{"id":51963,"date":"2018-05-26T22:22:44","date_gmt":"2018-05-26T12:22:44","guid":{"rendered":"https:\/\/cafedelites.com\/?p=51963"},"modified":"2026-07-31T00:39:46","modified_gmt":"2026-07-31T04:39:46","slug":"best-chimichurri-chicken","status":"publish","type":"post","link":"https:\/\/cafedelites.com\/best-chimichurri-chicken\/","title":{"rendered":"Best Chimichurri Chicken"},"content":{"rendered":"\n
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The Best Chimichurri Chicken<\/strong> recipe, grilled or pan-fried with authentic Argentine chimichurri<\/a>!<\/p>\n\n\n\n

Chimichurri is growing fast in popularity and is the perfect condiment to serve with your chicken or steak<\/a>! So quick and 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!<\/p>\n\n\n\n

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What is Chimichurri Chicken<\/h2>\n\n\n\n

If you are new to South American food, you might not be familiar with chimichurri. Maybe you tried it from a food truck serving empanadas and wondered what that incredible green topping was. People often call it an Argentinian sauce, but it is really a loose, oil-based condiment meant to go with barbecued meats or churrasco.<\/p>\n\n\n\n

With so many variations out there, finding a truly authentic recipe can be tough. This specific chimichurri recipe was passed down by my father. He was born and raised in Uruguay and was one of the best cooks I ever knew.<\/p>\n\n\n\n

So, what exactly is chimichurri chicken? It is simply chicken that has been marinated and cooked in a fresh chimichurri mixture, allowing the meat to absorb all the garlic, parsley, oregano, and vinegar before it hits the pan. To be completely honest, people in Argentina and Uruguay do not marinate or baste meat in chimichurri. It is used strictly as a side dish to dip or spoon over your protein at the table.<\/p>\n\n\n\n

For this recipe, however, I convinced my dad to break tradition and marinate chicken thighs in the chimichurri before cooking. Chicken takes on flavors completely differently than beef, and the results spoke for themselves. The oil carried the garlic and herbs right into the meat. He ended up loving the outcome when it came to chicken. He just warned me never to try it with his steaks<\/a>.<\/p>\n<\/div>\n\n\n\n

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What Makes This Recipe So Good<\/h2>\n\n\n\n

The real secret to this chicken recipe comes down to the marinating technique. As I mentioned earlier, soaking meat in chimichurri goes against traditional rules. But when I finally got my dad to test it out, we realized exactly why making a chimichurri chicken recipe in this way works so well.<\/p>\n\n\n\n

Chicken needs a little extra help to take on flavor compared to a good steak. By using the mixture as a marinade, the oil naturally drives all the garlic, herbs, and vinegar straight into the meat before it even hits the pan. You do not just get a coating on the outside; it seasons the chicken all the way through.<\/p>\n\n\n\n

This method also makes this chicken chimichurri incredibly fast and simple to put together. You only need to make one mixture. You use half of the batch to marinate the meat and save the rest to spoon over the cooked chicken right at the table. It cuts down on prep time, saves you from washing extra bowls, and gets a great meal ready with very little effort.<\/p>\n<\/div>\n\n\n\n

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What Goes Into Chimichurri Chicken<\/h2>\n\n\n\n
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I love making this chicken recipe because it relies on just a few fresh staples to build the flavor. You do not need a long grocery list, and the whole thing takes barely any effort to prep.<\/p>\n\n\n\n