Chimichurri is an Argentinian sauce used as a marinade and also as a condiment at the table. It’s now become widely adopted across South America and typically it’s a bright green sauce made up of fresh coriander, shallots, garlic, chilli, vinegar and salt. Traditionally you might finely chop all the ingredients and then cover them with olive oil to make it a sauce but I suggest using a food processor as you get a smoother outcome that marinades well on the chicken

Can I barbecue this grilled chimichurri chicken?

Yes if you are in the height of summer and want to use your BBQ (even if out of summer), this is a perfect recipe for that. It’s a nice one to prep ahead as you can make the chimichurri a day ahead, marinade the chicken a day ahead too then all that’s left to do is roast the potatoes, mix the chimichurri with yoghurt and grill the chimichurri chicken.

Zingy Grilled Chimichurri Chicken with Roasted Potatoes

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Author: Margie
Prep Time: 10 minutes
Marinating Time: 2 hours up to overnight
Cook Time: 20 minutes
Total Time: 30 minutes + marinating
Yield: Serves 2

Ingredients

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For the chimichurri

50g coriander, chopped, reserve some sprigs to serve
20g parsley, chopped
1 shallot, peeled and chopped
1-2 green chillis, roughly chopped
2 garlic cloves, peeled
1 tbsp red wine vinegar
3 tbsp olive oil
2 tsp salt

For the rest of the recipe

4 skinless boneless chicken thighs (ideally free range & organic)
400g new potatoes, or any large potatoes halved
1 tbsp olive oil
1 rosemary sprig, roughly chopped
1 lemon, halved
50g Greek yoghurt

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Instructions

Start by making the chimichurri, as we are using this to marinate the chicken. Use a food processor to make a smoother chimichurri sauce. Add in all the ingredients and then add one chilli and taste in case your chillies are very hot. Add the second chilli if needed. Tip half of the sauce over the chicken thighs and cover in the fridge for at least 2 hours or overnight.
Preheat the oven to 180C fan / gas 6. In a small baking dish combine the potatoes with the oil and rosemary and season with salt and pepper. Bake for 18-20 minutes until golden and starting to crisp up.
Stir the remaining chimichurri through the Greek yoghurt and top with a drizzle of oil.
Heat a griddle pan on a medium high heat. Start by charring the lemon halves, leaving them on the griddle to leave char marks for 2-3 minutes without moving. Put to one side.
Griddle the thighs for 3-4 minutes on each side, until charred and totally cooked through. Leave to rest for at least 5 minutes before slicing and serving with the crispy potatoes, charred lemon and the chimichurri yogurt. Garnish with the reserved coriander leaves and a simple crunchy green salad.

Notes

For really deep golden colour on the chicken when using a griddle pan, using a grill press is so helpful if you have one. It ensures maximum contact with the grill so that you get deep charring and good colour.

Find it online: https://desertislanddishes.co/grilled-chimichurri-chicken/