chimichurri chicken.

 

[lt_recipe name=”Chimichurri Chicken” print=”yes” ingredients=”1 cup extra virgin olive oil;1/4 cup red wine vinegar;1 yellow onion, coarsely chopped;1 cup fresh parsley;1 cup fresh cilantro;10 garlic cloves;3 teaspoons ground cumin;2 teaspoons coarse kosher salt;2 teaspoons dried oregano;1 teaspoon ground red pepper (cayenne works here);kosher salt, for pre-seasoning;1.5-2 pounds bone-in chicken thighs (boneless will work too);olive oil, for searing;;” ]in a blender, food processor, or using an immersion blender, combine olive oil, red wine vinegar, onion, parsley, and cilantro. blend until mostly smooth—add garlic cloves, cumin, salt, oregano, and red pepper. continue blending until all ingredients are combined. the consistency will resemble apple sauce. this makes about 2.5-3 cups of chimichurri sauce. ;;place chicken thighs in a large bowl and salt. add about 1/2 cup of the chimichurri sauce and, using a spoon or your hands, spread the chimichurri until the chicken thighs are fully coated. allow to sit at room temperature for no more than about 30-40 minutes. do not move on to the next step if the chicken is still very cold.;;in a large 9 or 10-inch cast iron skillet, or a heavy bottomed non-stick skillet, heat a few teaspoons of olive oil on medium-high heat. add chicken thighs working in batches (two at a time) and sear for about 2-3 minutes each side—starting with skin side down. remove the first batch from the pan, set aside, and repeat with remaining chicken. the chicken is not done at this point.;;preheat oven to 400 degrees. add all seared chicken back to the cast iron skillet in an even layer, although a little overlap is alright. finish the chicken in the oven for about 40 to 45 minutes, until the chicken is cooked all the way through. cut a piece open or use a meat thermometer to check—it should read at least 165 degrees. if using boneless chicken thighs, lower the temperature to 375 and check after about 30-35 minutes/;;when the chicken is about 5 minutes from being done, top each thigh with a spoonful of chimichurri sauce and finish in the oven for the last few minutes. serve immediately, directly out of the cast iron with rice, potatoes, or a salad.[/lt_recipe]