Description
Succulent grilled chicken thighs basted with vibrant Argentine chimichurri, bursting with fresh herbs, lemon, and a hint of jalapeño. A zesty, herby dish perfect for those who love bold South American flavors.
Ingredients
4 skinless, boneless chicken thighs
1/2 cup fresh cilantro, chopped
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh oregano or 1/2 teaspoon dried oregano
1 small green bell pepper, julienned
2 garlic cloves, peeled and whole
1/3 cup extra virgin olive oil
1/4 cup lime juice (about 1–2 limes)
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Instructions
Combine cilantro, parsley, oregano, green bell pepper, garlic, lime juice, red wine vinegar, olive oil, salt, and pepper in a food processor. Process to form a coarse sauce.
Place chicken thighs in a shallow dish. Pour half the chimichurri over the chicken, ensuring even coverage. Reserve remaining sauce for garnish.
Marinate chicken in the refrigerator for up to 24 hours (no longer to avoid texture degradation).
Grill chicken over medium heat (or bake at 180°C [350°F] for 15–20 minutes) until fully cooked. Brush with remaining chimichurri during the last 5 minutes of cooking.
Let rest 5 minutes before serving, drizzled with additional chimichurri if desired.
Notes
For enhanced texture: mix 1/2 olive oil + 1/2 coconut oil in chimichurri.
Marinating less than 24 hours prevents ‘filandreuse’ (goopy) texture.
Substitute culantro for cilantro or lemon basil for parsley if preferred.
Use a direct-heat grill to avoid excessive smoke.
Chimichurri keeps in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Poulet Faciles pour le Dîner
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 1 chicken thigh with 1/4 cup chimichurri
- Calories: 320
- Sugar: 1g
- Sodium: 4800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg