Chicken Chimichurri Sandwiches: A Taste of South America on a Bun

The first time I tasted chimichurri, it was drizzled over a perfectly grilled steak at a tiny Buenos Aires parrilla. The vibrant green sauce, bursting with fresh herbs and a hint of chili, elevated the meat to something truly extraordinary. I remember thinking, “This needs to be on everything!” and ever since, I’ve been experimenting with chimichurri in countless ways, eventually landing on this incredible sandwich. The juicy grilled chicken, slathered in homemade chimichurri, topped with caramelized onions, creamy avocado, and melted Monterey Jack, all nestled in a toasted bun…it’s a symphony of flavors and textures that transports me right back to that Argentinian evening.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes + Marinating Time
• Servings: 4
• Dietary Type: Dairy-Contains

Ingredients

For the Chimichurri Sauce:

• 2 cups loosely packed flat leaf parsley sprigs
• ½ cup loosely packed fresh cilantro stems
• 1 serrano chili or 1 jalapeno chili, coarsely chopped (adjust to your spice preference!)
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 1 ¼ teaspoons kosher salt
• ¼ teaspoon pepper
• 1 cup olive oil

For the Chicken Chimichurri Sandwiches:

• 4 large boneless, skinless chicken breast halves, split horizontally
• 1 cup prepared chimichurri sauce (recipe above)
• 2 tablespoons canola oil
• 1 medium red onion, peeled and cut from stem to root into very thin strips
• Salt and pepper to taste
• 4 sandwich buns, split
• Nonstick cooking spray
• 4 slices Monterey Jack cheese
• 1 ripe avocado, cut into 12 slices
• 1 cup lettuce leaves

Equipment Needed

• Food processor
• Large resealable plastic bag
• Grill or grill pan
• Large skillet

Instructions

1. Prepare the Chimichurri Sauce: Combine the parsley, cilantro, chili, red wine vinegar, garlic, salt, and pepper in a food processor. Cover and pulse until everything is finely chopped.
2. With the food processor running, gradually add the olive oil until the sauce is smooth and emulsified. You should have about 1 ⅓ cups of vibrant green sauce. Taste and adjust seasonings as needed. Some like it more acidic, some prefer it spicier.
3. Marinate the Chicken: Place the horizontally split chicken breasts and ¾ cup of the freshly made chimichurri sauce in a large resealable plastic bag. Seal the bag tightly, removing any excess air. Turn the bag to ensure the chicken is evenly coated with the sauce.
4. Chill the Chicken: Place the bag in the refrigerator and allow the chicken to marinate for at least several hours, or preferably overnight. This allows the flavors to fully penetrate the chicken, resulting in a more tender and flavorful sandwich.
5. Grill the Chicken: Heat your grill or grill pan over medium-high heat. Be sure to clean and lightly oil the grates to prevent sticking.
6. Remove the chicken from the plastic bag, discarding the chimichurri marinade that remains in the bag (do not reuse the marinade that has touched raw chicken).
7. Grill the chicken for 2 to 4 minutes per side, turning only once, until it is browned and cooked through, reaching an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accuracy.
8. Melt the Cheese: Stack the cooked chicken into 4 equal portions. Top each portion with 1 slice of Monterey Jack cheese. Remove the chicken from the grill and let it rest for 5 minutes, allowing the cheese to melt slightly and the juices to redistribute within the chicken.
9. Caramelize the Onions: While the chicken is grilling, heat the canola oil in a large skillet over medium heat.
10. Add the thinly sliced red onion to the skillet and sauté for 8 to 10 minutes, or until the onions are golden brown and tender. Stir frequently to prevent burning.
11. Season the caramelized onions with salt and pepper to taste.
12. Prepare the Buns: If desired, toast the split sandwich buns lightly on the grill or in a toaster.
13. Spread the cut sides of the buns with the remaining chimichurri sauce. This adds a burst of fresh flavor to every bite.
14. Assemble the Sandwiches: Place the cheesy chicken portions on the bottom buns. Top with the caramelized onions, slices of ripe avocado, and crisp lettuce leaves.
15. Cover with the top buns and serve the Chicken Chimichurri Sandwiches immediately.

