Yerba Mate Chimichurri Grilled Chicken
Chicken thighs marinated in a yerba mate chimichurri—herbal, garlicky, and smoky—grilled until crispy-skinned and impossibly juicy.
Yerba mate adds an earthy, slightly smoky depth to a traditional chimichurri that transforms simple grilled chicken into something extraordinary. The tea's natural bitterness balances the acidity of the vinegar and brightness of the herbs.
The secret is steeping the yerba mate in the olive oil before building the chimichurri. This extracts the grassy, vegetal compounds without the astringency you'd get from a water infusion, creating a rich green oil packed with flavor.
Bone-in, skin-on chicken thighs are ideal here—they stay juicy during grilling and the skin crisps up beautifully. The mate chimichurri works as both marinade and finishing sauce, so make extra.
Serve this with grilled provoleta cheese, a simple tomato salad, and crusty bread to soak up the chimichurri. It's an asado-inspired plate that comes together on any weeknight.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp loose yerba mate
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 cup flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
How to make it
- 1Warm olive oil in a small saucepan over low heat. Add yerba mate and steep for 10 minutes. Strain and discard the leaves. Let oil cool.
- 2In a bowl, combine the mate-infused oil with vinegar, parsley, garlic, oregano, red pepper flakes, salt, and pepper. Mix well.
- 3Reserve 1/3 of the chimichurri for serving. Coat chicken thighs with the remaining chimichurri and marinate for at least 1 hour (up to overnight).
- 4Preheat grill to medium-high. Grill chicken skin-side down for 6–7 minutes until skin is crispy. Flip and cook 6–8 more minutes until internal temp reaches 75°C.
- 5Rest chicken 5 minutes. Serve with reserved chimichurri spooned generously over the top.
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