CHIMICHURRI SPICE-RUBBED CHICKEN BREASTS

CHIMICHURRI SPICE-RUBBED CHICKEN BREASTS

Ingredients 

  • 2 teaspoons kosher salt
  • 1 tablespoon ground paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground fennel
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)

 

Instructions

  1. In a small mixing bowl, stir together all dried spices.
  2. Pat the chicken breasts dry. Coat with canola oil, then season them liberally on all sides with spice mixture.
  3. Preheat,setting the temperature to 300°F (150°C), and setting the time to 3 minutes.
  4. After 3 minutes, add chicken. Set temperature to 300°F (150°C), and set time to 35 minutes.
  5. While chicken is cooking, combine the chimichurri ingredients in a food
  6. processor and process until finely minced, being careful not to over process.
  7. Cooking is complete when internal temperature reaches 165°F (80°C).
  8. Remove let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.
Main Course