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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.