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Argentine Pollo a la Parrilla, or grilled chicken, is a beloved dish that captures the essence of Argentine cuisine. When paired with a vibrant chimichurri sauce, it becomes an unforgettable meal. This guide will walk you through the steps to prepare authentic Argentine-style grilled chicken with chimichurri.
Ingredients Needed
- 4 chicken thighs or breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- For the chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt to taste
Preparing the Chicken
Start by seasoning the chicken with salt, pepper, and a tablespoon of olive oil. Let it marinate for at least 30 minutes to enhance the flavor. Preheat your grill to medium-high heat. Once hot, place the chicken on the grill and cook for about 6-8 minutes per side, or until fully cooked and with nice grill marks. Remove from the grill and let rest for a few minutes before serving.
Making the Chimichurri
While the chicken grills, prepare the chimichurri sauce. In a bowl, combine the finely chopped parsley, minced garlic, red pepper flakes, oregano, salt, red wine vinegar, and olive oil. Mix well until all ingredients are incorporated. Adjust the seasoning to taste. The sauce can be made ahead and stored in the refrigerator for up to 24 hours to allow flavors to meld.
Serving Suggestions
Serve the grilled chicken hot, topped with generous spoonfuls of chimichurri. This dish pairs beautifully with grilled vegetables, roasted potatoes, or a fresh salad. The bright, tangy chimichurri adds a burst of flavor that complements the smoky grilled chicken perfectly.