Seared Chicken with Chimichurri

Yields 5-6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes




  • ¼ cup parsley, finely chopped
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper
  • ¼ cup olive oil
  • Salt & pepper, to taste


  • 1 whole chicken, broken down
  • Salt & pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon canola oil



  1. ADD all ingredients and mix well. Set aside and let sit for at least 15 minutes for
    all of the flavors to marinate.


  1. SEASON both sides of the chicken with salt and pepper and allow to come to room temperature.
  2. SELECT Oven Roast on the Cosori Multicooker, adjust the temperature to 400°F, and set the time to 20 minutes. Allow the multicooker to heat up.
  3. HEAT the butter and oil in the multicooker until butter has melted.
  4. SEAR 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 that all of the pieces have reached 165°F.
  5. SERVE the chicken with the chimichurri on top or on the side.