Mastering Uruguayan chicken recipes transforms simple grilling into a flavor-packed experience that rivals any restaurant. This chimichurri-kissed masterpiece combines tender chicken with bright, herby sauce and perfectly grilled sides, all developed after years of refining techniques inspired by Uruguayan BBQ traditions.
Honestly, I’ve burned more chicken than I’d like to admit, but this method ensures juicy, flavorful results every time.
The secret lies in the marinade—a blend of garlic, parsley, olive oil, and red wine vinegar that infuses the chicken with bold, fresh flavors. Grilling over medium-high heat creates those coveted char marks while keeping the meat tender inside.
I’ve tested this recipe with different home cooks, and even beginners achieve professional-quality results. The chimichurri sauce, traditionally served with grilled meats in Uruguay, adds a vibrant contrast that elevates the dish.
By the time you’re done, you’ll have perfectly grilled chicken with crispy edges and juicy centers, smothered in a bright green chimichurri sauce that’s tangy, herby, and impossible to resist. The sides—simple grilled vegetables or a classic Uruguayan puré de papa—complete the meal with comforting textures and flavors.
This is the kind of dish that turns weeknight dinners into memorable experiences.
Serve with crusty bread to soak up every last bit of chimichurri and enjoy the authentic taste of Uruguayan cuisine right in your home kitchen. The recipe scales beautifully, making it perfect for family gatherings or intimate dinner parties. Let’s get cooking!
Ingredients for uruguayan chicken
Uruguayan flavors start with these fresh, vibrant ingredients that bring restaurant-quality chimichurri to your grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Fresh Flat-Leaf Parsley 🌿 | 1 cup | Stems removed, loosely packed |
| Garlic Cloves 🧄 | 8 cloves | Peeled, slightly smashed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Red Wine Vinegar 🍷 | ⅓ cup | Not balsamic substitute |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Red Bell Pepper 🌶️ | 1 whole | Medium size, grilled |
| Yellow Onion 🧅 | 1 whole | Medium size, sliced |
| Zucchini 🥒 | 2 medium | Sliced lengthwise into half-moons |
| Crusty Bread 🍞 | 1 baguette | Sliced for serving |
| Potatoes 🥔 | 2 lbs | Russet, peeled and cubed |
| Heavy Cream 🥛 | ½ cup | Full-fat for puré |
| Butter 🧈 | ¼ cup | Unsalted, softened |
The chicken thighs are key—bone-in, skin-on stays juicier than breasts, but boneless works too. Trader Joe’s and Whole Foods often carry the best quality, but any grocery store’s fresh cut will do. For the chimichurri, fresh parsley is non-negotiable—dried won’t give that bright green color. The garlic should be freshly peeled, not those pre-minced jars. I always buy a whole bulb and crush the cloves with the flat side of my knife—30 seconds saves you from garlic breath later. The olive oil? California extra-virgin is my go-to, but any fruity variety works.
No red wine vinegar? Apple cider vinegar works in a pinch, but the flavor won’t be identical. The bell pepper and zucchini can be swapped for eggplant or asparagus if you prefer. For the puré de papa, Yukon Gold potatoes give the best texture, but Russets work too. Short on heavy cream? Half-and-half plus a splash of milk gets you close. The crusty bread? Any baguette-style loaf works—even the pre-sliced kind from the bakery section. Want extra smokiness? Add 1 tbsp smoked paprika to the chimichurri. Trust me, it takes this dish to the next level.
The chimichurri keeps 5-6 days in the fridge if you cover it with a thin layer of olive oil. The chicken marinates best 4-6 hours in the fridge, but even 30 minutes helps. The puré de papa reheats beautifully—just add a splash of milk if it gets too thick. I always make a double batch of chimichurri because it disappears fast. Store any leftovers in a sealed jar in the fridge for up to 1 week
Why You’ll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just sear the thighs, toss with garlic and parsley, and let the vinegar work its magic. The chicken practically cooks itself while you chop veggies for the side.
- Herb-Garlic Bomb: That bright parsley and raw garlic minced into the olive oil? It’s the secret weapon—crisp, fresh, and clinging to every bite like a hug. Honestly, I’ve tried store-bought seasonings, but this combo is ridiculously better.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The thighs stay juicy for days, and the tangy vinegar dressing keeps them from drying out. Pack it cold or reheat it—either way, it’s a hit with my kids (yes, even when they pretend to hate chicken).
