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!
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
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!
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!
Serve with a simple tomato salad for a healthy, low carb, light dinner!
Read more about our Authentic Chimichurri recipe here!
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