When I think of Argentinian food, the first thing that comes to mind is chimichurri sauce. It is a very popular marinade/sauce for meats. In Buenos Aires, I had it often, and each restaurant has its own version. Chimichurri is used to marinate the meat and also served on the side. The ingredients are simple and flavourful. If possible, use fresh herbs for the most flavour. This recipe for chimichurri was recommended to my sister by a friend. The original comes from Food 52. However, instead of skirt steak, I made a grilled chicken version.
For the chicken breasts, I marinated them overnight, and flipped them over once to make sure both sides were marinated. Then, the next day I cooked them in the air fryer. At 190C, it took about 12 minutes on each side. The chicken came out nice and succulent. Then I just sliced it, and served the chimichurri sauce on the side. If you have extra sauce, you can either grill some more meat or use it as a dipping sauce for bread.
1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 to 4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra virgin olive oil
First, combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
Next, stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
To use as a marinade with beef, chicken or lamb: put the meat in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
Go to Recipe Map