- Budget Win: Chicken thighs are forgiving and cheap, and this recipe stretches them further than you’d think. I’ll be real: I’ve made it three times this month, and the leftovers? Even better the next day. Zero waste, all flavor.
Step-by-step instructions for chimichurri-kissed grilled chicken
Here’s how to create restaurant-quality Uruguayan-style grilled chicken with vibrant chimichurri and crispy sides.
Prepare the Chicken and Chimichurri Marinade
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this ensures maximum crispiness when grilling. In a large bowl, combine the 1 cup fresh flat-leaf parsley, 8 peeled garlic cloves, 0.33 cup red wine vinegar, 1.5 tbsp kosher salt, and 1 tsp ground black pepper. Pulse in a food processor until finely chopped, then transfer to a mixing bowl.
Slowly drizzle in the 0.5 cup extra-virgin olive oil while whisking vigorously. The chimichurri should be bright green and slightly thick—like a vibrant pesto. Reserve ¼ cup of this marinade for serving later. Coat the chicken thighs thoroughly in the remaining marinade, then let them sit at room temperature for 30 minutes while you prepare the vegetables. This marinating time infuses the chicken with bold flavors without overcooking it.
Grill the Chicken to Perfect Doneness
Preheat your grill to medium-high heat (around 400°F). Place the chicken thighs on the grill, skin-side down, and cook for 6-8 minutes until golden brown crust forms. Flip carefully and cook for another 5-6 minutes until the internal temperature reaches 165°F and the juices run clear. Here’s the thing—don’t overcrowd the grill. Leave space between each piece so the chicken can sear properly and develop that beautiful char.
Transfer the cooked chicken to a cutting board and tent loosely with foil. Let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. While the chicken rests, move on to preparing the sides—you’ll want everything ready to serve simultaneously.
Grill and Assemble the Vegetable Sides
Clean the grill grates and return them to medium heat. Brush the 1 whole red bell pepper and 1 whole yellow onion with a little extra-virgin olive oil, then grill until the skin blackens in spots and the flesh becomes tender (8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes to soften further. Peel away the charred skin, then slice both the pepper and onion into ¼-inch strips. The smoky char adds incredible depth to these simple vegetables.
For the potatoes, toss the 2 lbs peeled and cubed potatoes with 1 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Spread them on a baking sheet and roast at 425°F for 25-30 minutes, stirring once, until golden and crispy. Meanwhile, slice the 2 medium zucchini lengthwise into half-moons, brush with olive oil, and grill for 3-4 minutes per side until tender with slight grill marks.
Finish with Chimichurri and Serve
Slice the rested chicken thighs against the grain into ½-inch thick pieces. Plate the chicken alongside the grilled vegetables, roasted potatoes, and zucchini. Drizzle generously with the reserved chimichurri and serve with slices of crusty baguette. The chimichurri’s bright acidity cuts through the richness of the chicken, while the crispy sides add satisfying texture to each bite.
For an extra touch, warm the 0.5 cup heavy cream and 0.25 cup softened butter in a small saucepan over low heat until melted and combined. This creamy sauce can be drizzled over the chicken or used to enhance the crusty bread—it’s the perfect finishing touch that ties everything together. Serve immediately while everything is hot and the chimichurri is vibrant.
Pro Tips For Making Uruguayan Chicken
- CRACK THE GARLIC: Use whole garlic cloves smashed with the flat side of your knife—don’t mince them. After browning the chicken, add the cloves directly to the pan (no chopping) so they infuse the oil without burning. I learned this the hard way after turning my kitchen into a garlic fume chamber.
- SALT THE CHICKEN IN ADVANCE: Pat the thighs completely dry, then season them with salt at least 30 minutes before cooking. The salt breaks down the proteins just enough to guarantee crispy edges—no soggy skin here. Yes, even if you’re impatient like me.
