BBQ Chimichurri Chicken


BBQ Chimichurri Chicken (serves 4)

On the very rare occasions when the Sun is shining in the UK, you need to make the most of it and fire up the barbecue. Chicken legs are the perfect ingredient, easy on the wallet and packed full of flavour. This recipe is utterly delicious, and this chimichurri sauce is one that you will use on anything from steaks to pork and even seafood. Why not give it a try?



  • 4 chicken legs scored to the bone
  • 1 tsp. paprika
  • 1 tsp. garlic granules
  • 1 tbsp. dried oregano
  • 1 tsp. onion granules
  • 1 tsp. salt
  • 1 tbsp. olive oil

Chimichurri Sauce:

  • Small bunch fresh coriander finely chopped
  • Small bunch flat leaf parsley finely chopped
  • ½ red onion finely diced
  • 1 red chilli deseeded and finely diced
  • 2 cloves garlic minced
  • ½ tsp. sugar
  • 60ml olive oil 
  • 60ml red wine vinegar


  1. Marinade the chicken in a bowl along with the herbs and spices, drizzle over some olive oil and a good pinch of salt. Rub well to make sure the chicken has a good coating of seasoning.
  2. To make the chimichurri sauce, finely chop all of the ingredients, pop into a bowl then mix well. Add the sugar to taste then season well with salt and pepper. Leave to stand for 30 minutes.
  3. Cook the chicken on the barbecue until it reaches an internal temperature of at least 75c. Alternatively, you can cook in your air fryer, transfer the marinated chicken onto the crisp plate within your air fryer drawer and cook at 170c for 35 minutes or until cooked through. Just before the end of the cooking time based the chicken with some of the chimichurri sauce.

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