Argentine Lemon Chimichurri Chicken
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Argentina. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 156 kcal
- Protein
- 13 g
- Carbohydrate
- 17 g
- of which sugars
- 2.4 g
- Fat
- 4.8 g
- of which saturates
- 1 g
- Fibre
- 2 g
- Salt
- 0.55 g
Ingredients
- 650g skinless chicken thighs
- 2 lemons, zest and 65ml juice
- Large handful flat-leaf parsley
- 2 tbsp chopped oregano
- 2 garlic cloves
- 1 small red chilli
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 600g new potatoes, roasted
- 250g tomato salad
Method
Finely chop parsley, oregano, garlic and chilli.
Mix with lemon zest and juice, vinegar and olive oil.
Coat the chicken with one-third of the chimichurri and rest for 20 minutes.
Grill until charred and cooked through, then rest briefly.
Serve with roast potatoes and tomatoes, spooning over the reserved lemon chimichurri.
Reviews
My first attempt at Argentine Lemon Chimichurri Chicken was a success, with one small note for next time. I used boneless thighs and the grilling time was forgiving even when dinner was briefly delayed.
Sarah GoodallI enjoyed making Argentine Lemon Chimichurri Chicken and the instructions behaved exactly as promised. Keeping most of the sauce uncooked preserved the parsley and oregano flavour.
steve4Argentine Lemon Chimichurri Chicken earned a permanent place in my recipe folder. Fresh lemon made the chimichurri especially vivid against the smoky grilled chicken.
Steve Allanson