Kenji’s Secret for the Juiciest Chicken Breast
Kenji’s Secret for the Juiciest Chicken Breast is a medium Argentinian recipe that serves 4. 320 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 5 hrs | Cook: 22 min | Total: 5 hrs 37 min
Cost: $11.13 total, $2.78 per serving
Ingredients
- 0.5 cup Dried Oregano (reconstituted in brine)
- 1 tsp Kosher Salt (for brine and seasoning)
- 1 cup Water (hot, for rehydrating oregano)
- 4 pcs Garlic Cloves (peeled)
- 2 tbsp Olive Oil (extra‑virgin preferred)
- 0.25 cup Fresh Parsley (chopped)
- 0.25 cup Fresh Cilantro (chopped)
- 2 tbsp Red Wine Vinegar
- 0.5 tsp Black Pepper (freshly ground)
- 0.25 cup Mayonnaise (full‑fat, store‑bought or homemade)
- 4 pcs Chicken Breast Cutlets (about 6 oz each, pounded to even thickness)
- 1 tsp Olive Oil (for drizzling) (optional, for finishing)
Instructions
Rehydrate Dried Oregano
Combine 1 cup hot water, 1 tsp kosher salt, and 0.5 cup dried oregano in a bowl. Stir and let sit for 30 minutes until the oregano is soft.
Time: PT35M
Make Garlic‑Oil Paste
Place peeled garlic cloves in a mortar, add a pinch of salt, and grind into a paste. Drizzle in 2 tbsp olive oil while grinding until smooth and emulsified.
Time: PT10M
Combine Chimichurri Base
Add the garlic‑oil paste to the rehydrated oregano. Stir in chopped parsley, cilantro, 2 tbsp red wine vinegar, 0.5 tsp black pepper, and a pinch of salt. Mix until well combined.
Time: PT5M
Divide Sauce
Spoon half of the chimichurri into a small bowl for serving later. Reserve the other half for the mayonnaise marinade.
Time: PT2M
Create Mayonnaise‑Chimichurri Marinade
In a separate bowl, whisk together 0.25 cup mayonnaise and the reserved chimichurri until smooth.
Time: PT5M
Coat Chicken
Pat the chicken cutlets dry. Using your hands, slather each piece with the mayo‑chimichurri mixture, ensuring an even coating on all sides.
Time: PT5M
Marinate
Cover the coated chicken and refrigerate for at least 4 hours, up to 24 hours, to let flavors penetrate.
Time: PT4H
Preheat Skillet
Place a cast‑iron skillet over medium‑high heat and let it heat for about 5 minutes until a drop of water sizzles and evaporates.
Time: PT5M
Cook Chicken
Add the marinated chicken to the hot skillet. Cook 5‑6 minutes per side, or until the internal temperature reaches 150 °F (65 °C). The mayo creates a golden‑brown crust without burning.
Time: PT12M
Rest Chicken
Transfer the cooked chicken to a plate and let rest for 5 minutes. This allows juices to redistribute and the temperature to even out.
Time: PT5M
Serve
Slice the chicken if desired, drizzle with the reserved chimichurri sauce, and finish with a light drizzle of extra‑virgin olive oil.
Time: PT2M
Nutrition Facts
- Calories
- 320
- Protein
- 30 g
- Carbohydrates
- 2 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Contains Eggs
Allergens: Eggs
Ingredient Substitutions
- Instead of Dried Oregano: Fresh Oregano
- Instead of Kosher Salt: Sea Salt
- Instead of Garlic Cloves: Garlic paste
- Instead of Olive Oil: Avocado Oil, Canola Oil
- Instead of Fresh Parsley: Cilantro
- Instead of Fresh Cilantro: Parsley
- Instead of Red Wine Vinegar: Apple Cider Vinegar
- Instead of Mayonnaise: Greek Yogurt (for lighter version)
- Instead of Chicken Breast Cutlets: Chicken Thighs (boneless, skinless)
Equipment Needed
- Mortar and Pestle
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Chef's Knife
- Cutting Board
- Cast‑Iron Skillet
- Tongs
- Instant‑Read Meat Thermometer
- Plate or Serving Platter
Critical Steps — Do Not Skip
- Rehydrating the dried oregano fully (30 min soak).
- Creating a smooth garlic‑oil paste with a mortar.
- Mixing mayonnaise with chimichurri to form a thick, adhesive marinade.
- Marinating the chicken for at least 4 hours in the refrigerator.
- Cooking the chicken to the correct internal temperature (150 °F) and allowing it to rest.
Chef Tips from the Video
- Using a mortar and pestle extracts more aromatic compounds from garlic than a knife alone.
