Argentinian Chimichurri Chicken Recipe

This recipe for Argentinian Chimichurri Chicken is the perfect way to change up your same old chicken routine. Herby, spicy, garlicky, and with a bit of tang, simply skewerer up marinated chicken breast, grill, slather in chimichurri and devour. 

For more easy and delicious chicken recipes, check out my post for Honey Chicken Chipotle, BEST Easy 5 Ingredient Chicken Marinades, Chili Lime, and Brown Sugar Garlic marinades that will have you singing the praises of chicken all day long. 

I can’t wait for grilling season. I just can’t wait, so I’m not going to even try. I’m just going to go on ahead and make recipes for the grill as though it’s not freezing outside and there is no snow on the ground and I’m not bundled up in so many layers I can barely move my hand to cut the chicken, much less skewer it. 

When the urge to grill gets this bad, I just go with it. The good news is, if you’re not crazy like me and don’t want to go outside and actually use your grill in the frigid temperatures, you can also use an indoor grill pan. Same delightful taste, less frostbite. 

Since I was in a summery mood anyway, I thought why not go all the way and make a dish that is pretty enough for a summer barbecue spread, yet warm and comforting enough to make a chilly evening at home bearable…and that is how this recipe came to be. Well, that and my newfound love of all things smothered in chimichurri sauce. It’s legit the best sauce/marinade/dip I’ve ever had and I’m kind of a sauce connoisseur. 

WHAT DOES CHIMICHURRI TASTE LIKE? 

I feel like there should be some sort of Chimichurri song. Doesn’t it just beg for a song? Like “Chi, chi, chi, chiiiiiiimichurri!” (Sung to the tune of the Chia pet song.)

Anyway, what does it taste like? Well, it tastes fresh, herby, a little bit grassy, pungent and garlicky, and tangy. It’s freshness is what I like about it. It tastes like summer and sunshine and vacation. 

WHAT IS CHIMICHURRI GOOD ON?

Short answer: everything. 

Long answer: I’ll break it down for you in (serious) bullet points, in no particular order. (Keep in mind this sauce can be used as a marinade or a table top condiment, or both — whatever you prefer. 

• Chicken (any kind! Especially boneless, skinless)
• Beef  (steak, hamburgers)
• Fish (tuna, red snapper, shrimp)
• Poultry (pork chops, tenderloin)
• Potatoes (baked, roasted)
• Bread (garlic bread, rolls)
• Vegetables (roasted, sliced) 

If you’re skeptical of any of my suggestions, the best thing to do is to start with this recipe for Argentinian Chicken kebabs with chimichurri sauce and see if you like it. Then, you can make it again and again on all your favorite proteins, veggies, and whatever else you like. 

DOES CHIMICHURRI FREEZE WELL?

Yes, you can freeze chimichurri! So, if you find yourself to be a chimichurri fiend like I found myself, then you’re probably going to want to make up a big, big batch and save some for later. Here’s how: 

I like to make mine then put it in an ice cube tray for single-serving use later. It’s as easy as spooning the chimichurri into each ice cube section, popping it in the freezer, and popping one (or more) out to thaw and using on an as-needed basis. 

Or, if you feel like you’re going to use more chimichurri at once, you can freeze it in airtight containers like Ziploc bags or glass bowls and thaw big batches for all your parties (or just yourself, no judgement). 

HOW LONG CAN YOU KEEP CHIMICHURRI IN THE FRIDGE?

Chimichurri should definitely be refrigerated and eaten within 2-3 weeks of making, that is, if you can keep it around that long!