Uruguayan Chicken Recipe: Chimichurri-Marinated Grill Favorite

Fire up the grill, because this Uruguayan favorite brings bold South American flavor to your backyard. I discovered chimichurri-marinated chicken on a trip to Montevideo, and it changed how I think about grilled poultry forever.

The magic starts with a bright, herby chimichurri that tenderizes the meat while adding layers of fresh flavor. It’s not just a marinade—it’s a game-changer that turns simple chicken into something extraordinary.

After grilling, the chicken emerges juicy and charred, with a crust that locks in every bit of that garlicky, tangy goodness. The aroma alone will have your neighbors asking for an invitation.

Serve it with crusty bread to soak up the extra chimichurri and a cold beer for the full Uruguayan experience. This is summer grilling at its best.

Ingredients for Uruguayan Chicken

Bold South American flavors start with these fresh, vibrant ingredients ready for the grill.

The parsley and cilantro are non-negotiable here—they give chimichurri its signature bright, herby punch. Farmers markets often have the freshest bunches, but Whole Foods or Trader Joe’s work in a pinch. Look for parsley with deep green, flat leaves (not the curly kind). For the olive oil, splurge on a high-quality extra-virgin—it carries the marinade flavor. Chicken thighs stay juicier than breasts on the grill.

No fresh herbs? Dried at one-third the amount, but the chimichurri won’t be as vibrant. Short on red wine vinegar? Apple cider vinegar works in a 1:1 swap. If you’re missing cumin, ground coriander adds a similar earthiness. The heat from red pepper flakes is flexible—skip it for mild flavor or double it for a kick. Costco has great prices on bulk chicken thighs if you’re feeding a crowd.

The chimichurri keeps 5 days in the fridge (cover with plastic wrap pressed directly on the surface). Marinate the chicken up to 24 hours ahead—any longer and the acid starts to break down the meat. Leftover chicken reheats well for tacos or salads.

Step-by-Step Instructions for Chimichurri-Marinated Chicken

Here’s how to transform these bold flavors into a show-stopping dish with ease.

Step 1: Prepare the Chimichurri Marinade

In a food processor or blender, combine the 1.5 cups fresh parsley, 1 cup fresh cilantro, 6 cloves garlic cloves, 1 whole shallot, 0.5 cup red wine vinegar, 1 tsp red pepper flakes, 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper.

Pulse until finely chopped but not puréed—you want texture. With the processor running, slowly drizzle in 1 cup extra-virgin olive oil until emulsified. Finally, add the zest and juice of 1 whole lemon and pulse to incorporate. The marinade should be vibrant green with visible herb flecks.

Step 2: Marinate the Chicken

Place the 2 lb chicken thighs in a large resealable bag or shallow dish. Pour the chimichurri marinade over the chicken, ensuring each piece is fully coated. I like to massage the marinade into the meat for even coverage.

Seal or cover and refrigerate for at least 4 hours, but overnight is ideal. The acid in the vinegar and lemon will tenderize the chicken while the herbs infuse it with bold, fresh flavor. Flip the chicken halfway through marinating to ensure every bite is flavorful.

Step 3: Grill to Perfection

Remove the chicken from the marinade and let it sit at room temperature for 20-30 minutes before grilling. This ensures even cooking. Reserve the marinade for basting if desired, but do not reuse it as a sauce unless boiled first.

Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Look for charred grill marks and juices that run clear. The chicken should release easily from the grates when it’s ready to flip.

Step 4: Rest and Serve

Transfer the grilled chicken to a clean plate and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.

Serve the chicken hot, garnished with any remaining chimichurri or a fresh squeeze of lemon. The herbs should be fragrant and bright, with a slight tang from the vinegar and a subtle heat from the red pepper flakes. Pair it with crusty bread or a simple salad to soak up every last bit of flavor.

Creative Variations of This Dish

Spicy Chimichurri Twist

Add 1-2 fresh jalapeños (seeds removed) to your chimichurri blend for extra heat. This variation brings a smoky kick that pairs perfectly with the charred grill flavors. I love how it adds complexity without overpowering the herbs. 🌶️

Citrus-Forward Version

Boost the brightness by adding zest of 1 orange and 2 tbsp of its juice to your marinade. The citrus notes complement the herbs beautifully and add a refreshing twist that’s perfect for summer grilling.

Herb Swap Option

If cilantro isn’t your favorite, swap it for 1 cup fresh mint leaves. This creates a lighter, more floral chimichurri that still delivers bold flavor. I discovered this version at a small asado in Colonia del Sacramento.

Grilled Vegetable Addition

Thread bell peppers and zucchini onto skewers and grill alongside the chicken. Brush them with leftover chimichurri for a complete meal. The veggies soak up the marinade’s flavors beautifully.

Slow-Cooker Adaptation

For a hands-off approach, sear the marinated chicken in a hot pan, then transfer to a slow cooker with ½ cup chicken broth. Cook on low for 4-5 hours for fall-off-the-bone tenderness. 🔥

Dairy-Free Creamy Version

Blend ½ cup coconut milk into your chimichurri for a creamy, dairy-free twist. This adds richness that balances the acidity perfectly. Serve with rice to soak up the delicious sauce.

Frequently Asked Questions