Recipes > Dinner

Chimichurri Chicken with Butter & Herb Rice

Prep Time

30 minutes

Cook Time

40 minutes


2-4 people

With the freshness of herbs and a touch of spice, Creole For The Soul’s Chimichurri Chicken with Butter & Herb Rice is the perfect weeknight meal and easy to make thanks to Tony’s!


  • 1 Shallot, Finely Chopped

  • 1 Fresno Chile or Red Jalapeño, Finely Chopped

  • 3-4 Garlic Cloves, Thinly Sliced or Finely Chopped

  • 1/2 Cup Red Wine Vinegar

  • 1/2 Cup Cilantro, Finely Chopped

  • 1/4 Cup Flat-Leaf Parsley, Finely Chopped

  • 2 Tablespoons Oregano, Finely Chopped

  • 3/4 Cup Extra-Virgin Olive Oil

  • 4-5 Chicken Leg Quarters, or Chicken Cut of Choice

  • Cooking Oil Spray

  • Tony’s Spice N’ Herbs Seasoning, to Taste

  • Tony’s Butter & Herb Rice Dinner Mix

  • Clear


  1. Combine shallot, chili, garlic, vinegar and 1 teaspoon of Tony’s Spice N’ Herbs Seasoning in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil. Set aside.
  2. Put the chicken in a baking dish or bowl, and season generously with Tony’s Spice N’ Herbs Seasoning.
  3. Coat chicken with the chimichurri sauce, rubbing it all in to ensure it is fully covered, even under the skin; cover bowl or baking dish and let marinate in the fridge for at least 4 hours or overnight.
  4. Once marinating is complete, preheat oven to 400°F.
  5. Line a baking sheet with aluminum foil and top with a grilling rack. Coat rack with cooking oil spray and place chicken pieces on top.
  6. Bake 40-45 minutes or until juices run clear and skin is crispy.
  7. While chicken is cooking, prepare Tony’s Butter & Herb Rice Dinner Mix according to package instructions.
  8. Enjoy!

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