This simple chimichurri chicken is seasoned and seared with fresh lemon and garlic. A homemade chimichurri sauce is drizzled on top for a finishing touch.
1scallion(white & light green part only) OR 1 tbsp. minced shallot
1tspkosher sea salt
1 1/2tspdry oregano
1/2tspcrushed red pepper(up to 1 tsp. if you prefer more heat)
1/8tspground black pepperfresh
Instructions
Set a large skillet over medium heat, when hot, add oil. In a small mixing bowl, combine salt, paprika, garlic powder, pepper, parsley and minced garlic. Rub both sides of the chicken. Tenderize with a cake tester (poke each piece about 10 times), if desired.
Place chicken into the hot skillet. Cook for 8-10 minutes on one side, then flip, and cook for 8-10 minutes on the other side. Add the lemon slices around the chicken in the skillet right after flipping. About 5 minutes later, place them on top of each piece of chicken and continue cooking.
Let the chicken reach an internal temperature of 160 degrees. Remove the chicken from the skillet and place on a cutting board. Tent with foil for 5 minutes.
For the Chimichurri Sauce
Place all of the ingredients into a food processor or blender and pulse/blend until just until a chunky sauce forms. Serve on top of the cooked chicken.
Notes
- I only used 1 lemon for this recipe. I cut in in half, got enough juice out for the sauce, then sliced it up.