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Baked Chicken with Lemon Chimichurri
Prep Time
20 mins
Cook Time
20 mins
 
Author: delane
Ingredients
  • 1.5 lbs chicken thighs boneless skinless
  • Marinade
  • 1/4 cup olive oil
  • juice from one lemon
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoon Spanish paprika
  • Chimichurri
  • ½ cup olive oil
  • 2 tablespoons  lemon juice
  • ½ cup finely chopped flat leaf parsley
  • 3-4 cloves garlic minced
  • 1/2 small onion finely diced
  • 2  teaspoons crushed red pepper
  • 2 tablespoons fresh oregano finely chopped or 2 teaspoons dried oregano, crushed
  • 1 level tablespoon coarse kosher salt
  • 1/2 teaspoon ground pepper
Instructions
Chicken
  1. In a large bowl place marinade ingredients and mix thoroughly
  2. Add chicken and cover with plastic wrap, let marine in the refrigerator for up to 24 hours.
  3. Preheat over to 425 degrees.
  4. Remove chicken from marinade and place on a baking sheet.
  5. Bake for 35 minutes or until done.
  6. Rest for 5-7 minutes and serve with Chimichurri
Chimichurri
  1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using
Recipe Notes

Instead of baking, this chicken can be grilled.  Over glowing red coals or a hot grill, cook on each side for 3-4 minutes.