The secret is the marinade. Chicken pieces are rubbed with salt and chimichurri herbs, and allowed to marinate in the fridge for 1-2 days. The result is a relatively dry skin that becomes crispy while keeping the insides moist and flavorful.
Chimichurri chicken and candied kumquat served over red quinoa, arugula, edamame and bunshimeji mushrooms; kale salad with feta, uglifruit and avocado.
Chimichurri is a flavor we discovered while traveling in Buenos Aires. The parillas all served chimichurri sauce at the table and the steaks were encrusted with a green, red and yellow rub. (Recipe below)
It really is just dried onion, garlic powder, dried oregano and red pepper. We picked up a packet during our trip but will surely make our own when we run out.
Chicken pieces marinating inside a plastic bag.
Arranged in a greased baking dish.
Brown and ready to serve in 50 minutes.
Here served on red quinoa and a side kale salad.
4 chicken pieces
1/4 cup dry unsalted chimichurri rub (or a combination of dried oregano, dried onion, red pepper flakes and garlic powder)
Olive oil to grease baking dish
Salt the chicken pieces generously and rub the chimichurri seasoning until entire surface of meat is covered. Store in sealed plastic pouch and marinate in fridge for 1-2 days. Bake in a greased glass baking dish at 400C for 50 minutes. Remove when skin is brown and crispy. Serve atop grains and with a side salad.
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