Chimichurri Chicken, the Herby Grilled Recipe You Need to Try!

Chimichurri is one of the most vibrant sauces in the world, and it takes less than ten minutes to make. It is bright green, deeply herby and built on fresh parsley, garlic, oregano, red wine vinegar and olive oil. In Argentina, it is the default companion to anything grilled, and once you have tried it with chicken, it is difficult to imagine the two apart.

This recipe pairs a simple spiced chicken with a proper homemade chimichurri, made by hand the traditional way. No blending, no shortcuts. The sauce is spooned generously over the chicken the moment it comes off the heat, so it soaks into every piece. It is the kind of dish that tastes like it belongs at a long, unhurried dinner table.

Grilled chimichurri chicken sliced on a white plate with fresh green parsley sauce.

Chimichurri Chicken Recipe

Serves: 3 to 4 Prep time: 15 minutes + 30 minutes marination Cook time: 25 minutes Total time: about 1 hour 10 minutes

Ingredients for the chicken

  • 500g Chicken Leg Boneless (cut into large flat pieces)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper, freshly ground
  • Salt to taste
  • 1 tbsp olive oil

For the Chimichurri

  • 1 cup fresh flat-leaf parsley, finely chopped by hand (stems removed)
  • 4 garlic cloves, finely minced
  • 1 tsp dried oregano
  • 1/2 tsp red chilli flakes (adjust to taste)
  • 2 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper to taste

To serve

  • Warm flatbread, crusty bread or steamed rice
  • Lemon wedges

Steps

  1. Make the chimichurri first so it has time to rest. In a bowl, combine the finely chopped parsley, minced garlic, dried oregano and chilli flakes. Add the red wine vinegar and stir well. Pour in the olive oil gradually, stirring as you go, until the sauce comes together loosely. Season with salt and pepper. Cover and set aside for at least 30 minutes at room temperature. The longer it rests, the more the flavours develop.
  2. In a separate bowl, combine the smoked paprika, garlic powder, black pepper and salt. Add the chicken pieces and toss until evenly coated. Drizzle with olive oil and mix again. Cover and marinate for 30 minutes at room temperature.
  3. Pat the chicken dry with a kitchen towel before cooking. This ensures the surface sears properly and develops colour rather than steaming.
  4. Heat a grill pan or heavy-bottomed skillet over medium-high heat. Once hot, place the chicken pieces in a single layer. Cook without moving for 5 to 6 minutes until the underside is well charred and golden. Flip and cook for another 4 to 5 minutes until the chicken is cooked through with an internal temperature of 75 degrees Celsius.
  5. Remove the chicken from the heat and let it rest for 3 minutes. This allows the juices to redistribute before cutting.
  6. Slice the chicken and arrange on a serving plate. Spoon the chimichurri generously over the top. Serve immediately with warm flatbread or rice and lemon wedges on the side. Place any remaining chimichurri in a small bowl on the table for people to help themselves.

Tips for Best Results:

Always chop the parsley by hand for the chimichurri. A food processor turns it into a paste, which changes the texture entirely. The sauce should be loose, oily and chunky, not smooth. Flat-leaf parsley works better than curly parsley as it has a more robust flavour. Make the chimichurri at least 30 minutes ahead, or even the night before, as resting time significantly improves the depth of flavour. Red wine vinegar is the traditional choice, but apple cider vinegar works well as a substitute. Chicken leg boneless is the ideal cut here as it stays moist on high heat and holds up to the bold chimichurri without being overpowered. Leftover chimichurri keeps in the refrigerator for up to three days and is excellent as a dressing for salads or a dip for bread.

Chimichurri chicken is fresh, herby and deeply satisfying. It is a recipe that introduces something genuinely new to the Indian home kitchen without requiring anything complicated, and it is one you will find yourself making again and again.

Visit shop.zorabian.com to order fresh, antibiotic-free Zorabian Chicken Leg Boneless and try this recipe today.

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