Back to School Quick & Easy Chimichurri Chicken Marinade

With fresh herbs and chopped garlic, this classic South American sauce pairs perfectly with chicken.  This recipe uses chicken breast fillets, but they can easily be swapped for thighs, drumsticks or a spatchcock chicken.  The ingredients can also easily be doubled if making a batch for the freezer.

Serves 4-6

DF GF

Hands-on time 10 mins

Total time 10 mins, plus marinating and 25 mins cooking  

 INGREDIENTS

• 30g coriander, finely chopped

• 30g flat leaf parsley, finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp dried oregano

• 1 shallot, finely chopped

• 1 red chilli, deseeded and finely chopped

• 75ml extra virgin olive oil

• 2 tbsp red wine vinegar

• 4-6 Sutton Hoo free range chicken breast fillets

 METHOD

1.     Mix the coriander, parsley, garlic, oregano, shallot, chilli, oil, vinegar, a pinch of sea salt and freshly ground black pepper together until evenly combined. 

2.     Use a stick blender to briefly blitz the sauce in short, sharp pulses, to create a rough consistency.

3.     Add the chicken to the bowl and toss until evenly coated.  Transfer to a large freezer bag and marinate in the fridge for a minimum of 2 hrs or for up to 24hrs.  Alternatively, freeze for up to 3 months.  Defrost fully overnight in the fridge.   

Cook the chicken on the BBQ, in the oven or on the hob, according to your preference, and serve with your favourite sides.

Tip Cook the chicken breasts in a preheated oven at 200°C, fan 180°C, gas 6 for 20-25 mins until cooked throughout and the juices run clear.