Chimichurri is a Argentinian sauce made of fresh herbs, red wine vinegar and olive oil that is traditionally served along with grilled red meats such as steak. However, I have recently discovered that freshly made chimichurri is also delicious on grilled chicken. In this recipe, the chimichurri sauce pairs perfectly beautifully charred chicken that is cooked in a cast iron pan.
You can leverage any chicken cooking method you like with this sauce.
How to video for this recipe: https://youtu.be/4cy7MgwgioA
Ingredients:
- 6 boneless chicken thighs
- Meat Church BLANCO to taste (sub S&P)
Chimichurri Sauce (double this recipe if you want to serve on top of the chicken after the cook)
- 1/2 C olive oil
- 3 T red wine vinegar
- 3 garlic cloves, peeled
- 1 C parsley, minced
- 1/2 C oregano, minced
- 1/2 t red pepper flakes
- Pinch of Meat Church Season Salt (sub table salt)
- Meat Church BLANCO or Holy Cow to taste.
Tools
- Molcajete
- Vacuum Seal or ziplock bag for marinating
- Cast iron skillet
- 3 T olive oil and 2 T butter for frying
Prepare the chicken
Trim any excess fat from the chicken with a sharp boning or filet knife.
Season lightly with Meat Church BLANCO.
Place the thighs in a ziplock, vacuum seal bag or other marinating container. Do not seal yet. Set aside.
Prepare the chimichurri sauce
Crush the garlic into a paste in a molcajete. Add a pinch of Meat Church Season Salt (or table salt).
Add the garlic paste to a small mixing bowl. Add the parsley, oregano, red pepper flake, red wine vinegar and olive oil. Add Meat Church BLANCO or Holy Cow to taste.
Pro Tip: double the recipe if you want to have chimichurri at the end of the cook to coat the chicken or to serve on the side.
Marinate the chicken
Pour the marinade over the chicken in the bag. Massage it around to coat the chicken. Remove the air, seal and place and the refrigerator for 4 hours or up to over night.
Cook the chicken
Heat a cast iron skillet to medium-high heat. Add 2 T olive oil and butter. When the butter melts, add the chicken thighs.
Cook for 2-3 minutes on one side. Flip when you have a good char.
Cook 2-3 minutes on the other side.
Lower the heat to medium and continue to flip and move the chicken around to cook it evenly. Baste with butter. Add more oil and\or butter as necessary. This will add moisture, richness and speed up the cooking process. Continue to cook until the chicken reaches 165 internal temperature.
Remove the chicken from the pan.
All to cool 10 minutes. Top with additional chimichurri.
Serve and enjoy!
