Easy weeknight chimichurri chicken is the perfect way to spice up your mid-week meal planning. It also tastes delicious and is on the table in no time at all.
Much as I love to cook, some weeknights all you want is a quick meal and if you’re like me, it has to be full of flavour. I certainly think chimichurri packs a punch in the flavour department but it contains the most polarising of all ingredients…… coriander (cilantro). Did you just gag reading that?
There was a time that I was with you friends, I honestly used to despise this herb. Just the tiniest whiff of it used to repulse me but then…. I was introduced to chimichurri, and it forever changed my views, and my taste buds.
Chimichurri originates in Argentina and Uruguay and is a sauce that is used to accompany grilled meats. I don’t limit my use of it to meats though, and happily pour it over vegetables, salads, or just about anything savoury. There are both red and green versions of chimichurri but the green is my preferred. I also love that it’s raw and contains not only coriander but also garlic, parsley and olive oil making it quite the nutritious powerhouse.
The health benefits of raw garlic
It’s difficult to get raw garlic in isn’t it because really, who wants to chew on a raw clove each day? However in its raw form, is when we reap most benefit due to the allicin it contains. Since allicin is largely destroyed when garlic is cooked, raw is definitely best.
We want allicin as part of our diet because it aids in several ways including:
- Helping to lower cholesterol and blood pressure
- Providing cardioprotective effects
- Helping to stave off colds and flus given it’s antimicrobial, antibacterial and antifungal properties and;
- Providing an abundant source of antioxidants.
All of that said, if you really are a coriander hater you can always get your raw garlic in with pesto. I have a great recipe for that too! 😀
Easy weeknight chimichurri chicken
- ½ cup coriander (leaves only)
- ½ cup continental parsley (leaves only)
- ½ – 1 tsp chili flakes or ½ red chili
- 1-2 cloves garlic (can be left out for a low FODMAPs version)
- 1 Tbsp apple cider vinegar
- 1 tsp dried oregano
- 100ml olive oil
- Pinch of salt and pepper
- 8 boneless, skinless chicken thighs
- A little extra olive oil
- Salad or vegetables of your choice to serve
- To make the chimichurri – add herbs, chilli and garlic (if using) to a food processor and whizz until well chopped (if you have a Thermomix, this was speed 7 for 3 seconds). Add the apple cider vinegar, salt and pepper and blend again to combine (Thermomix speed 6, 2 seconds). Scrape down the sides of the blender then put it on a medium speed and slowly add in the olive oil. Leave to blend for about one minute (Thermomix speed 3). This will yield about 3/4 cup.
- Next, pre-heat a seasoned griddle pan over medium high heat
- Place the chicken thighs in a large bowl and coat them in roughly 1/2 a cup (or less) of chimichurri
- Pour a little extra olive oil into the pan (1/2 Tbsp) then add chicken thighs in batches. My pan can fit 3 at a time
- Cook for 6 minutes each side or until cooked through
- Serve with the extra 1/4 cup of chimichurri poured over the chicken along with roast vegetables, salad or a side dish of your choice