Time: 10 min.
Complexity: easily
Servings: 4

This marinade, based on Argentine chimichurri sauce and parsley, is perfect for chicken breasts or thighs. The chicken can be baked after just two hours of marinating, or frozen in the marinade for up to a month. Defrost it overnight in the refrigerator, and the flavor will be as fresh and vibrant as if it were marinated that day.

Ingredients:

• 1 cup tightly packed fresh parsley leaves
• 2 tablespoons red wine vinegar
• 2 tsp dried oregano
• 0.5 tsp crushed red pepper flakes
• 4 green onions, cut into 2 cm pieces.
• 3 cloves garlic, crushed
• 0.5 cups olive oil
• Zest of 1 lemon
• 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs (about 700 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, wine vinegar, green onions, lemon zest, oregano, black pepper

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Preparation:

Step 1
• Marinade:
  
  Place the parsley, vinegar, oregano, red pepper flakes, green onions, and garlic in a food processor and pulse a few times. With the processor running, pour in the olive oil and pulse until smooth. Add the lemon zest, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Pulse until evenly distributed.
Step 2
• Place 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (about 16 oz.) in a large zip-lock plastic bag. Pour in the marinade, press out any air, seal the bag tightly, and gently massage to coat the chicken. Refrigerate for 2 hours or freeze for up to 1 month; thaw the chicken overnight in the refrigerator before cooking.
Step 3
• Preparation:
  
  Transfer the chicken to a foil-lined baking sheet and roast in a 425°F (220°C) oven until cooked through and an instant-read thermometer inserted into the meat registers 165°F (74°C), 20 to 25 minutes.

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