Tested till perfect Chimichurri Chicken

Chimichurri Chicken

Chimichurri sauce is usually served on the side after grilling or roasting the chicken. However, here it is rubbed under the skin to add flavour to the meat while allowing the skin to crisp.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupspacked fresh parsley sprigfresh parsley sprigs
  • 1/4 cup 1/4cupwine vinegar
  • 2 tsp 2tspdried oregano
  • 6 6minced clove garliccloves of garlic
  • 4 4chicken breastchicken breasts
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In food processor, puree together parsley, vinegar, 1/4 cup (50 mL) olive oil, oregano, garlic and 1/2 tsp (2 mL) each salt and pepper until smooth.

Loosen 1 side of skin from each chicken breast; evenly spread parsley mixture under skin of each, pressing skin back to enclose filling. Brush skin with 1 tsp (5 mL) olive oil; sprinkle with 1/4 tsp (1 mL) each salt and pepper.

Place chicken on greased grill over medium heat; close lid and cook, turning once, until no longer pink inside, about 45 minutes.

Additional information :

Tip: To roast instead of grill the chicken, bake in 425°F (220°C) oven for 30 minutes.

Nutritional Information Per serving: about

cal 406 pro 44g total fat 23g sat. fat 4g
carb 5g fibre 2g chol 136mg sodium 538mg


calcium 5 iron 21 vit A 19 vit C 30
folate 16
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