Chimichurri Chicken

Name: Chimichurri Chicken (Grilled Argentinian)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Central & South America, Argentina
Ingredients: 1/2 cup olive oil; 4 tablespoons minced fresh parsley; 3 tablespoons red wine vinegar; 6 garlic cloves, minced; 1/2 teaspoon dried oregano; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 1-1/2 pounds boneless skinless chicken thighs

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Chimichurri chicken is an Argentinian grilled dish marinated in a vibrant herb, garlic, and vinegar sauce, then cooked to tender perfection. The standout trait is serving half the chimichurri fresh alongside the finished chicken for bright, bold flavor.

🌍Central & South America, Argentina

Total

30 min

Servings

4

Difficulty

Easy

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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9 Ingredients

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Instructions

1
In a large bowl, whisk together the olive oil, parsley, red wine vinegar, garlic, oregano, salt, pepper and crushed red pepper flakes. Reserve half of the chimichurri for serving later, and store it in the refrigerator. Editor's Tip: You could make this recipe by tossing roughly cut garlic and parsley into a blender or food processor with the other ingredients. Or you could do it more traditionally and use a mortar and pestle.
2
Add chicken to the large bowl with the remaining chimichurri and toss to coat. Cover and refrigerate the marinating chicken for at least 30 minutes.
3
Remove the chicken and discard the marinade. Grill the chicken, covered, over medium-high heat for four to five minutes per side or until it reaches 165°F. Serve it with the reserved sauce.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Reserve half the chimichurri before adding the chicken—this keeps it fresh and herbaceous for serving, since the marinade contacts raw poultry.
Mince garlic and parsley finely by hand or use a food processor for a smoother sauce; the traditional method yields a chunkier texture.
Use a meat thermometer to confirm 165°F doneness rather than relying on visual cues; chicken thighs can look done before they're fully safe.
Pat the chicken dry after removing it from the marinade to encourage browning and better grill marks.

Substitutions

Red wine vinegar → white wine vinegar or sherry vinegar (similar acidity and brightness)
Fresh parsley → fresh cilantro (swaps herbaceous flavor for a more citrusy note)
Oregano → marjoram (milder, slightly sweet oregano alternative)
Boneless skinless chicken thighs → boneless skinless chicken breasts (leaner; reduce cooking time slightly)

Storage & make-ahead

Store leftover cooked chicken and reserved chimichurri separately in airtight containers for up to 3 days. Reheat chicken gently in a skillet over medium heat or in the oven at 350°F until warm.