Today I am sharing another one of my easy chicken recipes.
Chimichurri Chicken is one of those quick go-to meals when you don’t know what to make for dinner.
In my house we eat this often.
You can bake it or throw it in the slow cooker if desired.
First, all you have to do is chop up parsley, cilantro and red onion.
I add a little chopped garlic and to that I zest and juice a lemon.
Red wine and apple cider vinegar mixed with extra virgin olive oil brings everything together.
It really is that simple.
I must inform you that I have to always double my Chimichurri sauce which I did for this recipe.
Summer always complains it’s never enough Chimichurri sauce leftover so this recipe solves that problem.
Half of the Chimichurri sauce is going to marinate the chicken for us.
It’s important to carefully lift the skin of the chicken back to get the Chimichurri sauce underneath.
You want regret this step believe me.
I also try to marinate the chicken for at least 4 hours preferably overnight.
Before baking make sure you add a little chicken broth to the pan.
The chicken broth not only adds flavor it also makes a nice gravy to top over rice or potatoes.
I like to serve it with Jasmine rice and roasted veggies.
Don’t forget to top the chicken with fresh Chimichurri sauce before serving.
12 chicken drumsticks
1 tablespoon creole seasoning
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1/2 tablespoon smoked paprika
1 cup chicken broth, low sodium
For the Chimichurri Sauce:
2 bunches Italian parsley, chopped
1 cup cilantro, chopped
1 cup red onion, diced
2 cups extra virgin olive oil
3/4 cups red wine vinegar
2 tablespoons apple cider vinegar
6 cloves garlic, minced
1 lemon, zested, juiced
1 tablespoon oregano, dried, crushed
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon black pepper
Mix chicken seasoning blend together.
Rinse chicken well, pat dry, and place into a casserole dish.
Lightly coat chicken in a little olive oil, rub seasoning blend into chicken and set aside.
Mix all chimichurri ingredients together in a large bowl.
Take half of Chimichurri ingredients and pour over chicken.
Make sure you get the chimichurri sauce under the chicken skin.
Cover chicken with saran wrap and refrigerate for at least four hours. Preferably overnight.
Remove the chicken from the refrigerator and bring to room temperature.
Pour chicken broth into pan.
Preheat oven to 375 and bake chicken covered with foil for 30 minutes.
Baste chicken with pan juices every 15 minutes.
Remove foil and bake another 30 minutes or until chicken reaches 180 degrees F.
Continue to baste chicken every 15 minutes.
Broil for 5 minutes to crisp skin slightly if desired.
Serve with extra Chimichurri sauce over rice or potatoes.