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Photo of Chimichurri chicken by WW

Chimichurri chicken

Total Time
40 min
15 min
25 min
The tasty South American sauce Chimichurri is made with fresh herbs like parsley, coriander and shallots, plus a pinch chilli for a little kick.


Fresh flat-leaf parsley

1 cup(s)

Fresh coriander

1 cup(s)


2 clove(s), coarsely chopped

Green shallot(s)

2 individual, coarsely chopped

Dried chilli flakes

1 tsp, (Pinch)

White wine vinegar

2 tbs

Olive oil

1½ tbs

Chicken thigh, skinless, raw

576 g, (Buy 4 x 160g thighs), trimmed

Savoy cabbage

200 g, finely shredded

Red capsicum

1 small, cut into thin strips

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a baking tray with oil. To make the chimichurri sauce, process parsley, coriander, garlic, shallot, chilli, 1½ tbs of vinegar and 1 tbs of oil in a small food processor until evenly combined. Season.
  2. Cut 3 deep slashes in thickest part of chicken. Rub chicken all over with sauce and place on prepared tray. Bake for 25 minutes or until cooked through.
  3. Meanwhile, place cabbage, capsicum and remaining oil and vinegar in a bowl. Season and toss to combine.


SERVING SUGGESTION: Boiled baby potatoes. TIP: Cutting the chicken through the thickest part of the meat helps the heat to penetrate and the chicken to cook through quicker.