Chimichurri Chicken, a culinary marvel that tantalizes the taste buds and ignites a fiery passion for flavor, is a dish deeply rooted in the vibrant culinary landscape of Argentina. Imagine succulent, tender chicken breasts or thighs, grilled to perfection, adorned with a verdant cloak of chimichurri sauce, a symphony of fresh herbs, garlic, tangy vinegar, and a whisper of chili heat.
Picture the scene: a sun-dappled patio, the tantalizing aroma of sizzling meat on the grill mingling with the herbaceous fragrance of parsley, cilantro, and oregano, creating an olfactory symphony that beckons diners to the table. The chicken, marinated in a tangy concoction of lime juice, olive oil, and garlic, is expertly grilled until each morsel boasts a golden-brown exterior and juicy interior, a testament to culinary mastery.
As the dish is served, the vibrant green chimichurri sauce cascades over the chicken, infusing it with a burst of fresh flavors that dance on the palate. The tangy acidity of red wine vinegar and the brightness of freshly squeezed lime juice cut through the richness of the meat, while the earthy undertones of cumin and paprika add depth and complexity to every bite.
With each forkful, diners embark on a gastronomic journey through the verdant landscapes of Argentina, where the pampas stretch as far as the eye can see, and the flavors of the countryside are as bold and untamed as the gauchos who roam its vast expanse. Chimichurri Chicken is more than just a dish; it’s a celebration of tradition, a testament to the rich tapestry of flavors that define Argentine cuisine.
In every succulent bite, one can taste the centuries-old culinary heritage of Argentina, where simple ingredients are transformed into culinary masterpieces that linger in the memory long after the last forkful has been savored. Chimichurri Chicken is not just a meal; it’s an experience—an ode to the joy of gathering around the table, sharing stories, and savoring the simple pleasures of life.
Ingredients:
- 2 lbs chicken thighs, about 8 pieces, boneless and skinless
- 1/2 tsp fine sea salt
- 1 medium tomato, cubed
- 1/2 medium red onion, finely chopped
For the Chimichurri Sauce:
- 1 cup flat-leaf parsley, finely chopped from 1 bunch
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp dried oregano, or 1 Tbsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
Instructions:
Prepare Chimichurri Sauce:
Combine all ingredients for the chimichurri sauce in a bowl in the order listed.
Stir together, cover, and refrigerate for 2 hours or overnight to let flavors meld.
Marinate the Chicken:
In a large mixing bowl, combine chicken thighs, 1/2 tsp salt, cubed tomato, finely chopped red onion, and half of the prepared chimichurri sauce.
Toss until chicken is evenly coated. Cover and marinate for 15 minutes at room temperature or refrigerate overnight if preparing ahead.
Grilling the Chicken:
Preheat the grill over medium/high heat.
Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side.
Ensure the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
Sautéing the Chicken:
Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil.
Add chicken smooth-side-down and sauté for 5-7 minutes per side or until cooked through.
Ensure the internal temperature reaches 165˚F at the thickest point.
Serving:
Arrange the cooked chicken on a platter.
Spoon the remaining chimichurri sauce over the chicken.
Serve immediately and enjoy!
Enhance your Chimichurri Chicken with the vibrant flavors of tomato and red onion! 
