chimichurri chicken
Level
Easy
Cooking Time
25-30 min
Serves
6
Published June 12, 2024
by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Chimichurri is a flavourful marinating sauce that originates from South America. It’s made with olive oil, red wine vinegar, parsley and garlic. It’s wonderful on chicken, vegetables or other meat.
This Chimichurri Chicken recipe is quick and easy to make. Marinate chicken for an hour to overnight- cook in the oven or on the grill. If you don’t have time for marinating, that’s ok! Brush the chimichurri over the chicken before cooking.
Chimichurri Chicken is something different than eating plain old chicken all the time.
Plus, fresh herbs are super good for you. They reduce inflammation and combat oxidative stress (that causes cell damage) in the body. They are good for digestive health and they enhance flavour without the need for extra salt, sugar or unhealthy fats.
Parsley in particular, supports natural methylation processes. Methylation is a biochemical process that involves the transfer of a methyl group (a carbon + 3 hydrogen atoms) to DNA, proteins or other molecules. It’s an essential process necessary for DNA repair, gene expression (methylation will literally turn disease genes off), detoxification and neurotransmitter synthesis/regulation, lowering homocysteine levels. Parsley does much more than just taste good!
This recipe is naturally gluten free, grain free, made with whole food, dairy free, low carb and keto and paleo friendly.
If you like this Chimichurri Chicken recipe, try these other chicken recipes:
Hasselback Chicken Stuffed with Spinach & Feta
Chicken Fajita Salad with Chili Lime Sauce
Baked Boursin Cheese with Broccoli, Tomato and Chicken
What equipment do you need?
-
Blender or food processor
-
1 casserole dish
- oven or grill
What ingredients do you need?
- cloves garlic
- red wine vinegar
- fresh flat leaf parsley
- fresh or dried oregano
- smoked paprika
- sea salt
- olive oil
- chicken breasts
How to Store Leftover Chimichurri Chicken
Store leftover chicken in a glass, airtight container. It should be refrigerated and eaten within 5 days. Reheat on the stove in a frying pan with olive oil over medium heat. Or reheat in the microwave.
Freezes well.
Chimichurri Chicken
Equipment
- blender or food processor
- baking dish
Ingredients
- 2 cloves garlic
- 2 tbsp red wine vinegar
- 1 cup packed fresh flat leaf parsley
- 1 tsp fresh oregano or 1/2 tsp dried
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- 3/4 cup olive oil
- 6 chicken breasts
Instructions
To Make the Chimichurri
- In a blender or food processor, combine the garlic, vinegar, parsley, oregano, smoked paprika, sea salt. Pulse until mixed together.
- Add the olive oil and pulse until just combined. Don't overprocess.
Marinate the Chicken
- Place the chicken in a baking dish in a single layer.
- Pour the chimichurri sauce over the chicken, ensuring each piece is well-coated.
- Cover the baking dish with plastic wrap or a lid.
- Marinate in the fridge for at least 1 hour to overnight.
Cook the Chicken
- Preheat the oven to 375 F.
- Remove the plastic wrap or lid from the baking dish.
- Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165 F.
- Baste with the chimichurri marinade once or twice during baking.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are naturally gluten-free.