Chimichurri Marinated Chicken

I had a family birthday dinner coming up and for the first time ever I was feeling anxious. I just couldn't decide what to cook. I asked my the birthday person what they wanted, and they said whatever is easy, but I knew they did have things they didn't like - some of which are my go-to's - so was cautious. I didn't care if he liked everything, but as it was his birthday I wanted it to be special for him.

Another issue was I was simply bored with most of what I cooked for family dinners. My husband, his older brothers and both of my boys are meat and potato/rice/pasta people. They will eat of course eat other things are are very kind, but the meat plays a big role for them. I never make casseroles, lasagna, one pot, or vegetarian for them. My daughter-in-law is overall great, but avoids a few things.  Individually I might, but not a as a group.

I decided on chicken this time, so spent a few days scrolling the internet  for options. I had an idea that I wanted to make my Esquites recipe (Mexican Street Corn), so thought the chicken should perhaps have a South of the Border influence. BUT I didn't want to make the normal shredded meat or anything that tasted like it was seasoned with a pack of taco seasoning. I would have loved to make chicken mole, but wasn't sure if everyone would like it.  I also made South of the Border Seasoned Potato Wedges that ended up being the hit of the meal.  Check them out at the embedded link. 

Then I stumbled the idea for Chimichurri Chicken. I have always been curious about it, but have been cautious as I am not madly in love with parsley which plays a big role. After exploring several recipes, I decided to throw caution to the wind and try a unique version from Carlsbad Cravings. First, they use a combination of parsley and cilantro. Second, they marinate the chicken in part of the sauce instead of just basting it on as you cook the meat.  The only change I made was to use chicken thighs and a little more meat than they used. 

I made the chimichurri the night before. First I set aside a small amount of sauce to drizzle on just before serving, and then put the rest on the chicken to marinade. I chose to grill the meat as I feel that gives it a flavor boost, and the grill marks make for a beautiful plating. I was still worried, but surprisingly everyone enjoyed it, including me. WHEW! It is probably not the best to try new recipes for the first time on company, but when you do and it works out, it feels very, very good. Enjoy!.

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Chimichurri Marinated Chicken
4 Servings

Ingredients - 

2 lbs.                     Boneless, skinless chicken thighs (bigger ones are nice)

1                           Shallot, peeled
3-4                        Garlic cloves, peeled
1/2 tsp                   Crushed red pepper flakes
3T                         Red wine vinegar
1 T                        Fresh squeezed lemon juice
1/2 tsp                   Salt
1/4 tsp                   Pepper
1 C                        Packed flat-leaf Italian parsley
1/2 C                     Packed cilantro 
2 tsp                      Dried Oregano
1/2  C                    Olive oil

Instructions -

Add shallot, garlic, red pepper flakes, red wine vinegar, lemon juice and salt and pepper to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced. Add parsley, cilantro and oregano; pulse until the herbs are almost chopped to desired consistency. Scrape down sides. Pour in the olive oil while pulsing to combine, just until the herb leaves are finely minced but still have some body. Don’t over-process once you add the olive oil or the chimichurri can taste bitter. 

Remove roughly ⅓ cup chimichurri and store in an airtight container in the refrigerator. Add remaining chimichurri to a freezer bag, add chicken and mix until evenly combined. Marinate in the refrigerator overnight for the best flavor. When ready to cook, remove chicken and chimichurri from the refrigerator and let rest 15-30 minutes before cooking. Throw away the used marinade.

Preheat your grill to 400 degrees with the lid closed, clean and grease grates. Grill chicken undisturbed with the lid closed for 5-7 minutes per side, until chicken is cooked through. (Cook to 160 degrees F on an instant read thermometer, then allow to rest for 5 minutes to carryover to 165 degrees F.)

Arrange the cooked chicken on a platter and drizzle with the reserved unused chimichurri. Season with freshly cracked salt to taste.

Note: Meat can also be used in tacos, bowls, salads of any kind, quesadillas, and wraps.