You'll discover that grilled chimichurri chicken brings Argentina's bold flavors to your backyard. This dish combines fresh herbs, garlic, and vinegar to create a marinade that transforms ordinary chicken into a memorable meal. Start by learning the traditional preparation method, which ensures tender, flavorful results every time. Understanding the key components and techniques will help you master this South American classic, setting the stage for an authentic grilling experience.
Key Takeaways
- Chimichurri sauce combines fresh parsley, oregano, garlic, red wine vinegar, and olive oil to create both marinade and serving sauce.
- Marinate chicken breasts in half the chimichurri sauce for 2-4 hours before grilling for optimal flavor infusion.
- Grill chicken on medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
- Let chicken rest 5 minutes after grilling, then serve with reserved chimichurri sauce drizzled on top.
- Prepare chimichurri sauce up to 24 hours ahead and store remaining sauce in refrigerator for up to five days.
History
While chimichurri sauce originated in Argentina and Uruguay in the mid-1800s, grilled chimichurri chicken gained popularity in the United States during the 1990s.
You'll find that traditional chimichurri was created by gauchos, South American cowboys, who needed a flavorful sauce to accompany their grilled meats.
The recipe's evolution into grilled chimichurri chicken came from innovative chefs who discovered that marinating poultry in this vibrant green sauce produced exceptional results.
The dish's transformation from a condiment to a complete meal showcases cooking's natural progression.
You'll notice that modern versions often include adaptations, such as using different herbs or adding citrus, while maintaining the sauce's signature parsley and garlic base.
Today's grilled chimichurri chicken represents a perfect fusion of South American and North American culinary traditions.
Recipe{ing}
Grilled Chimichurri Chicken combines the smoky flavors of perfectly grilled chicken with the bright, herbaceous notes of traditional Argentinian chimichurri sauce. The marinade not only infuses the meat with incredible flavor but also helps keep the chicken moist and tender throughout the grilling process.
This dish stands out for its versatility and bold taste profile, featuring a harmonious blend of fresh parsley, oregano, garlic, and red wine vinegar. The chimichurri sauce serves both as a marinade and a finishing sauce, creating layers of flavor that make this grilled chicken dish truly memorable.
- 4 chicken breasts, boneless and skinless
- 2 cups fresh parsley, packed
- 4 garlic cloves
- 1/4 cup fresh oregano
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 shallot, minced
Begin by making the chimichurri sauce in a food processor, combining parsley, oregano, garlic, shallot, and red pepper flakes until finely chopped. Add vinegar and olive oil while pulsing, then season with salt and pepper.
Reserve half the sauce for serving and use the remainder to marinate the chicken for 2-4 hours. Preheat the grill to medium-high heat, grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, basting occasionally with the marinade during the first half of cooking.
Let rest for 5 minutes before serving with reserved chimichurri sauce. For best results, bring chicken to room temperature 30 minutes before grilling to ensure even cooking. The chimichurri sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator, though the fresh herbs may darken slightly.
If using a charcoal grill, create two heat zones for better temperature control and to prevent flare-ups. Always slice the chicken against the grain for maximum tenderness.
Final Thoughts
As you master this classic Argentinian-inspired dish, you'll discover it's an excellent addition to your grilling repertoire. The bright, herbaceous chimichurri sauce pairs perfectly with the smoky char of grilled chicken, creating layers of complex flavors.
You'll find this recipe versatile enough for both casual weeknight dinners and special occasions. Double the chimichurri sauce recipe to keep extra on hand for other proteins or vegetables. Store unused sauce in an airtight container in the refrigerator for up to five days.
Consider marinating the chicken for up to 24 hours to enhance the flavor profile. For best results, always bring the meat to room temperature before grilling and let it rest afterward.
This dish works well with sides like grilled vegetables, rice, or crusty bread.
