Chimichurri Chicken with Sweet Potato Fries

About This Recipe

Grilled chicken thighs served with a side of chimichurri sauce, sweet potato fries, and zucchini.  Grilled meat and chimichurri are a match made in heaven.

Ingredients

• 2 ½ lbs boneless skinless chicken thighs
• 1 Tbsp olive oil
• ½ tsp salt
• 1 Tbsp paprika
• 1 Tbsp garlic (minced)
• 2 medium sweet potatoes
• 2 medium zucchini
• 1 ⅓ Tbsp olive oil
• Salt and pepper
• 1 bunch flat leaf parsley (2-2.5 cups)
• 4 cloves garlic
• 2 Tbsp red wine vinegar
• ½ cup olive oil
• 1 Tbsp lemon juice
• 2 Tbsp red onion (diced)
• 1 tsp oregano

Instructions

1. Add the chicken thighs to a ziplock bag with 1 Tbsp of olive oil, ½ tsp salt, 1 Tbsp paprika, and 1 Tbsp minced garlic. Shake the chicken around in the bag to coat. Remove as much air as possible and marinate in the refrigerator for at least 30 minutes.
2. Heat a grill pan over medium high heat and add 1 Tbsp of olive oil.
3. Cook the chicken in batches if necessary to prevent overcrowding. Cook it for roughly 4 minutes on each side but be careful not to mess with it too much as you want the outside to develop some color.
4. After the chicken has cooked, remove it from the pan and cut it into a large dice. Add it back to the pan to allow for it to finish cooking and develop more color.
5. Preheat your oven to 400°F.
6. Wash and cut your sweet potatoes and zucchini into fry shaped sticks.
7. Add the zucchini to a bowl with 1 tsp of olive oil and lightly season with salt.
8. Add the sweet potatoes to a large bowl and add 1 Tbsp of olive oil. Lightly season with salt and pepper. Spread on a sheet pan and bake for 10 minutes, remove from the oven and flip.
9. While the pan is out of the oven, add the zucchini and bake an additional 8-10 minutes.
10. Watch the pan carefully to make sure the sweet potatoes don’t burn.
11. In a food processor or a blender, add all of the ingredients and blend until smooth. The sauce should be a vibrant green color, if yours is brown you probably need to add more parsley and blend longer.
12. This recipe makes 5 servings. Divide all of your ingredients evenly between 5 containers. Store the chimichurri in a separate, smaller container as you don’t want to heat it in the microwave.