Chimichurri Chicken

Total Time:
1 hr 15 min
20 min
55 min

6 servings

  • Chicken:
  • Six 8-ounce boneless skin-on chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grapeseed oil
  • Chimichurri:
  • 1/4 cup grapeseed oil
  • 1 cup packed fresh flat-leaf parsley
  • 1/3 cup red wine vinegar
  • 1/4 cup packed fresh cilantro
  • 2 tablespoons honey
  • 2 tablespoons fresh oregano
  • 3 cloves garlic
  • 1 shallot, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • Sweet Potatoes:
  • 2 tablespoons grapeseed oil
  • 4 cups peeled and large-diced sweet potatoes
  • 1 teaspoon dark chili powder
  • 1 pinch cayenne
  • 1/4 cup molasses
  • 2 bunches kale, cut into a chiffonade
  • Kosher salt and freshly ground black pepper
  • Garnish:
  • 1/4 cup fresh flat-leaf parsley, chopped
  • For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.

  • For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.

  • For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.

  • Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.

  • Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.

  • To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Rachael's Chimichurri Chicken Bites

    Recipe courtesy of Rachael Ray