Chimichurri Chicken

Double the marianade

Loved this recipe. In my experience, chimichurri tastes better if you let it sit for a few hours, so I marinated the chicken in it for about 2 hours before cooking. Served with corn in the cob and broccoli. Total hit.

Can the chimichurri be made in a food processor to save time? It seems like it's basically a variation on pesto.

This chimichurri is amazing. We roasted seasoned and oiled mandolin-sliced potatoes in the oven for about 20 minutes before adding the chicken on top and finishing in the oven. The chimichurri goes well with the chicken, but my favorite was eating it on the potatoes. SO GOOD. It could be used on any kind of meat and even bread. I'd like to make a nice focaccia and dip it into this. Definitely making again, but with a mortar and pestle.

Half parsley and half cilantro (actually all cilantro) makes a much better Chimichurri.

Took suggestions to use half parsley, half cilantro, but otherwise followed the recipe as is, using a mortar and pestle to break up the garlic and herbs. Used J. Kenji López-Alt's technique of mixing a little chimichurri with mayo for a stick-to-the-meat marinade. I did about two tablespoons of chimichurri to one tablespoon mayo to marinate four small boneless chicken breasts, with extra at the table for spooning on top. We couldn't help but spoon this deliciousness over everything on our plate!

I substitute lemon in place of the red wine vinegar. Very tasty

I find that bringing refrigerated chimichurri to room temperature when using it as a sauce or condiment makes a huge difference in flavor and compatibility with the cooked meat.

Half parsley and half cilantro (actually all cilantro) makes a much better Chimichurri. We roasted seasoned and oiled mandolin-sliced potatoes in the oven for about 20 minutes before adding the chicken on top and finishing in the oven also added a dash of cumin, coriander and onion powder. This was fab! Baked and then put under the broiler five minutes to give it a better texture.

Easy to throw together especially if your summer herb garden is up and running. I actually used all of the sauce for the marinade by mistake and it still was awesome done on the grill. I imagine that the delicious sauce would have been great over the cooked chicken or spooned over any of the sides. This one is a winner!

I doubled the amounts of parsley, oregano and garlic. , with 4 tbs of vinegar, the rest as in recipe. Left to marinate all night in the fridge. Started by baking sliced potatoes for 20 minutes and then covered the potatoes with the chicken thighs. Needed a bit more than 20 minutes for the meat, so left it in the turned off oven for 10 more minutes or so. Served with cooked green beans. Delicious! Thank you all for the helpful notes .

Yum! I did as another suggested and put the chicken over thinly sliced potatoes - so good. I used the food processor and it turned out great, though I did let it sit for a few hours in the fridge to meld. I used 1/3 for the marinade and 2/3 on top. Given that I was roasting, I didn't feel the need to wipe off the marinade and nothing burned, but it did have a nice crisp. That way you don't have to double the marinade. The original amount was more than enough for the chicken +2lb potatoes.

I chopped some fresh rosemary, thyme, oregano and parsley followed everything else but less salt and marinaded for 2 hours. Served with young broccoli and small yellow potatoes boiled then smashed with butter and Strauss Creamery sour cream- My mom loved it. Shes 88 and my favorite to cook for.

I made this for dinner and the whole family loved it! I would definitely double, maybe even triple the marinade. I made a little more chicken than the recipe called for, so my marinade was already stretched thin, and we would have liked to have more to eat with the couscous. I don't grow parsley, so I took some extra oregano, cilantro, and mint. I was amazed at how much flavor my lazy 10 minute marinade packed in, and I'm sure it would have only gotten better with more time. Would make again!

This was great. Made it without the oregano and left it, slathered onto some chicken drummies, for about an hour. I added a scoop of mayo to the marinade a la Kenji Lopez-Alt, and man was that chicken juicy and tender. Cooked in the oven atop a bed of thinly sliced red potatoes and quartered brussels sprouts. Gosh, this really tasted like junk food in the best possible way; pure schmaltz. Did I follow the recipe? Not really! Did it turn out great anyway? Heck yeah!