Roasted Jerk Chicken With Garden Chimichurri Recipes

CHIMICHURRI CHICKEN MARINADE

Steps:

• For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

PERFECT BAKED JERK CHICKEN

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

CHIMICHURRI CHICKEN

Steps:

• Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
• Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
• Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
• Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
• Serve with remaining chimichurri spooned over top.

LATIN SPICE ROAST CHICKEN WITH CHIMICHURRI SAUCE

Steps:

• For the chicken: Melt the butter in a small saucepan over medium heat or in a microwave-safe bowl in the microwave. Whisk the melted butter, paprika, cumin, oregano, cayenne, salt and pepper in a bowl.
• Remove the chicken giblets. Remove any excess fat and leftover pin feathers and pat the outside very dry with paper towels.
• Massage the entire chicken with the spiced butter, making sure to coat the inside. Use your fingers to separate the skin from the breast and pour some of the butter mixture inside, using your fingers to push it into all the crevices. Stuff the cavity of the bird with the orange and cilantro. Tuck the wings underneath the chicken. Truss the legs with kitchen twine and put the bird breast-side up on a roasting rack in a roasting pan. Put the bird, uncovered, in the refrigerator and chill for at least 6 hours and up to 12 hours.
• Preheat the oven to 400 degrees F. Allow the chilled chicken to stand at room temperature for 30 minutes before cooking. Roast until the skin is crisp and a knife inserted in the thickest part of the thigh produces only clear juices, about 1 hour and 15 minutes.
• Meanwhile, for the chimichurri: Combine the parsley, cilantro, lime juice, vinegar, red pepper flakes, paprika, garlic, salt, olive oil and black pepper in a food processor. Process until creamy but still a little chunky.
• Let the chicken rest 10 to 15 minutes. Remove the twine. Serve the chicken with the chimichurri sauce and drizzled with more olive oil, if desired.

CHIMICHURRI BAKED CHICKEN

Steps:

• Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
• Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
• Allow chicken to come to room temperature for no more than 1 hour before baking.
• Preheat oven to 450 degrees F (230 degrees C).
• Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.