Chimichurri is an uncooked, Argentine herb sauce. It comes in two types: Chimichurri green and Chimichurri red. Fresh chimichurri consists of olive oil, red wine vinegar, finely chopped parsley, oregano, garlic, and seasonings. Additionally, Red Chimichurri, the spicier of both, includes smoked paprika and dried red chili, cayenne pepper, or pepper flakes. Add red bell pepper in some recipes too.
Parsley and garlic are the two main ingredients of the traditional Argentinian chimichurri but there are other variants, including green chimichurri with cilantro.
What is the use of Chimichurri Sauce?
Chimichurri is served either with steaks and other grilled meats, or chicken or roast beef. To make a scented herb pilaf, mix it in rice. You can also use Chimichurri as a marinade, for example for beef skewers which are threaded and grilled on skewers.
The concept of utilizing chimichurri as a flavoring often functions well when applying to mayo, aioli, salad dressing, or compound butter the essential ingredients of the sauce, including a few tablespoons of the finished sauce. This delicious green sauce is served at room temperature and is made of fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes.
What’s the taste of Chimichurri Sauce like?
If we could use only a single word to describe chimichurri sauce, it would be “bright.” The combination of parsley and cilantro pack a herbaceous flavor, whilst the red pepper flakes bring a hint of spice. Add the sweet, pungent taste of the garlic and the acidic touch of the vinegar and this is chimichurri. It tastes fresh, but the fat in the olive oil brings everything together into a cohesive, pleasurable experience.
Variations of Chimichurri Sauce
Chimichurri sauce is highly versatile, but feel free to substitute for the cilantro and parsley in certain natural ingredients. To create a sauce with a spicy taste, try a combination of fresh oregano and arugula! The new dill, basil, kale, chard, mustard greens, and more can also be included.
What can be served with Chimichurri Sauce?
Chimichurri complements meats and vegetables of all sorts. Here are some of our preferred ways of using Chimichurri sauce:
- Serve it with grilled chops of steak or pork, roasted chicken, poached salmon, or sauteed shrimp.
- Drizzle over grilled beef kebabs or vegetables roasted to the oven.
How to cook chicken with chimichurri
There are two choices to choose from for your chicken to get the best flavor:
- Cast iron skillet (or plancha as we call it)
- Boiler (bbq)
Marinate your chicken thighs for 20-30 minutes after you’ve made your chimichurri to bring all the flavors down. Your chimichurri chicken is going to be scrumptious for sure!
Time to marinate is always changeable. A good thumb rule is for a solid 30 minutes though. This chicken can of course be marinated a ton longer-overnight or even for two days.
What’s Seasoning for Chimichurri?
When you don’t have fresh herbs on deck, it is an easy way to create a chimichurri-like sauce. Seasoning with chimichurri, also labeled as a dry rub or dry marinade, contains dried parsley, oregano, garlic and onion powder, and other herbs and spices.
Add olive oil, water, vinegar, and lemon or lime juice as directed on the package, to make the chimichurri sauce.
If you’ve never had this sauce before, you’ll be wowed by it. It is similar to pesto, but with no cheese or nuts and a heavier focus on acidic vinegar. It’s new and easy and it goes perfectly with just about everything: fish, ham, pork chops, meat, vegetables and more. A sauce can go a long way to elevating it to something incredible and taking a simple dish.