Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chimichurri Chicken Marinade
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 62 g
- Cholesterol
- 199 mg
- Sodium
- 823 mg
Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 62 g
- Cholesterol
- 199 mg
- Sodium
- 823 mg
Ingredients
Directions
- For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