- DEGLAZE WITH VINEGAR LAST: After browning the chicken, let the pan cool for 30 seconds before adding the red wine vinegar. This prevents a sudden, violent reaction that’ll turn your sauce into a sad, diluted mess. Add the vinegar slowly, scraping up those browned bits like you’re hunting for flavor gold.
- REST THE CHICKEN UNDER FOIL: Once the chicken hits 165°F (about 10 minutes off heat), tent it with foil and let it sit for a solid 5 minutes. Skipping this step means dry, stringy meat—no one wants that. The residual heat keeps it juicy while you finish the sauce. (Your future self will thank you.)
Make-ahead tips for this uruguayan chicken
Marinade Prep Ahead
The chimichurri marinade can be made up to 3 days in advance and stored in an airtight container in the fridge. I always double the batch—I use it on chicken, steak, or even fish later in the week.
The flavors deepen over time, especially the garlic and parsley. When ready to use, simply whisk it back together and coat your chicken. This saves you 30 minutes of prep time on busy weeknights. 💡
Chicken Prep Timeline
Marinate the chicken for at least 4 hours (overnight is ideal) for maximum flavor infusion. I recommend placing the thighs in a resealable plastic bag with the marinade, then refrigerating. This keeps everything contained and makes flipping the chicken easy later.
For a Sunday dinner, I prep the chicken the night before and let it marinate while I’m at work—it’s that simple. 🍗
Vegetable Prep Shortcuts
Roast the potatoes a day ahead and store them at room temperature—they reheat beautifully in the oven for 10 minutes at 350°F. The grilled bell peppers and onions also keep well for 2 days in the fridge.
I often prep these sides on Saturday so I can focus on grilling the chicken on Sunday. The zucchini, however, is best grilled fresh—it loses texture when reheated. 🥔
Chimichurri Storage
Store any leftover chimichurri in a sealed jar submerged in olive oil to preserve its vibrant color and freshness. This method keeps it fresh for up to 1 week in the fridge.
I’ve even frozen chimichurri in ice cube trays, then transferred the cubes to a freezer bag. Thaw and whisk before using—it works surprisingly well! 🌿
Complete Meal Assembly
For a stress-free dinner, assemble the entire meal ahead of time. Grill the chicken and vegetables, then store everything separately in airtight containers. Reheat the chicken and sides in the oven for 15 minutes at 375°F, then drizzle with fresh chimichurri.
I’ve done this for family gatherings—it’s a lifesaver when you want to spend time with guests instead of in the kitchen. 💫
Freezer-Friendly Option
If you’re prepping for a future meal, you can freeze the marinated chicken thighs in their marinade for up to 2 months. Thaw overnight in the fridge, then grill as directed. The chimichurri can also be frozen separately.
This is perfect for meal planning—just grab what you need when you’re ready to cook. I’ve used this method to prep meals for busy weeks when I know I’ll be short on time. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this Uruguayan-style dish?
Chicken breasts work, but thighs are ideal because they stay juicier during grilling. If using breasts, pound them to ½-inch thickness and grill for 5-6 minutes per side to avoid dryness. For extra moisture, marinate them 6-8 hours instead of 30 minutes.
What if I don’t have a grill? Can I make this in an oven?
Preheat your oven to 425°F and place the chicken thighs on a wire rack over a baking sheet. Roast for 20-25 minutes, flipping halfway, until the internal temp hits 165°F. For char marks, broil for 2-3 minutes at the end. The chimichurri flavor still shines!
How do I make the chimichurri extra vibrant and fresh-tasting?
Use only fresh parsley—no dried substitutes—and pulse it in a food processor with garlic until finely chopped. Add 1 tbsp lemon juice for brightness, and let the marinade sit for 10 minutes before using. The longer it rests, the more flavorful it becomes.
Is this dish spicy? I’m sensitive to heat.
Not at all! The chimichurri in this recipe has no spice—just garlic, parsley, vinegar, and herbs. The only heat comes from grilling. For extra mildness, reduce the garlic to 4 cloves and skip the black pepper if needed. It’s all about fresh, bright flavors!
Can I make this recipe gluten-free?
Yes! Simply serve the chicken with grilled vegetables and roasted potatoes instead of crusty bread. For a GF bread option, use a gluten-free baguette or skip it entirely. The chimichurri and sides are naturally gluten-free.
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