Great news! I’ve posted this meal two other times on this blog, back in the archives before I wrote real recipes or took pictures that were attractive.
Now things are somewhat more professional around here, but this Argentinean BBQ remains one of our absolute favorite meals. I’ve been making this for nearly a decade, changing it over the years here and there.
The pillars of this Argentinean BBQ are super simple: a bed of rice with chorizo that is salty and starchy to cradle everything, then grilled chicken and veggies heavily seasoned with salt and paprika. The whole thing is topped with the chimichurri we’ve already made this summer, and the flavors come together to SING, let me tell you.
Starchy, salty, smoky, tangy. It’s all here, and it’s what I’m thinking we should do for the Fourth of July. I know, I know, “our family usually keeps things traditional,” but seriously. Look at this.
I make the chimichurri first, usually several hours or even a few days in advance. Fresh herbs, garlic, vinegar, salt, sugar, and crushed red pepper go in the food processor with oil and water.
Side note, this is the food processor I have and have used for more than five years. I adore it because all the parts can go in the dishwasher aka the only way I’d literally ever use a food processor.
Blend up the sauce, and taste it! Add more of any seasoning you like. It should be SUPER bright and puckery from the vinegar and salt.
Next, I grab the ingredients for the rice (the chorizo) and anything I’m going to grill. I love boneless, skinless chicken thighs with peppers and onions, but use any protein and veggies you enjoy!
Everything is coated with salt, pepper, paprika, and olive oil.
The flavors are simple here intentionally – we want the smoky grilling to be the star AND for the chorizo and chimichurri to still shine through.
I crisp the chorizo and cook the rice inside.
Jay grills outside.
Chimichurri is done.
Done! I do love this meal with a few sets of hands to help get everything ready at once, but if I’m making it myself I make the rice with chorizo in advance and keep it in a baking dish for serving in the oven at 200F or so, just to keep it warm so I can focus on the grill.
I know you probably have Fourth of July favorites, and so do I. I’m even making a huge list to share with you tomorrow. BUT JUST IN CASE you’re feeling something different this year, this is SO your game plan.
Your friends bring drinks and any veggies and protein they like, you do chimichurri and rice with chorizo. Everyone contributes, and the end result sum-of-our-parts genius of this meal is that it WORKS every time now matter how you change it up.
This Argentinean BBQ comes together in under an hour and features chorizo rice, grilled chicken, and a bright, easy chimichurri.
- ½ bunch parsley, ends of stems removed (using the top soft parts of the stems is fine!)
- 2 sprigs fresh oregano
- 1 clove garlic, peeled
- 1/3 cup olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon crushed red pepper
- 2 tablespoons white vinegar
- 4 tablespoons cold water
- 1 ½ pounds boneless, skinless chicken thigh pieces
- 2 medium onions, cut into wedges and secured with toothpicks
- 2 bell peppers, cut into chunks
- 3 teaspoons sweet paprika, divided
- 1 ½ teaspoons salt, divided
- 1 ½ teaspoons pepper, divided
- 3 tablespoons olive oil, divided
- 2 cups jasmine rice, cooked to package directions with a sprinkle of salt
- 8 ounces Mexican-style chorizo, casings removed
- For the chimichurri: Add all ingredients to a food processor and process until a sauce forms. Taste, and add more salt if you’d like. If the sauce is too thick, scrape down the sides of the food processor and add another tablespoon or two of water to thin it out. Transfer the chimichurri to a bowl and set aside until ready to use.
- Prepare the grill for high-heat grilling. Toss the chicken thighs with 2 teaspoons of paprika, 1 teaspoon salt, 1 teaspoon pepper, and 2 tablespoons olive oil. Sprinkle the veggies with the rest of the spices and the remaining tablespoon of olive oil.
- Grill the veggies and chicken to your preference, about 5 minutes on each side until the chicken is cooked through and nicely charred.
- For the rice: Brown the chorizo in a skillet over medium heat until crispy, breaking it up with a spoon as you go. Arrange the rice on a platter and top with the chorizo.
- To serve, place the grilled chicken and veggies on the same platter with the rice, then drizzle with the chimichurri.
- Serve extra chimichurri for passing at the table. Devour!
This is a guide for this type of meal. The rice, chorizo, and chimichurri make it special, but you can grill any meat/protein and veggies you enjoy!
The chimichurri can be made several days in advance and kept in the fridge until you’re ready to use it.
To assemble this meal, I like to make the chimichurri first, then assign someone to grill while I work on the rice and chorizo. The more the merrier, and the meal comes together seamlessly when one person isn’t rushing from the kitchen to the grill to get this meal done.
This is the food processor I use! All the parts go in the dishwasher and I’ll never use anything else.
Keywords: fourth of july, grilling, summer, 4th of july