Melanie’s Grilled Chimichurri Chicken

TRH Melanie's Grilled Chimmichuri Chicken

I treated the boys to home cooked treat instead of Friday night take-outs and made Chimichurri Chicken with Portuguese Rice and Parmesan Roast Potatoes. They ate like it’s their last supper 😊

Grilled chimichurri  Chicken
3 chicken quarters
Kosher salt
Coarse black pepper
Chimichurri  paste/sauce **

Score chicken to the bone. Season lightly.
Pour half the chimichurri  paste over and leave to marinade for 3 hours.
Preheat oven to 180 degrees and bake for 45 minutes.
Use left over marinade as a sauce.

** Chimichurri  Marinade/Sauce
Bunch coarsely chopped parsley
½ bunch coarsely chopped coriander (you could use fresh basil or both)
1 chopped red onion
3 tblsp red wine vinegar
4 large garlic cloves, minced
2 tblsp oregano leaves
1 tblsp lemon juice
¼ cup olive oil (might need less)
1 tsp kosher
½ tsp ground black pepper
2 tsp chili flakes

Add parsley coriander, garlic and onion to processor and pulse to combine.
Add oregano leaves, red wine vinegar, lemons juice, salt, pepper and chili flakes and pulse.
Lastly drizzle olive oil while pulsing slowly and everything combine.

Portuguese Rice
1½ cups white or basmati rice
2 tblsp olive oil
1 diced onion
3 garlic cloves finely chopped
4 tblsp freshly chopped parsley
1 big cinnamon stick
3 finely chopped tomatoes (or canned with juice)
250 ml chicken stock
1 cup white wine (optional)
1 heaped tsp celery salt
1 tsp pepper

Soak rice for 1-2 hours.
Rinse till water runs clear.
Heat oil in pan.
Add onion, garlic, cinnamon stick and parsley.
Fry for 5 minutes.
Add tomatoes, salt, pepper, and cook on simmer till tomatoes are broken down.
Add wine and stock then bring to a boil. Add rice and reduce heat to a gentle simmer till all liquid absorbed and rice cooked and tender.

Parmesan Potatoes
4 large potatoes
1 chicken (or vegetable) stock cube
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp onion powder
½ tsp garlic powder
4 tblsp parmesan cheese (bottle/packet variety)
Olive oil

Boil potatoes with stock cube till tender.
Drain and cool.
Slice into wedges and season will all spices and sprinkle with olive oil.
Massage with hands till all combined.
Cover liberally with parmesan cheese and coat evenly.
Bake in preheated oven at 200C till crisp and golden about 10-15 minutes.

Prepared, tried and tested by: Melanie Kramar

This entry was posted in Poultry, Sauces, Side Dish, Vegetables and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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