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You are here: Home / Recipes / Best Chimichurri Chicken

By Karina 9 Comments Filed Under: Chicken

Best Chimichurri Chicken

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The Best Chimichurri Chicken, grilled or pan fried with authentic Argentine chimichurri!

Chimichurri is growing fast in popularity and is the most perfect condiment to serve with your chicken or steak! So easy to make and tastes incredible, your Chimichurri Chicken dinner is ready in minutes! With only a handful of ingredients and NO food processors or blenders!

The Best Chimichurri Chicken, grilled or pan fried with authentic Argentine chimichurri! Chimichurri is growing fast in popularity and is the most perfect condiment to serve with your chicken! So easy to make and tastes incredible, your Chimichurri Chicken dinner is ready in minutes! | cafedelites.com

Authentic Chimichurri

Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco. With so many variations in the world of Chimichurri, it’s difficult to say which is the closest to the most authentic recipe there is. This Chimichurri recipe is my Uruguayan born and raised father’s recipe; one of the best cooks I know.

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads! | https://cafedelites.com

Chimichurri Chicken

Truth be told, in Argentina or Uruguay we don’t marinate or baste our meats in chimichurri…ever. Used solely as an accompaniment for your proteins, chimichurri is always served on the side of your plate to dip or pour over your meat.

With this recipe, however, I convinced my father to try marinating some chicken thighs as they are a completely different flavour to beef, and to try the outcome.

He is now converted…with chicken only. Don’t touch his steaks or yours though. If you’d lIke to see how we cook our steaks with chimichurri, see this link!

Chimichurri Chicken dinner is ready in minutes! | cafedelites.com

How to cook chicken with chimichurri

There are two options to chose from to get the best flavour out of your chicken:

  • Cast iron skillet (or plancha as we call it)
  • Grill (bbq)

Once you’ve made your chimichurri, marinate your chicken thighs for 20-30 minutes to really get all of those flavours in. I use thighs for this as they are guaranteed to stay succulent and juicy, but you can use breasts if you wish!

The Best Chimichurri Chicken, grilled or pan fried with authentic Argentine chimichurri! | cafedelites.com

Serve with a simple tomato salad for a healthy, low carb, light dinner!

The Best Chimichurri Chicken is ready in minutes! | cafedelites.com

Read more about our Authentic Chimichurri recipe here!

The Best Chimichurri Chicken, grilled or pan fried with authentic Argentine chimichurri! Chimichurri is growing fast in popularity and is the most perfect condiment to serve with your chicken! So easy to make and tastes incredible, your Chimichurri Chicken dinner is ready in minutes! | cafedelites.com

Best Chimichurri Chicken

The Best Chimichurri Chicken, grilled or pan fried with authentic Argentine chimichurri! Chimichurri is growing fast in popularity and is the most perfect condiment to serve with your chicken! So easy to make and tastes incredible, your Chimichurri Chicken dinner is ready in minutes!
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 4 people

Ingredients

Chimichurri:

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 4 cloves garlic finely chopped or minced
  • 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
  • 1/2 teaspoon pepper (adjust to your tastes)

Chicken:

  • 4 skinless boneless chicken thighs (or breasts)
  • Salt to season

Instructions

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) 
    Makes 1 cup.
  • Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow to marinate for 20 minutes (if time allows). Reserve untouched marinade to serve later.
  • Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through (about 5-6 minutes each side). Once chicken is cooked, set aside and allow to rest.
  • Spoon remaining chimichurri over each chicken thigh (about 2-3 tablespoons of chimichurri per person), or allow your guests to dip their chicken in a small dip bowl of chimichurri.

Nutrition

Calories: 392kcal | Carbohydrates: 3g | Protein: 22g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 108mg | Potassium: 402mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 43.2mg | Calcium: 35mg | Iron: 1.9mg
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Reader Interactions

Comments

  1. colleen says

    May 27, 2020 at 11:02 pm

    In the picture of the Chimichurri it looks like there is onion in the sauce?? I see white chunks … or is that the garlic?

    Reply
  2. Rakhee k says

    October 04, 2019 at 12:54 am

    5 stars
    Thank you for this lovely recipe.My daughter said it tastes like restaurant style.. thanks a ton!!

    Reply
  3. M. Bapat says

    September 19, 2019 at 2:17 pm

    5 stars
    Absolutely delicious and most painless recipe 🙂 I make it often and bask in all the accolades ! Thank you.

    Reply
  4. Demetra says

    April 14, 2018 at 9:56 am

    This looks absolutely awesome, I can’t wait to give this recipe a try. I love that you have the spice of chili in here, so zesty.

    Reply
  5. Janie Bell says

    April 13, 2018 at 6:02 am

    What kind of red pepper is in the chimichurri?

    Reply
    • Karina says

      April 13, 2018 at 3:05 pm

      It is a red chili. Hope that helps! Thanks for following along with me!

      Reply
      • Angie Douglas says

        January 08, 2020 at 10:26 am

        Where we live in Colorado I do not find fresh red chiles. Do you have the name of the chile? Is it a dry red chile that you devein and remove seeds? May I substitute a Jalapeno or other chile pepper and if I do, do I devein and remove seeds or leave it very hot? I have powdered ancho chile powder, chile molido and hatch medium chile powder and might a teaspoon of one of those work for the heat?

        Reply
        • Karina says

          January 08, 2020 at 6:27 pm

          Hi Angie, we use something like this: https://www.harrisfarm.com.au/products/chilli-hot-birdseye-each. Any fresh red chili is fine to use. You can also use a milder one!

          Reply
  6. Evan Mitchell says

    April 12, 2018 at 2:39 am

    Could not possibly forget to give you an accolade about your Chicken Cacciatore recipe. The sauce was to die for. So smooth and silky with a taste so impressive it was a heavenly dining experience.

    Reply

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