mix well or puree in blender. Let Sauce stand at room temperature for 20 minutes before serving.

CHICKEN

Heat Oven to 400º. Rub chicken with Oil and season with Salt.
Place Skin Side down in a cold oven proof skillet and set heat to Medium cook without turning, until fat and skin is golden, about 10 to 15 minutes.

Flip Chicken and transfer skillet to oven and cook 15 to 20 minutes longer or until internal meat temperature reaches 175º then transfer to a plate and rest 5 minutes. Serve with Chimichurri Sauce spooned on top.

 

 

 

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