Wednesday, April 28, 2010

Chicken Thigh Glazed with Chimichurri Sauce

Chicken Thigh Glazed with Chimichurri Sauce is a quick and easy chicken dish that is perfect for weeknight meal. You can serve this with some Spanish rice or Fried Plantains and you are good to go! A Chimichurri is a popular sauce used in many Latin American cuisine. It is used for marinating or seasoning steak, chicken and chorizo sausages. Chimichurri Sauce/ Marinade is a mixture of chopped parsley and other seasonings, including shallots, garlic, herbs, oil and vinegar.

Chicken Thigh Glazed with Chimichurri Sauce Recipe

5 whole Skinless, Bone-in, Chicken Thighs
1 Tablespoon Goya Adobo
4 Tablespoons Chimichuri Sauce (see Note Below)
3 Tablespoons Olive Oil
3 Tablespoons Chicken Stock (Beer or White Wine)

Cooking Directions:
  • Preheat oven at 350°F.
  • Clean and wash the chicken thighs thoroughly. Dry with paper towels.
  • Season the chicken with the Goya Adobo seasoning.
  • Heat a skillet with olive oil at medium-high heat, lightly brush chicken with chimichurri sauce and brown chicken in the skillet in batches, about 5 minutes. Transfer browned chicken to a glass baking dish.
  • When done browning the chicken, de-glazed the skillet with your choice of broth, beer or white wine. Be sure to scrape up all the yummy brown bits.
  • Pour broth with yummy browned bits over the chicken.
  • Generously brush the chicken with the remaining chimichurri mixture.
  • Bake in the oven for 30 minutes, or until juices run clean, basting periodically.
  • Serve with steams rice or rice and beans. Some fried plantains will complete your dish.
  • Enjoy and share!

Chimichurri Marinade/ Sauce Recipe

  • 1 cup parsley, 1 cup cilantro – finely chopped 
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon of oregano
  • ¾ teaspoon of red pepper flakes
  • ½ teaspoon of kosher salt
  • ½ teaspoon ground black pepper
  • 1/3 cup red wine vinegar
  • 1 cup olive oil
  • Place chopped parsley and cilantro in a mixing bowl. Add all seasonings to taste. Add vinegar, then slowly whisk in the olive oil until the marinade emulsifies.
  • Use the sauce to marinate meat before grilling. (Marinate at least one hour; can marinate up to 8 hours or overnight.)
  • Remove meat from the marinade and grill.
  • If you like, reserve some marinade and puree it for use as a sauce.


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