Who loves easy, healthy and delicious recipes?! If you have been following Faithful Workouts for awhile you know how much I love preparing healthy meals for my family and friends. Today I am sharing one of the amazing recipes we prepared during our August 2020 filming of The Fresh Table that airs on NRB and other networks around the world! I know you will love this Grilled Argentinian Chicken Thighs with Chimichurri Sauce dish too!
If you aren’t familiar with chimichurri it’s an uncooked sauce that is the perfect compliment for grilled meats (often as a marinade and/or sauce).
Chimichurri sauce originated in Argentina & Uruguay. Typically the sauce is made from finely chopped parsley, minced garlic, olive oil and oregano. The dominate flavors are usually parsley and garlic. This chimichurri has a few more flavors added: lime juice and red chili to really give it a punch (but not too hot) burst of flavor!
Many Uses For Chimichurri
This chimichurri herb sauce is very versatile and can be added to so many other dishes! Chimichurri sauce is generally served as a condiment but it is also wonderful as a marinade and compliments grains and salads beautifully. Below are some other ways to use chimichurri sauce:
- Tossed in couscous, cooked quinoa or cooked rice
- Added to grilled or roasted vegetables
- In a salad as a dressing with avocado, tomato, and red onions
- Over grilled fish, pork chops and even steak.
- As a delicious herb spread for sandwiches or wraps
- Stirred into Greek yogurt for a yummy taco cream sauce
Grilled Argentinian Chicken Thighs
4 chicken thighs (boneless / skinless)
2 tbsp olive oil
1 tbsp vinegar (white wine vinegar or apple cider vinegar is best but red wine vinegar can work too)
2 tbsp minced fresh parsley
1 tbsp minced garlic
Mix all ingredients together. Place chicken in ziplock bag. Pour marinade over chicken and let sit for at least 1 hour. Turn the grill to high. Once the grill is hot place chicken thighs on grill (you may want to oil the grill first) Cook for 3 min. And flip. Turn grill to low and cook until done (about 12 min). Top with Chimichurri Sauce.
1/2 cup + 1 tbsp olive oil
2 tbsp fresh lime juice
1/2 cup parsley
1/4 cup fresh oregano (option 1/2 tsp dried)
2 cloves garlic
1 tbsp finely chopped, seeded red chili
Put 1 tbsp of oil in a pan over high heat. Add garlic and cook until golden. Stir to make sure it cooks on all sides. Put 1/2 cup oil, lime juice, parsley, oregano, roasted garlic and chilis in food processor and pulse until coarsely chopped. Pour over grilled chicken thighs or serve as a side sauce for dipping.