Carmen'z Kitchen

CHIMICHURRI CHICKEN

🍴 Serves 4
⏰ 40 minutes

INGREDIENTS

For the Chimichurri:

  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped (optional for a twist)
  • 3 cloves garlic, minced
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ½ tsp red chili flakes (adjust to taste)
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lemon (optional for added tang)

For the Chicken:

  • 4-6  skinless chicken drumsticks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the Grilled Asparagus:

  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • Salt and pepper to taste

For the Sautéed Veggies:

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 cup mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

  • Garlic Herb Roasted Potatoes – toss baby potatoes with olive oil, garlic, and herbs, then roast until golden and crispy. Simple, tasty, and goes with everything.
  • Coconut Rice – cook your regular white or jasmine rice in coconut milk for a slightly sweet, creamy twist. Great with bold flavors like chimichurri.
  • Cilantro-Lime Rice – just add fresh lime juice and chopped cilantro to cooked rice. Easy upgrade that feels fancy.
  • Grilled or Roasted Veggies – grab any mix of bell peppers, zucchini, onions, or whatever you’ve got. Toss with olive oil, salt, and pepper, then roast or grill.
  • Fruit Salsa (Mango or Pineapple) – sweet and fresh, it’s a fun way to balance the herbs and garlic in the chicken.

INSTRUCTIONS


Step 1: Make the Chimichurri Sauce

  • In a small bowl, mix parsley, cilantro, garlic, red wine vinegar, olive oil, red chili flakes, salt, and pepper.
  • Let it sit for at least 15 minutes to allow flavors to meld. Set aside.

Step 2: Prepare the Chicken

  • Preheat the grill or a grill pan to medium-high heat.
  • Take the skin off the drumsticks and slice in the middle for a butterfly cut
  • Rub the chicken with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
  • Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
  • Let the chicken rest for 5 minutes before serving.

Step 3: Grill the Asparagus

  • Toss asparagus with olive oil, garlic powder, salt, and pepper.
  • Place the asparagus on the grill and cook for 5-6 minutes, turning occasionally, until tender and slightly charred.

Step 4: Sauté the Veggies

  • Heat olive oil in a large skillet over medium heat.
  • Add bell peppers, zucchini, and mushrooms. Sprinkle with Italian seasoning, salt, and pepper.
  • Sauté for 6-8 minutes, stirring occasionally, until veggies are tender-crisp.

Plating

  • Plate each chicken drumstick and drizzle generously with chimichurri sauce.
  • Serve alongside grilled asparagus and sautéed veggies.

HEALTHY TIPS

  • Use less oil: Substitute half the olive oil in the chimichurri with vegetable stock for a lower-calorie option.
  • Add whole grains: Serve with quinoa or brown rice for a fiber boost.
  • Boost veggies: Add more variety like broccoli, snap peas, or carrots to the sautéed mix.
  • Go lean: Use chicken breast or turkey breast for a lower-fat protein option.
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