CHIMICHURRI CHICKEN MARINADE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chimichurri Chicken Marinade image

Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 cup packed fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
4 scallions, cut into 1-inch pieces
3 cloves garlic, minced
1/2 cup olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

There are no comments yet!