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    Accueil » Countries » Mexico

    Best chicken Chimichurri

    Publié le : Aug 30, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    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.

    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.

    Sliced chicken cutlet on a white plate with rice, chimichurri sauce and a few coriander leaves.

    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.

    Sliced chicken cutlet on a white plate with rice, chimichurri sauce and a few coriander leaves.

    🧄 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

    What is chimichurri sauce and where does it come from?

    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.

    How long can you keep this recipe?

    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.

    Sliced chicken cutlet on a white plate with rice, chimichurri sauce and a few coriander leaves.

    🇲🇽 Other Mexican gems

    • Mexican-style poblano rice with spicy chicken
    • Passion fruit and lime margarita

    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

    Escalope de poulet émincée dans une assiette blanche avec du riz, la sauce chimichurri et quelques feuilles de coriandre.
    Pas encore de vote

    Best chicken Chimichurri

    A super-simple recipe for juicy baked chicken breast, rice and spicy chimichurri sauce.
    Servings 2 servings
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Resting time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs

    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
    Metric - US Customary

    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

    To go faster, I sometimes roughly chop the herbs, put all the chimichurri sauce ingredients in a blender and alternate between the on/off buttons to blend my sauce: be careful, it shouldn't be completely blended, there should be some chunks left.
    Author: Marie Compain
    Calories: 831kcal
    Course: Chicken, Main course
    Cuisine: Mexican
    Keyword: delicious, gourmet, spicy
    Régime: Dairy-free, Gluten-free

    Nutrition

    Serving: 1serving | Calories: 831kcal | Carbohydrates: 53g | Protein: 54g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 283mg | Potassium: 1217mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1867IU | Vitamin C: 70mg | Calcium: 104mg | Iron: 4mg

    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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      Smashed potatoes Mexican-style nachos
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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

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