Pollo con Chimichurri

Nutrition · per serving

Steps

1. 1

   Pat the chicken thighs dry with paper towel for better browning. Season them on both sides with the salt and black pepper. If the thighs are very thick, flatten them slightly to an even thickness so they cook quickly and evenly.

   500 g boneless skinless chicken thighs5 g fine salt2 g black pepper
2. 2

   Make the chimichurri: in a bowl, combine the parsley, garlic, red wine vinegar, olive oil, oregano, chilli flakes, salt, and black pepper. Stir well and let it sit for 5 minutes; this brief rest softens the garlic and helps the flavors meld.

   30 g fresh flat-leaf parsley, finely chopped12 g garlic, finely minced30 ml red wine vinegar45 ml extra-virgin olive oil2 g dried oregano1 g red chilli flakes2 g fine salt1 g black pepper
3. 3

   Spoon about one-third of the chimichurri over the chicken and rub to coat lightly. Reserve the remaining chimichurri for serving so it stays fresh and vibrant.

4. 4

   Heat a grill pan, cast-iron skillet, or barbecue over medium-high heat until hot. Cook the chicken for 5-6 minutes on the first side, then turn and cook for 4-6 minutes more, depending on thickness, until well browned and the thickest part reaches 74°C. If it colors too quickly, lower the heat slightly to avoid burning the garlic in the coating.

   500 g boneless skinless chicken thighs
5. 5

   Transfer the chicken to a plate and rest for 3 minutes so the juices redistribute. This keeps the meat moist.

6. 6

   Slice or serve the chicken whole, then spoon over the reserved chimichurri just before serving.

Origin & History

Chimichurri is a classic Argentinian condiment, traditionally served with grilled meats from the asado. Its bright mix of parsley, garlic, vinegar, oil, and oregano reflects the country's strong grilling culture and the influence of Mediterranean immigrant cooking.