Traditional Argentinian Chicken Chimichurri: A Taste of the Asado Spirit

In Argentina, food isn’t just a meal—it’s a ritual. The asado, or barbecue, is a cherished tradition that brings family and friends together around an open fire. While beef often takes center stage, Chicken Chimichurri (Pollo al Chimichurri) has earned its place as a beloved classic. Juicy, flame-grilled chicken marinated and basted in zesty, herb-laden chimichurri sauce delivers all the smoky, garlicky, and tangy flavors Argentina is known for.

This recipe stays true to its roots. The chimichurri—made with fresh parsley, oregano, garlic, vinegar, and olive oil—acts both as a marinade and as a sauce for serving. The result is a dish bursting with bright, fresh flavor, perfectly balanced by the smoky char from the grill. Whether you’re hosting a summer barbecue or craving a taste of South American authenticity, this dish brings Argentina’s passion for grilling right to your plate.

Ingredients (Serves 4–6)

For the Chicken:

• 1.5 kg (3 lb) chicken pieces (thighs, drumsticks, or spatchcocked whole chicken)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For the Authentic Chimichurri Sauce:

• 1 cup (25 g) fresh flat-leaf parsley, finely chopped
• 3 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
• 4 cloves garlic, minced
• 1 small red chili or 1/2 tsp red pepper flakes (optional, for mild heat)
• 1/4 cup (60 ml) red wine vinegar
• 2/3 cup (160 ml) extra-virgin olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Juice of 1/2 lemon (optional for brightness)

Optional Garnishes:

• Lemon wedges
• Fresh parsley
• Extra chimichurri for serving

Substitution Tips:

• Replace parsley with cilantro for a spicier twist.
• Use white wine vinegar if red wine vinegar isn’t available.

Instructions

1. Prepare the Chimichurri (10 min):
   In a medium bowl, combine parsley, oregano, garlic, chili, vinegar, olive oil, paprika, salt, and pepper. Stir well and let sit for at least 15 minutes to allow flavors to meld. For deeper flavor, refrigerate for 2 hours or overnight.
2. Marinate the Chicken (30 min–2 hours):
   Pat chicken dry and place in a shallow dish. Pour half of the chimichurri over the chicken, turning to coat evenly. Reserve the remaining sauce for serving. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the Grill:
   Prepare a charcoal or gas grill for medium-high heat (around 200°C / 400°F). Lightly oil the grates to prevent sticking.
4. Grill the Chicken (25–35 min):
   Place the chicken skin-side down and grill for 10–12 minutes. Flip occasionally, basting with leftover marinade (discard any marinade that touched raw chicken after grilling). Continue grilling until the internal temperature reaches 75°C (165°F) and the skin is golden and crisp.
5. Rest and Serve:
   Transfer chicken to a platter and let rest for 5 minutes. Drizzle with fresh chimichurri and garnish with parsley and lemon wedges.

Recipe Info Box

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4–6
• Difficulty: Moderate
• Course: Main
• Cuisine: Argentinian

Nutrition Information (Per Serving)

Nutrition Note: Rich in heart-healthy fats from olive oil and packed with antioxidants from fresh herbs.
Disclaimer: Nutrition values are estimates and may vary based on specific ingredients used.

Tips, Variations & Notes

1. For Smokier Flavor: Grill over charcoal or add a small wood chunk for authentic asado aroma.
2. Crispier Skin: Pat chicken dry before marinating and grill uncovered for the final 5 minutes.
3. Chimichurri Consistency: For a smoother sauce, pulse ingredients briefly in a food processor.
4. Storage: Keep leftover chimichurri in a sealed jar in the fridge for up to one week.
5. Pairing Idea: Serve with roasted potatoes, grilled vegetables, or a green salad.
6. No Grill? Roast in the oven at 220°C (425°F) for 35–40 minutes, then broil for 3 minutes.
7. Serving Tip: Always serve extra chimichurri on the side—it’s the heart of the dish!

Equipment Needed

• Charcoal or gas grill
• Mixing bowl
• Tongs and basting brush
• Meat thermometer
• Cutting board and sharp knife

FAQs

1. What is chimichurri made of?
   A blend of parsley, oregano, garlic, vinegar, olive oil, and spices—fresh, tangy, and herby.
2. Can I use boneless chicken?
   Yes, though bone-in pieces stay juicier and more flavorful on the grill.
3. Is chimichurri spicy?
   Traditionally, it’s more garlicky and tangy than spicy—add chili flakes for extra heat.
4. Can I make chimichurri in advance?
   Absolutely! The flavor improves after a few hours in the fridge.
5. How long can I marinate chicken in chimichurri?
   Up to 12 hours in the fridge—the longer, the better the flavor.
6. Can I use the same chimichurri for beef or fish?
   Yes! It pairs beautifully with steak, pork, or grilled vegetables.
7. How do I store leftover sauce?
   Keep in a jar in the fridge up to 1 week; bring to room temperature before serving.
8. Can I bake it instead of grilling?
   Yes—bake at 220°C (425°F) until golden, then broil briefly.

Recipe Story & Cultural Context

The asado is more than a cooking method in Argentina—it’s a social event that embodies the spirit of hospitality and friendship. Every weekend, families gather around a grill (parrilla) to share stories and laughter while savoring perfectly grilled meats. Chimichurri, originally a humble countryside sauce, became the national condiment thanks to its ability to complement grilled foods with freshness and balance.

While beef remains the pride of the Argentinian grill, Pollo al Chimichurri offers a lighter yet equally flavorful option. The dish captures the soul of Argentina’s cuisine: rustic, honest, and deeply connected to the land.

Pairing Suggestions

• Sides: Roasted potatoes (papas al horno), grilled vegetables, or tomato salad with red onion.
• Drinks: Malbec wine, Torrontés (white), or sparkling mineral water with lime.
• Occasions: Outdoor barbecues, summer dinners, or festive gatherings.

Conclusion

This Traditional Argentinian Chicken Chimichurri brings the joy and authenticity of the asado straight to your kitchen or backyard. Juicy grilled chicken and vibrant chimichurri combine in perfect harmony—a dish that celebrates Argentina’s love for fire, flavor, and friendship.

So fire up the grill, pour yourself a glass of Malbec, and share your creation using the hashtags below. ¡Buen provecho!

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