Low FODMAP Gluten Free Grilled Argentine Chicken with Chimichurri
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Learn more āIngredients
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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- Ā½ 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, mincedChef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
- Ā½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- Ā½ cup olive oil
- Ā½ 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 ā the flavors deepen as it sits.
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