CHIMICHURRI CHICKEN #CHIMICHURRI #CHICKEN

CHIMICHURRI CHICKEN

This simple chimichurri  chicken is seasoned and seared with fresh lemon and garlic. A homemade chimichurri sauce is drizzled on top for a finishing touch.

 #CHIMICHURRI #CHICKEN

INGREDIENTS:

• 1 1/2 tbsp. olive oil
• 1 – 1 1/2 lb. boneless skinless chicken breasts
• 1 tsp. kosher sea salt
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1/4 tsp. dried parsley
• 2 cloves garlic, minced
• 1 lemon, cut into 1/4″ thick slices

FOR THE CHIMICHURRI  SAUCE:

• ½ c. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. red wine vinegar
• 3/4 c. packed flat-leaf parsley
• 2 tbsp. cilantro
• 3 cloves garlic
• 1 scallion (white & light green part only) OR 1 tbsp. minced shallot
• 1 tsp. kosher sea salt
• 1½ tsp. dry oregano
• ½ tsp. crushed red pepper (up to 1 tsp. if you prefer more heat)
• ⅛ tsp. freshly ground black pepper

DIRECTIONS:

1. Set a large skillet over medium heat, when hot, add oil. In a small mixing bowl, combine salt, paprika, garlic powder, pepper, parsley and minced garlic. Rub both sides of the chicken. Tenderize with a cake tester (poke each piece about 10 times), if desired.
2. Place chicken into the hot skillet. Cook for 8-10 minutes on one side, then flip, and cook for 8-10 minutes on the other side. Add the lemon slices around the chicken in the skillet right after flipping. About 5 minutes later, place them on top of each piece of chicken and continue cooking.
3. Let the chicken reach an internal temperature of 160 degrees. Remove the chicken from the skillet and place on a cutting board. Tent with foil for 5 minutes.
4. For the chimichurri sauce: place all of the ingredients into a food processor or blender and pulse/blend until just until a chunky sauce forms. Serve on top of the cooked chicken.

Original Recipe Article from lifemadesimplebakes.com

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