Chimichurri de Pollo a la Parrilla (Grilled Chimichurri Chicken)
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Ingredients
- 700 g chicken thigh fillets
- 25 g fresh flat-leaf parsley
- 3 garlic cloves
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 600 g baby new potatoes
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 37.4 g
- Carbohydrate
- 24 g
- of which sugars
- 1.6 g
- Fat
- 21.9 g
- of which saturates
- 4.2 g
- Fibre
- 2.6 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the baby new potatoes for 15 minutes until tender.
- 2
Finely chop the parsley and garlic and mix with the dried oregano, red wine vinegar and olive oil to make the chimichurri.
- 3
Heat a griddle pan and cook the chicken thighs for 5-6 minutes each side, until charred and cooked through with no pink remaining.
- 4
Slice the chicken and spoon over the chimichurri.
- 5
Serve with the potatoes.
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