Authentic Chimichurri Chicken with Fresh Herb Sauce
A flavorful Argentinian chicken recipe featuring grilled chicken and a vibrant chimichurri sauce.
Equipment
- 1 grill preheated to medium-high
- 1 mixing bowl large
- 1 knife for chopping herbs
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 2 tbsp fresh oregano chopped
- 4 cloves garlic minced
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 1/2 tsp red pepper flakes
Chicken
- 1.5 lbs chicken thighs or breasts
- Salt and pepper to taste
Instructions
Preparation
- Finely chop parsley, cilantro, and oregano. Mince the garlic cloves.
- In a mixing bowl, combine chopped herbs, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Mix well and set aside.
Marinating
- Place chicken in a large bowl, season with salt and pepper, and pour half of the chimichurri sauce over it. Mix to coat well. Cover and refrigerate for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat.
- Place marinated chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F.
- During the last few minutes of grilling, brush chicken with remaining chimichurri sauce for added flavor.
Serving
- Once cooked, remove chicken from the grill and let it rest for a few minutes before serving with additional chimichurri sauce.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs for the best flavor. Marinate the chicken for at least 30 minutes, but overnight is better. Ingredient Substitutions: You can use chicken breasts instead of thighs for a leaner option. How to Serve: Pair with a fresh salad or rice dish. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the chimichurri sauce a day in advance to save time.