© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
The uncomplicated chimichurri, a classic Argentinian uncooked sauce, consists of a few spices, fresh parsley and plenty of garlic and acts both as a marinade and sauce. You can make the sauce in a food processor, but hand-chopping everything makes it look more rustic and especially fragrant. It is delicious drizzled over literally anything, from meat, cheese, to tofu and vegetables and fabulous with bread too. To make your chimichurri chicken particularly flavourful, I would recommend that you let the chicken marinate overnight in the fridge. However, if you are short on time or impatient, 30 minutes is minimum.
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- Prepare the sauce by combining all of the ingredients in a bowl. Stir together, cover, and refrigerate for 2 hours or overnight.
- Place the chicken thighs in a large tray or bowl with half the sauce and 1/2 tsp salt. Marinate for at least 30 minutes or up to overnight in the fridge.
- Preheat a heavy skillet over medium heat and add 1 tablespoon of chicken schmaltz or olive oil. Add chicken skin-side down and cook 5-7 minutes per side or until cooked through.
- Arrange the chicken on a platter and serve with remaining chimichurri spooned over top.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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