Seared Chicken with Chimichurri

Seared Chicken with Chimichurri.jpg



  • 1 whole chicken, broken down
  • Salt and pepper
  • 1 tbs canola oil
  • 1 tbs butter


  • ¼ c parsley, finely chopped
  • 3 tbs red wine vinegar
  • 4 garlic cloves, minced
  • 2 tbs fresh oregano or 2 tsp of dried oregano
  • ½ tsp crushed red pepper
  • ¼ c olive oil
  • Salt & freshly ground pepper, to taste


  1. Let the chicken come to room temperature and season both sides with salt and pepper.
  2. Adjust the dial to the [Brown] function.
  3. Using the [+/-] function adjust the temperature to 400°F and time to 30 minutes.
  4. Heat the butter and oil in the multicooker until butter has melted. Place the chicken in the pot skin-side down and allow the skin to cook until golden and crisp; each piece of chicken should cook for 10 minutes on each side. If necessary, use a meat thermometer to check if all of the pieces have reached 165°F.
  5. To make the chimichurri, add all ingredients and mix well. Set aside and let sit for at least 15 minutes for all of the flavors to marinate.
  6. Top the chicken with chimichurri or serve on the side.