Chimichurri Chicken

Updated: Nov 5

If you are like me Taco Tuesday becomes a household tradition but can often be repetitive. I wanted to create something light to top a healthier protein than beef. This Chimichurri Sauce is not traditional as it is more Cilantro based than Parsley based and it uses green jalapenos instead of red chilis. To me, Cilantro has a brighter and fresher flavor and can be paired with a plethora of ingredients to positively impact the taste of any dish. I tried a different version of this recipe with flank steak by using a Ninja blender but found that hand-cutting each ingredient created a more distinct flavor profile and beautiful texture. Have fun with this, and take a break from cutting if needed. Trust me, hand-cutting will be worth it!


Chimichurri Sauce Ingredients

Keto (Serves 2-4 people)


Produce

1 bunch Fresh Cilantro, minced

½ bunch Fresh Parsley, minced

3 Garlic Cloves, minced

1/4 White Onion, minced

1 Jalapeño, minced


Baking & Spices

1 tsp Salt

2 tsp Cracked Black Pepper

2 tsp Garlic Powder

2 tsp Red Pepper Flakes


Oils & Vinegars

6 tbsp Extra Virgin Olive Oil, more of needed

3 tbsp Red Win Vinegar


Chimichurri Sauce Directions

  1. Remove stalks from the 1 bunch of Cilantro and a ½ bunch Parsley. Save the Cilantro Stalks for the Chicken brine later. Finely mince the Cilantro and Parsley and add to a small bowl.

  2. Mince 3 Garlic Cloves, 1/4 of a White Onion, and 1 Jalapeño with the seeds removed. Mix with the Cilantro and Parsley.

  3. Add 1 tsp of Salt, 2 tsp of Cracked Black Pepper, 2 tsp of Garlic Powder, 2 tsp of Red Pepper Flakes, 6 tbsp of Extra Virgin Olive Oil, and 3 tbsp of Red Wine Vinegar. Mix well and add more Extra Virgin Olive Oil or Red Wine Vinegar if needed.

  4. Refrigerate until ready to serve.


Chicken Ingredients

Keto (Serves 2 people)


Protein

2 Chicken Breasts


Produce

1 bunch Fresh Cilantro Stalks (saved from Chimichurri Sauce)

1 Lime

1/4 White Onion


Baking & Spices

1 tsp Salt

½ Cracked Black Pepper

½ Garlic Powder

1 tsp Cumin

½ tbsp Paprika

½ tbsp Tajin Seasoning

1 tsp Cayenne Pepper

½ tbsp Dried Cilantro

1 tbsp Sugar


Oils & Vinegars

3-4 tbsp Canola Oil


Liquids

4 Cups Water


Chicken Directions

  1. Clean and wash the chicken before prepping.

  2. Create a brine by adding 4 cups of Water, 1 bunch Fresh Cilantro Stalks (saved from earlier), 1 sliced lime, 1/4 of a White Onion pulled apart, 1 tbsp of White Sugar, and 1 tbsp of Salt to a large bowl. Stir brine and add the chicken. Let sit for 30 minutes in the refrigerator.

  3. Preheat the oven to 375 degrees.

  4. Remove the chicken from the brine and rinse. Pat dry with paper towels.

  5. Create a dry rub for the chicken by mixing 1 tsp of Salt, ½ tbsp of Cracked Black Pepper, ½ tbsp of Garlic Powder, 1 tsp of Cumin, ½ tbsp of Paprika, ½ tbsp of Tajin Seasoning, 1 tsp of Cayenne Pepper, and ½ tbsp Dried Cilantro. Mix and moderately coat each side by rubbing the seasonings on the surface of the chicken.

  6. Heat up cast iron skillet and then add 3-4 tbsp of Canola Oil.

  7. Sear the chicken for 2 minutes on each side. Finish the chicken in the oven until the thickest part of the chicken reads 165 degrees.

  8. Slice the chicken breast on the bias and top with the Chimichurri Sauce. Serve immediately.

Now you have something cooked from the SOUL. Serve it to the CULTURE!

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