Expert Tips & Tricks

• Spice Level: Adjust the amount of chili in the chimichurri sauce to suit your personal preference. For a milder flavor, remove the seeds and membranes from the chili before chopping. For extra heat, use a hotter variety of chili.
• Herb Freshness: The freshness of the herbs is crucial for the flavor of the chimichurri. Use the freshest parsley and cilantro you can find.
• Marinating Time: While several hours of marinating is good, overnight marinating yields the best flavor and tenderness.
• Caramelizing Onions: Low and slow is the key to perfectly caramelized onions. Don’t rush the process; allow the onions to cook gently until they are sweet and golden brown.
• Bun Choice: Use your favorite type of sandwich bun. Brioche buns, ciabatta rolls, or even toasted sourdough bread would all work well.
• Cheese Variations: Feel free to experiment with different types of cheese. Provolone, pepper jack, or even a crumbled queso fresco would be delicious.

Serving & Storage Suggestions

Serve the Chicken Chimichurri Sandwiches immediately after assembling to ensure the buns stay toasted and the avocado is fresh.

Leftover cooked chicken and chimichurri sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken thoroughly before assembling the sandwiches. The chimichurri sauce can also be frozen for longer storage (up to 2 months), but the texture may change slightly upon thawing. It’s best to add fresh cilantro and parsley after thawing for best taste. I would not recommend freezing the assembled sandwich.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	780 kcal	39%
Total Fat	45g	69%
Saturated Fat	12g	60%
Cholesterol	120mg	40%
Sodium	850mg	35%
Total Carbohydrate	55g	18%
Dietary Fiber	8g	32%
Sugars	10g	N/A
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Chimichurri: Add a pinch of red pepper flakes to the chimichurri sauce for an extra kick.
• Lemon Chimichurri: Substitute lemon juice for red wine vinegar for a brighter, more citrusy flavor.
• Gluten-Free Option: Use gluten-free sandwich buns.
• Vegetarian Option: Replace the chicken with grilled halloumi cheese or portobello mushrooms marinated in chimichurri.
• Different Protein: Chimichurri works well with steak, pork, or even fish. Try it on your favorite grilled protein.

FAQs (Frequently Asked Questions)

Q: Can I make the chimichurri sauce ahead of time?
A: Absolutely! In fact, the chimichurri sauce tastes even better after it has had a chance to sit for a few hours and the flavors have melded together. Store it in an airtight container in the refrigerator for up to 3 days.

Q: Can I use dried herbs instead of fresh herbs for the chimichurri sauce?
A: While fresh herbs are highly recommended for the best flavor, you can substitute dried herbs in a pinch. Use about 1 tablespoon of dried parsley and 1 teaspoon of dried cilantro for every ¼ cup of fresh herbs.

Q: What if I don’t have a grill?
A: No problem! You can easily cook the chicken in a skillet on the stovetop or bake it in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the chicken in the chimichurri marinade. Thaw it completely in the refrigerator before grilling.

Q: What are some good side dishes to serve with these sandwiches?
A: These sandwiches pair well with a simple green salad, roasted potatoes, grilled corn on the cob, or a side of black beans.

Final Thoughts

This Chicken Chimichurri Sandwich is more than just a meal; it’s an experience. The vibrant flavors of the chimichurri, the juicy grilled chicken, and the creamy avocado create a truly unforgettable combination. I encourage you to try this recipe and let it transport you to a sunny South American afternoon. Don’t be afraid to experiment with the ingredients and make it your own. And, if you do try it, please share your feedback! Perhaps pair it with a crisp glass of Argentinian Malbec for a truly authentic experience.