Chimichurri is well-known as an Argentinian pantry staple. Traditionally used as a condiment to accompany assorted bbq meats and sausages, our version is so much more.
In the 1600’s, Spain began to establish communities in the newly found land of Argentina. Our family, from Teruel, Spain, were encouraged to explore this new opportunity.
Greeted by nomadic gauchos, our family shared their traditional foods and preparation techniques. Modern Chimichurri is quite different than it’s original version, as the flavour influences were drawn from neighbouring France and Italy - the area known as Basque, Spain.
The ingredients and preparation of Basque Chimichurri differs little from its origin. Bold enough be an accompaniment at bbq’s, as a poultry marinade or a flavourful addition to your charcuterie board, your taste buds will celebrate and crave for more.
Following is our family’s recipe for Basque Chimichurri BBQ Pollo:
350g of chicken (two leg quarters)
1/3 cup of Basque Chimichurri
- Lightly salt both sides of the chicken and set aside for about 15 minutes at room temperature.
- Microwave one lemon for about 20 seconds, roll it on your counter & cut into wedges
- Drizzle lemon juice over both sides of the chicken (approx. one wedge per piece)
- In a sealable bowl, marinate the chicken with Basque Chimichurri, include the rinds of the two wedges you just squeezed.
- Refrigerate for at least one hour in the fridge or overnight, if possible
- Grill the chicken on medium heat on your bbq
- When the chicken reaches 160’F, take it off the grill and drizzle with the remaining portion of the lemon. Let it rest for about 10 minutes and serve
BBQ Corn on the Cob
Grilled Garlic Smashed Potatoes
Arugula with Heirloom or Grape Tomatoes and Gala Apple Slices
Malbec Wine from Mendoza, Argentina (Don David or Triventi) or iced Sangria