Pollo con Chimichurri
This pollo con chimichurri is juicy, smoky, and deeply savory, with a sharp herbal sauce that cuts through the richness of the chicken. It is a fast, beginner-friendly dish that delivers the bold flavor of an Argentine-style grill in under half an hour.
Ingredients
Pollo
- 500 gboneless skinless chicken thighs
- 5 gfine salt
- 2 gblack pepper
Chimichurri
- 30 gfresh flat-leaf parsley, finely chopped
- 12 ggarlic, finely minced
- 30 mlred wine vinegar
- 45 mlextra-virgin olive oil
- 2 gdried oregano
- 1 gred chilli flakes
- 2 gfine salt
- 1 gblack pepper
Instructions
- 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.
- 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.
- 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
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.
- 5
Transfer the chicken to a plate and rest for 3 minutes so the juices redistribute. This keeps the meat moist.
- 6
Slice or serve the chicken whole, then spoon over the reserved chimichurri just before serving.
Nutrition per serving
Notes
- •For the best texture, do not overcrowd the pan; cook in batches if needed.
- •Boneless thighs are the quickest option for a 30-minute recipe and stay juicier than chicken breast.
- •Serve with grilled vegetables, a tomato salad, or roasted sweet potato if your paleo approach includes it.
- •If you prefer a looser chimichurri, add 10-15 ml more olive oil just before serving.
Background
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.
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