About the Recipe
When I first started experimenting with marinades, chimichurri quickly became one of my favorites. It’s bright, herby, and full of flavor without being heavy. This chimichurri chicken drumstick recipe is simple, but it feels special—especially when paired with roasted sweet potatoes and steamed broccoli. The marinade does most of the work, and cooking the chicken in a cast iron pan keeps it juicy with that perfect crisp skin.
Ingredients
6-8 Chicken Drum Sticks
1 cup fresh parsley, finely chopped
2 garlic cloves, crushed or minced
2 tbsp fresh oregano (or 2 tsp dried)
½ cup olive oil
3 tbsp red wine vinegar (or lemon juice or both 😉)
1 tsp crushed red pepper flakes (or chili oil)
½ tsp smoked paprika (optional, adds depth)
Salt & black pepper, to taste
Preparation
Butterfly your chicken
Place the drumstick flat on a cutting board and hold it steady.
Use a sharp knife to cut lengthwise along one side of the bone, then carefully slice down until the meat opens up.
Spread the meat apart so it lays flatter, exposing more surface area for even cooking and better marinade absorption.
Chimichurri Marinade
In a bowl, whisk together olive oil and vinegar.
Stir in parsley, oregano, garlic, red pepper flakes, paprika, salt, and pepper.
Taste and adjust seasoning as needed.
Step 1:
Place the chicken in a large bowl with the chimichurri marinade. Let it sit for at least 30 minutes, or up to overnight for maximum flavor.
Step 2:
Heat a cast iron pan over medium-high heat and drizzle in about 1 tablespoon of neutral oil. Once the oil shimmers (you’ll see it ripple slightly—google it, friend!), place the chicken meat-side down first. Cover the pan with a lid and let cook for 10–15 minutes. Flip the chicken to the skin side down and cook another 10–15 minutes, or until fully cooked through.
Step 3:
Remove the chicken from the heat and baste with the pan drippings. Serve hot—this pairs perfectly with my roasted sweet potatoes and steamed broccoli recipes.