Why I Keep Coming Back to This Argentinian Grilled Chicken
I can’t think of another grilled chicken recipe that feels as grounded and satisfying as this Argentinian classic. It’s simple, smoky, and absolutely packed with flavour. I first tried it years ago at a friend’s BBQ party, where the aroma of woodsmoke and sizzling chicken filled the air. Since then, I’ve been recreating it at home, refining the process each time until it became part of my regular rotation.
The real beauty of this dish is its balance. The chicken, marinated with a mixture of garlic, herbs, and citrus, develops this deep, savoury crust on the hot bbq grill. Then there’s the chimichurri, bright, garlicky, and sharp enough to cut through the richness of the meat. It’s not just a condiment; it’s the heartbeat of the meal.
I’ve served this to friends who were convinced they didn’t like chicken, and each one asked for seconds. The technique is straightforward enough for a weeknight, yet it feels special enough to serve at a Sunday lunch. If you’ve been searching for a chicken recipe with a touch of fire and freshness, this one might just be it!
What Makes This Chicken Dish Stand Out For Me
Argentinian cooking has this knack for making ordinary ingredients extraordinary. With chicken, they focus on patience and quality. Instead of heavy sauces, the flavours come from the marinade and the fire. It’s food that demands you really slow down, first during the long marinade, then as you tend to the BBQ grill.
I use bone-in, skin-on chicken pieces because they hold up better over open flames. You can swap in a whole spatchcocked chicken if you’re really feeling ambitious. If you prefer skewered chicken, try our Argentinian-Style BBQ chicken skewers with chimichurri drizzle. The marinade is olive oil-based with fresh oregano, smoked paprika, lemon juice, and garlic. The chicken needs at least four hours in it, but overnight is ideal for maximum flavour.
The chimichurri sauce deserves its own spotlight. I don’t just drizzle it on the chicken; I keep extra on the table for bread, roasted vegetables, and even scrambled eggs the next morning. It’s that versatile.
What to Serve With This Delicious Dish
This dish pairs beautifully with simple sides. I often serve it with roasted sweet potatoes or a crisp cucumber and tomato salad. If you want to keep things authentic, consider provoleta — melted provolone cheese cooked on the grill — as a starter. Grilled corn, drizzled with lime and dusted with smoked paprika, is another favourite. You’re looking for sides that don’t compete but complement the smoky, herbaceous flavours.
Wonderful Wine Pairings for Argentinian Chicken
Malbec (Mendoza, Argentina). With its deep plum notes and velvety tannins, a Malbec like this one is practically made for grilled meats. The smoky finish mirrors the charred chicken skin beautifully. Torrontés (Salta, Argentina). If you prefer white wine, like this delicious Torrontés offers bright citrus and floral notes that dance well with the zingy chimichurri. Its crisp acidity cuts through the chicken’s richness without overwhelming it.
Great Beer Pairings for Argentinian Chicken
Try an Amber Ale, a well-balanced amber ale like this delicious one brings caramel sweetness and subtle bitterness. It stands up to the marinade’s smoky paprika while refreshing the palate between bites. One of the best parings is a cold lager, a crisp, light lager like Beavertown Bones Lager with a low bitterness and with a hint of citrus pairs well with the herbaceous chimichurri. It’s my personal favourite and an excellent choice if you’re serving this on a warm afternoon.
Why This Recipe Works Every Time
Every time I make this, I’m reminded how forgiving and rewarding it is. The marinade adds depth without being fussy. Grilling over indirect heat gives you room for error, and the chimichurri comes together in minutes. It’s one of those dishes that feels tied to a sense of place even when you’re eating it miles away. You can taste the simplicity, the fire, and the herbs in every bite. And isn’t that what good food is meant to do?
Argentinian Grilled Chicken with Chimichurri Sauce
Ingredients
For the chicken marinade
- 1.8 kg Chicken thighs & drumsticks
- 4 cloves Garlic minced
- 1 tbsp Smoked paprika
- 2 tsp Oregano dried
- 1 tsp Chilli flakes optional
- 2 Lemons juiced
- 120 ml Olive oil
- 1½ tsp Sea salt
- ½ tsp Black pepper freshly ground
For the Chimichurry
- 1 bunch Fresh parsly large bunch, finely chopped
- 3 cloves Garlic minced
- 1 tbsp Fresh oregano chopped finely
- 1 Red chilli deseeded and finely chopped
- 120 ml Olive oil
- 60 ml Red wine vinegar
- ½ tsp Sea salt
- ¼ tsp Black pepper
Instructions
- In a large mixing bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, chilli flakes, salt, and black pepper. Place the chicken pieces in a resealable bag or a shallow dish and pour over the marinade. Massage it in so every piece is coated. Seal and refrigerate for at least 4 hours, preferably overnight. When I’m short on time, I’ll do a two-hour marinade at room temperature, but the overnight soak makes a noticeable difference.
- Set up your grill for two-zone cooking — one side for direct heat and the other for indirect. If using charcoal, bank the coals to one side. If using gas, leave one burner off. Preheat to medium-high. Oil the grates lightly to prevent sticking. The skin tends to crisp better on a clean, hot surface.
- Remove the chicken from the marinade and let any excess drip off. Place it skin-side down over indirect heat. Cover the grill and cook for 25–30 minutes, turning once, until an instant-read thermometer inserted into the thickest part reads 70°C. Move the chicken over direct heat for the final 5–7 minutes to crisp the skin and get those lovely char marks. Watch closely to avoid flare-ups. Transfer to a platter and rest for 10 minutes.
- While the chicken rests, combine parsley, garlic, oregano, and red chilli in a bowl. Stir in olive oil and red wine vinegar, then season with salt and pepper. Taste and adjust the vinegar or chilli to your preference. I like my chimichurri slightly loose, so I sometimes add an extra splash of olive oil. It should be punchy but balanced.
- Serve the chicken with a generous spoonful of chimichurri on top. I love adding a side of grilled vegetables and crusty bread to mop up any juices. Leftovers hold up well in the fridge for up to three days.