Argentinian Grilled Chicken with Chimichurri Sauce
Smoky grilled chicken, vibrant chimichurri, irresistible summer vibes. This Argentinian classic is your new BBQ hero—simple marinade, bold flavours, and perfect char. Ideal for weeknights or weekend gatherings, it’s a dish worth mastering. Find the full recipe and tips to make your cookout unforgettable.
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.