Zingy Grilled Chimichurri Chicken with Roasted Potatoes
Servings: 2 servings
Ingredients
For the chimichurri:
- 50 g coriander chopped, reserve some sprigs to serve
- 20 g parsley chopped
- 1 shallot peeled and chopped
- 1-2 green chillis roughly chopped
- 2 garlic cloves peeled
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tsp salt
For the rest of the recipe:
- 4 chicken thighs skinless & boneless
- 400 g new potatoes or any large potatoes halved
- 1 tbsp olive oil
- 1 rosemary sprig roughly chopped
- 1 lemon halved
- 50 g Greek yoghurt
Instructions
- Start by making the chimichurri, as we are using this to marinate the chicken. Use a food processor to make a smoother chimichurri sauce. Add in all the ingredients and then add one chilli and taste in case your chillies are very hot. Add the second chilli if needed. Tip half of the sauce over the chicken thighs and cover in the fridge for at least 2 hours or overnight.
- Preheat the oven to 180C fan / gas 6. In a small baking dish combine the potatoes with the oil and rosemary and season with salt and pepper. Bake for 18-20 minutes until golden and starting to crisp up.
- Stir the remaining chimichurri through the Greek yoghurt and top with a drizzle of oil.
- Heat a griddle pan on a medium high heat. Start by charring the lemon halves, leaving them on the griddle to leave char marks for 2-3 minutes without moving. Put to one side.
- Griddle the thighs for 3-4 minutes on each side, until charred and totally cooked through. Leave to rest for at least 5 minutes before slicing and serving with the crispy potatoes, charred lemon and the chimichurri yogurt. Garnish with the reserved coriander leaves and a simple crunchy green salad.
Notes
For really deep golden colour on the chicken when using a griddle pan, using a grill press is so helpful if you have one. It ensures maximum contact with the grill so that you get deep charring and good colour.