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Two chicken drumstricks on a plate with chimichurri sauce.
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5 from 4 votes

Chimichurri Chicken

Chimichurri chicken uses a classic Argentinian sauce that features fresh herbs, garlic, and red wine vinegar. Recipe form Kristie Butler RD
Prep Time10 minutes
Cook Time50 minutes
Course: Dinner
Cuisine: Argentinian
Servings: 4 people
Author: Dan from Platter Talk
Cost: Less than $10.00

Ingredients

  • 2 lbs chicken drumsticks

for the Chimichurri Sauce

  • 1 cup cilantro leaves
  • 3 tbsp red wine vinegar
  • 1/2 lemon squeezed for juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper ground
  • 2 cloves garlic minced
  • 1 tsp red peper flakes crushed
  • 1/2 cup olive oil

Instructions

  • Combine all of the ingredients for the chimichurri sauce in a food processor and pulse process until cilantro is coarsely chopped.
  • Pat the chicken try and put it in a large mixing bowl. Pour all but 1/4 cup of chimichurri sauce over the chicken and reserve remaining sauce. Stir the chicken or mix with hands until it is well covered by the sauce. Cover the bowl and place it in refrigerator for at least one hour or overnight for the next day.
  • When you're ready to make the chimichurri Chicken, preheat oven to 350° F. Bake for about 50 minutes or until done. Finish under the broiler for 1-3 minutes for a nice, crispy finish.
  • Serve the chimichurri Chicken while hot and top with the reserved sauce.

Notes

🔥 Top Tips for Chimichurri Chicken

  1. Marinate Longer for Deeper Flavor:
    If you have the time, marinate the chicken overnight. The longer it sits in the chimichurri sauce, the more flavorful and juicy the drumsticks will become.
  2. Reserve Some Fresh Sauce for Serving:
    Always hold back a portion of the chimichurri before marinating the chicken. Drizzling fresh sauce over the cooked chicken brightens the flavor and keeps the dish tasting fresh and vibrant.
  3. Finish Under the Broiler for Crispy Skin:
    Once the chicken is cooked through, a quick 1–3 minutes under the broiler gives it a beautiful golden color and extra-crispy skin without drying out the meat.
  4. You can prepare the chimichurri sauce in a food processor but manually chopping the herbs and aromatics will make the dish more robust.
  5. Keep any leftover chimichurri sauce to serve on crusty bread, fluffy white rice or mashed potatoes.
 
 
 

Nutrition

Calories: 490kcal | Carbohydrates: 2g | Protein: 27g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 139mg | Sodium: 452mg | Potassium: 378mg | Fiber: 0g | Sugar: 0g | Vitamin A: 340IU | Vitamin C: 8.7mg | Calcium: 24mg | Iron: 1.3mg

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