Chimichurri chicken

Chimichurri chicken

Total: 1 hr 20 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 862 kcal
, Fat: 75 g
, Carbohydrate: 8 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the chicken

1 chicken (approx. 1.2 kg)

Chimichurri marinade

2 bunches flat-leaf parsley, leaves torn off
2 bunches coriander, leaves torn off
4 garlic cloves, coarsely chopped
2 red chillies, deseeded, roughly chopped
1 dl red wine vinegar
2 dl olive oil

Charcoal/gas/electric grill

1 tsp salt
4 tbsp olive oil
800 g beef tomatoes, cut into approx. 1 cm slices

To serve

¾ tsp sea salt
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How it's done

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To prepare the chicken

Pat dry the chicken. Remove the backbone and flatten from the breast side.

Chimichurri marinade

Place the parsley in a measuring cup along with all the other ingredients up to and including the oil, puree.

Charcoal/gas/electric grill

Salt the chicken, brush with 2 tbsp of oil. With the lid down, grill the chicken over/on a medium heat (approx. 200°C) for approx. 20 mins. Half-way through, coat the chicken with half of the marinade. Turn the chicken and grill for a further 20 mins. Brush both sides of the tomatoes with the remainder of the oil, grill alongside the chicken for the final 2 mins.

To serve

Coat the chicken with 2 tbsp of the chimichurri marinade. Place the tomatoes on a platter and drizzle with the remainder of the marinade, sprinkle with fleur de sel.

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