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Chimichurri Chicken Sandwich

This Chimichurri Chicken Sandwich is a proper treat. Juicy grilled chicken is smothered in a punchy homemade chimichurri sauce. Perfect for a laid-back lunch, speedy dinner, or when you just fancy something a bit special without loads of faff.
Servings 4 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For the Chimichurri marinade

  • 30 g parsley
  • 2 red chillies serrano or jalapeños
  • 2 cloves garlic large
  • 1/2 red onion
  • 1 tbsp dried oregano
  • 1 tsp course sea salt
  • 1/2 tsp black pepper
  • 120 ml olive oil extra virgin
  • 20 ml red wine vinegar

For the protein

  • 4 chicken thighs boneless and skinless

For the sandwich

  • 2 half Ciabatta
  • 2 vine tomatoes
  • 1 ripe avocado
  • handful rocket
  • 250 g mozzerella

Equipment

  • 1 chopping board
  • 1 kitchen knife
  • 1 Mixing bowl
  • 1 grill, griddle pan, or frying pan
  • 1 meat thermometer optional

Instructions

How to make the chimichurri marinade

  • Finely chop the parsley, chillies, garlic, and red onion.
    30 g parsley, 2 red chillies, 2 cloves garlic, 1/2 red onion
  • Tip the chopped ingredients into a bowl along with the oregano, salt and black pepper.
    1 tbsp dried oregano, 1 tsp course sea salt, 1/2 tsp black pepper
  • Add in the olive oil and red wine vinegar and mix to combine.
    120 ml olive oil, 20 ml red wine vinegar
  • Leave the dressing for at least 20 minutes (or up to 2 hours) for the flavours to infuse with the oil.

For the chicken

  • Place the chicken in a bowl along with a quarter of the prepared marinade. Toss everything to evenly coat the chicken, then leave for the flavours to infuse for about half hour
    4 chicken thighs
  • Heat a pan over medium heat, then tip the marinated chicken into the pan (no need for any oil). Cook the chicken until cooked through, turning halfway through cooking to ensure evenly cooked on all sides.

For the sandwich

  • Slice the bread in half.
    2 half Ciabatta
  • Slice the tomatoes, avocado, and mozzarella.
    2 vine tomatoes, 1 ripe avocado, 250 g mozzerella
  • Place down a small bed of rocket on the bread, then add the mozzarella and avocado.
    handful rocket
  • Place the chicken and spoon the remaining sauce over the cooked chicken.
  • Finish with sliced tomatoes over the top.

Notes

    • You can use a food processor, but chimichurri sauce with chicken is best when the herbs are hand-chopped. It gives the sauce a better texture and prevents it from turning into a puree.
    • We really recommend using a high-quality extra virgin olive oil to make the sauce. It makes a difference huge difference.
    • Chimichurri is super flexible. Like it spicier? Add more chilli or a pinch of red pepper flakes. Want more tang? Up the vinegar or add a squeeze of fresh lemon or lime.
    • Once the chimichurri sauce has been made, allow it to sit for at least a half hour to allow the flavours to blend together with the oil. We like to make some of this ahead of time, the day before we need to use it, then leave it overnight in the fridge for the flavours to infuse.
    • If you wish to use a a different bread instead of ciabatta, reduce or increase the amount of ingredients appropriately. 
    • Allowing the chimichurri chicken thighs time to sit in the marinade too will bright greater depth of flavour to the chicken. As with making the sauce, leave for the flavours to infuse for at least a half hour. 
Course: Sauce, Snack
Cuisine: South American
Keyword: avocado, chicken, chilli, chimichurri, Ciabatta bread, parsley, sandwich, sides