Recipe: The Culinistas’ Chimichurri Chicken

The Culinistas is a culinary resource that empowers people to gather. They match vetted private chefs with households for meal preps, gatherings (dinner parties, brunches, etc.), and all sorts of custom needs — from full-time placements to travel to postpartum nutrition. Services are available in New York City, the Hamptons, Washington DC, Austin, San Francisco, and Los Angeles. 

Here, we share The Culinistas’ recipe for Chimichurri Chicken.

Chimichurri Chicken

Ingredients (Serves 4)

1 Fresno chili, stem & seeds removed, minced

3 cloves garlic, minced

2 TB lemon juice

1 TB lemon zest

½ TB cumin, ground

½ tsp onion powder

¼ cup cilantro

¼ cup parsley

1 tsp oregano, minced

¼ cup + 2 TB olive oil

4 chicken breasts, skin-on, bone-in

Salt & freshly ground pepper to taste


1. Preheat oven to 400°F.

2. Make the chimichurri: In a small bowl, mix chili, garlic, lemon juice, zest, cumin & onion powder. Let sit for 10 mins. In a high-speed blender, add chili mixture, cilantro, parsley, and oregano. Stream in ¼ cup oil while pulsing. Season with salt & pepper.

3. In a large pan, heat 2 TB oil over medium-high heat. Season chicken with salt and pepper; add skin side down to the pan. Sear until the skin is golden brown, 8-10 mins; flip to the other side. Transfer the pan to the oven and roast until the chicken is cooked through, 15-20 mins.

4. Rest the chicken for 5 minutes, then debone and slice. Serve the chicken with the chimichurri on the side or drizzled over top.



1 lemon yields 3-4 TB of juice; for this recipe, we suggest one lemon.


Some chilies might be too hot; add half first and then add more.


Cooked chicken has the internal temp of 165°F.

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