- Letting the chicken rest after cooking equalizes internal temperature and keeps juices inside.
- A cast‑iron skillet gives the best crust; preheat it slowly to avoid hot spots.
Troubleshooting
Sauce is too thick after mixing with mayo.
Thin with a teaspoon of water or additional vinegar until desired consistency.
Chicken turns out dry.
Do not overcook; remove from heat at 150 °F and let rest. Also ensure the chicken was fully coated with mayo to retain moisture.
Chimichurri burns in the pan.
Lower the skillet heat and add a splash of oil or water; the mayo already provides fat, so extra oil isn’t needed.
Storage
Refrigerator: Store leftover chicken and sauce in airtight containers for up to 3 days.
Freezer: Freeze cooked chicken portions for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chimichurri base up to 24 hours ahead and store refrigerated.
- Marinate the chicken the night before for deeper flavor.
- The mayo‑chimichurri mixture can be made in bulk and frozen in ice‑cube trays.
Frequently Asked Questions
What is the cultural significance and history of chimichurri in Argentine cuisine?
Chimichurri originated in the Pampas of Argentina as a rustic sauce for grilled meats, reflecting the country's strong barbecue (asado) tradition. It combines dried herbs, garlic, vinegar, and oil to brighten and cut the richness of beef, and has become a national staple served at family gatherings and celebrations.
What are the traditional regional variations of chimichurri in Argentine cuisine?
In the north of Argentina, chimichurri often includes more red pepper flakes and sometimes tomato puree, while in the central regions it stays greener with a higher proportion of parsley and oregano. Some provinces add lemon juice instead of vinegar for a brighter acidity.
How is chimichurri traditionally served in Argentina?
Traditionally, chimichurri is served at the table in a small bowl alongside grilled steak, chicken, or sausage, allowing diners to spoon it over the meat. It is also used as a dipping sauce for bread and as a topping for roasted vegetables.
On what occasions or celebrations is chimichurri commonly used in Argentine culture?
Chimichurri is a staple at Argentine asado gatherings, which are social events centered around grilling meat for birthdays, holidays, and weekend family meals. It appears on both casual backyard barbecues and formal holiday feasts.
How does chimichurri fit into the broader Argentine cuisine tradition?
Chimichurri exemplifies Argentine cuisine’s emphasis on simple, high‑quality ingredients that enhance, rather than mask, the flavor of grilled meats. It reflects the country’s pastoral heritage, where herbs and vinegar were readily available to season beef and poultry.
What are the authentic traditional ingredients for chimichurri versus acceptable substitutes?
Authentic chimichurri uses dried oregano, fresh parsley, garlic, red wine vinegar, olive oil, and salt. Acceptable substitutes include fresh oregano (used in larger amounts), apple cider vinegar for red wine vinegar, and avocado oil if olive oil is unavailable.
What other Argentine dishes pair well with mayonnaise‑marinated chimichurri chicken?
Pair the chicken with a classic Argentine salad of mixed greens and tomatoes, grilled corn (choclo), or a side of roasted potatoes tossed in olive oil and rosemary. A glass of Malbec or Torrontés wine complements the herbaceous flavors.
What makes mayonnaise‑marinated chimichurri chicken special in Argentine-inspired cooking?
The mayonnaise creates a thick, emulsified coating that locks in moisture and prevents the acidic chimichurri from burning, resulting in a juicy chicken with a caramelized herb crust—an innovation that blends traditional Argentine flavors with modern technique.
What are the most common mistakes to avoid when making mayonnaise‑marinated chimichurri chicken?
Common mistakes include over‑cooking the chicken, not allowing enough marinating time, and using too much heat which can scorch the mayo‑based coating. Also, failing to rehydrate the dried oregano results in a gritty texture.
Why does this recipe use mayonnaise instead of oil for the chicken marinade?
Mayonnaise is an emulsion of oil, egg yolk, and acid, giving it a thicker consistency that adheres to the meat and distributes the chimichurri evenly. It also adds extra fat, helping the chicken develop a golden crust without drying out.
Can I make the mayonnaise‑marinated chimichurri chicken ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours in the refrigerator, covered. After cooking, store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to retain moisture.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in well‑researched, technique‑focused recipes that blend classic culinary traditions with modern home‑cooking tips. It features chefs like Kenji López‑Alt who explain the science behind each step.
How does the YouTube channel NYT Cooking's approach to Argentine cooking differ from other cooking channels?
NYT Cooking emphasizes rigorous testing, clear explanations of why each ingredient is used, and provides cultural context. For Argentine dishes, the channel often highlights traditional methods while offering practical adaptations for home kitchens, unlike channels that may focus solely on visual appeal.
Last updated: August 24, 2026
