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You've bought chicken breasts but find them bland and don't know what to do with them? Spicy chimichurri sauce is the perfect way to spice up your chicken breast! You'll love this gourmet Mexican-inspired recipe, which is also super-simple to prepare.
And if you like chicken in sauce, you'll love my creamy chicken with lemon and sage or my delicious Chicken Tikka.
💙 Why you'll love it
- It's child's play to prepare
- It makes you travel, I promise!
- It can be kept for several days: perfect for batch cooking.
✅ Gluten-free version
None of the ingredients in this recipe contain gluten, so you're good to go! Just be careful with pepper: some may contain slight traces of gluten, so check the label on the one you buy.
🧄 Which garlic to buy?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions
It's a Latin American blend of aromatic herbs, chili, lemon, onion, garlic and red wine vinegar. Widely used in Mexico and Nicaragua in particular, there are many variations depending on the country, and it is ideal for grilled meats or even fish.
You can store this recipe for 3 to 4 days once the chicken is cooked, in an airtight container in the fridge.
For chimichurri sauce: it can be stored for several weeks in an airtight jar in the fridge, covered with olive oil. Each time you remove a little, add a layer of olive oil to prevent it from oxidizing.
🇲🇽 Other Mexican gems
If you make this chicken Chimichurri, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best chicken Chimichurri
Ingredients
For the Chimichurri sauce
- 3 small bird's eye peppers
- 3 large garlic cloves
- 1 small red onion
- ½ cup parsley leaves
- ⅔ cup cilantro leaves
- 1 teaspoon dried oregano
- Black pepper to taste
- 2 tablespoons red wine vinegar
- 1 lemon
- ⅓ cup olive oil
For the main dish
- 2 chicken breasts
- ½ cup rice as a side
- Salt to taste
Instructions
- Prepare the chimichurri sauce: finely chop the parsley, oregano, cilantro, bird peppers (remove seeds) and chop the red onion.
- Place in a bowl and add the pressed garlic, pepper, red wine vinegar, lemon juice and olive oil.
- Place the chicken cutlets in a freezer bag and add the sauce. Remove as much air as possible, seal the bag and massage with your fingers to distribute the sauce evenly over the cutlets.
- Fold the bag over and refrigerate for at least 1h30.
- Preheat the oven to 420°F/215°C on natural convection/static heat high and low, place the fillets in an ovenproof dish and bake for 20 minutes once the oven is hot. Meanwhile, cook the rice.
- Once cooked, transfer to plates, season with salt to taste and sprinkle with the remaining fresh cilantro.
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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