Chimichurri Chicken (Frog Legs)
An easy weeknight dinner with a flavor-packed, chimichurri marinade made with fresh parsley and cilantro quickly in a blender. The leftovers make a great sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bakedbymelissa.com.
Cooking tools:
- Blender
- Instant-read thermometer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Airtight container
- Refrigerator
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- ¼ cup olive oil plus 2 tablespoons, divided
- Juice of 1 lemon
- A splash red wine vinegar
- 6 garlic cloves
- 1 bunch parsley
- 1 bunch cilantro
- 2 large scallions
- 1 teaspoon salt, plus more to taste
- Black pepper
- ½ teaspoon sweet paprika
- 1/3 cup plain yogurt
- 2 lbs. whole chicken legs
- 3 tablespoons unseasoned breadcrumbs
- Arugula, to serve
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