Gluten Free Grilled Argentine Chicken with Chimichurri
Smoky, herb-forward, and built entirely from whole ingredients, this grilled chicken is the kind of dish that makes a backyard dinner feel like a proper occasion. The marinade — olive oil, fresh lemon juice, garlic, smoked paprika, and oregano — soaks into bone-in thighs and drumsticks for up to eight hours, so the flavor goes all the way through before the chicken ever hits the grates. Everything in both the marinade and the chimichurri is naturally free of gluten, which means there's no substituting or label-checking required here — just real, straightforward cooking. The chimichurri itself is a revelation: bright flat-leaf parsley, fresh oregano, red wine vinegar, garlic, and a generous pour of olive oil come together into a sauce that gets better the longer it sits at room temperature. A two-zone grill setup gives you that deeply golden, crackling skin from the sear and then gentle indirect heat to bring the chicken safely to temperature without drying it out. Serves four, and the extra chimichurri on the side means nobody's going home without seconds.
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped (or 2 tsp dried oregano)
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper for the marinade. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
- 2
While the chicken marinates, make the chimichurri: combine the parsley, fresh oregano, minced garlic, and red pepper flakes in a medium bowl. Stir in the red wine vinegar, then whisk in the olive oil until the sauce comes together. Season with the kosher salt, taste, and adjust seasoning. Set aside at room temperature — the flavors deepen as it sits.
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