This chimichurri chicken is made with loads of fresh herbs like parsley, cilantro and green onions. It works perfect slathered on a juicy chicken breast. Gluten-free, Whole30, Paleo, grain-free, low-carb, ketogenic.
Chimichurri chicken is a delicious way to get some more of those nutrient-packed herbs into your life. The beauty of a recipe based off of fresh herbs is that you have complete control over what herbs you add and how spicy you make it.
Chimichurri is usually made using parsley and cilantro, but if you have an herb garden, you can mix and match to your hearts content. I know there are some of you out there who do not appreciate the deliciousness that is cilantro, so feel free to leave it out or substitute it for another herb of your choice.
This delicious chimichurri sauce is made using parsley, cilantro, green onions, jalapeno, garlic, apple cider vinegar, olive oil and salt. It doesn’t get much fresher and more flavorful than that.
You have several options when it comes to this sauce. You can marinate your meat in it, or you can simply slather the meat in it just before cooking. If you really enjoy your food flavor-packed, you can also top it with additional sauce after cooking.
It’s important to note that the sauce really mellows out when you cook it, so be aware that the uncooked sauce will really pack a punch and may overwhelm the flavor of the dish.
Overall, I love how simple and healthy this Chimichurri sauce is. It can be used for so many different things. Apart from marinating meat or fish, you could use it as a delicious dip mixed with some sour cream and cheddar cheese.
You could also make it into a pesto by adding some Parmesan cheese and pine nuts. I imagine that it would be great as part of a breakfast casserole with loads of veggies and eggs. So many options!
I hope you all enjoy this delicious Chimichurri chicken recipe. If you try this one out, please let me know what you think of it in the comments below!
- 1 lb chicken legs or thighs, bone in
- 1 cup fresh parsley
- 1 cup fresh cilantro omit and use more parsley or another fresh herb if you don't like cilantro
- 1 bunch green onion or one shallot
- 3 cloves fresh garlic
- 1 jalapeno seeds removed, unless you like it spicy
- 3 tbsp apple cider or red wine vinegar
- 1/4 cup extra virgin olive oil
- pinch of salt I love this Himalayan pink salt
- Preheat oven to 400F.
- Blend all ingredients except chicken in a blender or food processor until the herbs are coarsely ground. You want there to still be texture, rather than a puree. Add additional olive oil, as needed.
- Separate sauce into two portions. Slather half the sauce in the chicken, and marinate for 1-2 hours, or overnight (ideally).
- Cook on a baking sheet in the oven for 30-40 minutes, or until fully cooked.
- Serve with remaining sauce, if you like your food really flavorful. If not, save remaining sauce for another use.