SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/hands-free-argentinian-chimichurri-chicken
Printed September 1, 2026
Printed September 1, 2026
Cooking Without Limits
Hands-Free Argentinian Chimichurri Chicken
Marinating does all the work in this vibrant dish where chicken and sauce meld in a single container. No browning, no monitoring, just bold South American flavors.
Ingredients
- 6 boneless chicken thighs
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 6 cloves garlic, roughly chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Chimichurri is traditionally a table sauce, but using it as a marinade and cooking medium creates incredibly flavorful chicken with almost no active cooking time.
Preparation
- In a blender or food processor, combine parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper. Pulse until roughly chopped but not pureed—some texture is good.
- Place chicken thighs in a large baking dish or gallon-size freezer bag.
- Pour chimichurri over chicken, making sure each piece is coated. Refrigerate for at least 2 hours, or up to 24 hours.
- When ready to cook, preheat oven to 400°F (200°C).
- If chicken is in a bag, transfer everything to a baking dish, arranging chicken in a single layer with marinade.
- Bake uncovered for 35-40 minutes until chicken reaches 165°F (74°C) internal temperature.
- Let rest 5 minutes, then serve with the pan juices spooned over top.
Why This Method Works
Chicken thighs are nearly impossible to overcook, making them ideal for oven-roasting without constant attention. The acid in the chimichurri tenderizes the meat while the oil keeps it moist. The marinade becomes a cooking sauce, eliminating the need for deglazing or sauce-making skills.
