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grilled chimichurri chicken thighs served on top of a bed of goat cheese mashed potatoes

Chimichurri Chicken with Goat Cheese Mashed Potatoes

Recipe ByLaura Reigel
Servings :8
Prep Time 10 minutes
Total Time 10 minutes

EQUIPMENT

INGREDIENTS

Chiminhurri Chicken

  • 8 chicken thighs I like bone-in, skin on
  • ½ cup olive oil (affiliate link) extra virgin
  • ½ cup fresh parsley or cilantro (less traditional)
  • ½ cup red wine vinegar (affiliate link) or sherry vinegar
  • 1 tablespoon fresh oregano or 1 teaspoon of dried oregano
  • 3 cloves garlic finely minced or grated
  • 1 teaspoons kosher salt (affiliate link)
  • 1 teaspoon red pepper flakes
  • 1 Serrano pepper (red if you can find it) seeded and finely diced

Mashed Potatoes

  • 3 russet potatoes boiled and peeled
  • 1 garlic pressed or finely minced
  • 4 tablespoons unsalted butter
  • 5 ounces goat cheese
  • ½ cup chicken or vegetable broth you may need more or less broth

INSTRUCTIONS

Chimichurri Sauce

  • Herbs: Rinse and dry the parsley and the oregano, and remove the leaves from the stems. Chop the herbs into a fine texture.
  • Garlic: Remove the skin from the garlic. Chop finely, or I like to use a garlic press.
  • Serrano Pepper: Remove the seeds from the pepper and finely dice.
  • In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, and red pepper. Add the oil and vinegar and mix well.
  • Store covered for a couple of days and use before the herbs start to turn brown.

Chicken Chimichurri

  • Salt and pepper the chicken thighs.

Mashed Potatoes

  • Cut the potatoes into quarters.
  • Place the potatoes into a pot of water, bring to a boil. Reduce the heat to a gentle boil and cook them until they are soft. (Test with a toothpick or fork for doneness.)
  • Drain in a collander. Let cool for about 10 minutes and then peel off the skins with your fingers.
  • Mash with a potato masher or press the potatoes through a ricer.
  • Add the butter and goat cheese. Mix together. You may have to reheat the potatoes if the butter and cheese aren't melting.
  • Add the broth a little at a time to thin the mashed potatoes to your desired thickness.

Video

RECIPE TIPS

This recipe makes about 1 cup of Chimichurri Sauce.
Food Processor Instructions
Add all ingredients to the bowl of a food processor. Pulse until ingredients are finely minced.
Make Ahead
You can make Chimichurri Sauce up to 4 days ahead.
Mix all of the ingredients together in a Mason jar, but then do not add vinegar until the day that you will be serving the chimichurri. 

NUTRITION

Calories: 536kcal | Carbohydrates: 16g | Protein: 24g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 134mg | Sodium: 456mg | Fiber: 2g | Sugar: 1g | Calcium: 63mg | Iron: 2mg