Chicken Gaucho Chive Recipe

Prep the chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat. If pieces are very thick, lightly pound to an even thickness (about 1/2 inch) so they cook evenly.

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs red wine vinegar, minced garlic (3 cloves), smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, 1.25 tsp kosher salt and 0.75 tsp black pepper to make the marinade.

Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid more than 8 hours because of the acid). Bring chicken to room temperature for 15 minutes before cooking.

Cook

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil (from quantity reserved or use an extra splash). Place the thighs in the pan, spacing them so they are not crowded. Cook 4–5 minutes without moving, until a deep golden-brown crust forms. Flip and cook another 4–5 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For thicker pieces, reduce heat to medium, cover for 2–3 minutes, then finish uncovered to crisp edges.

Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing into 1/2-inch strips or bite-sized pieces.

While the chicken marinates or cooks, prepare the chive gaucho. In a medium bowl combine 1/2 cup finely chopped chives, 1/4 cup chopped parsley, and 1 tbs chopped fresh oregano or basil (if using). Add 1 minced garlic clove, 1 tbs red wine vinegar and 1 tbs fresh lime juice.

Slowly whisk in 3/4 cup olive oil until the mixture emulsifies into a loose sauce. Add 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp honey (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt, acidity (add more vinegar or lime), or sweetness as desired. The sauce should be bright, herb-forward and pourable.

If you prefer a smoother sauce, pulse the mixture briefly in a food processor or blender for 5–8 seconds; for a chunkier chimichurri-style finish, leave as-is.

Arrange mixed greens or baby arugula on a serving platter or individual plates. Slice the rested chicken and place on top of the greens or tuck into tortillas/bread for sandwiches or tacos.

Spoon 2–3 tbs (or to taste) of the chive gaucho sauce over each portion of chicken. Garnish with extra chopped chives and serve lemon or lime wedges on the side for an extra squeeze.

Leftover chive gaucho keeps covered in the refrigerator up to 4 days; bring to room temperature and whisk before serving. Leftover cooked chicken will keep 3–4 days refrigerated.