A chimichurri marinade seasons food with herbs and garlic while vinegar brightens the surface. Oil distributes flavour and helps ingredients cook evenly. Because the sauce is already balanced, it removes the need to measure several separate seasonings for a weekday dinner or barbecue. Shop Chimmy’s chimichurri range.
Match the marinating time to the ingredient
Chicken thighs and lamb can handle several hours of marinating. Steak often needs only a light coating, especially when the cut already has good flavour. Fish and prawns are more delicate, so keep contact with acidic marinades brief. Vegetables can be coated shortly before roasting or grilling.
Continue exploring: chimichurri sauce range and BBQ chimichurri guide.
Marinate safely
Always marinate in the refrigerator, not on the worktop. Use a covered non-reactive container or food-safe bag. Do not serve marinade that has touched raw meat unless it has been cooked safely; reserve a clean portion of sauce in advance for finishing at the table.
Prepare the food for better browning
Lift the food from the marinade and allow excess liquid to drain before it meets a hot pan or grill. Too much wet sauce can steam the surface and prevent browning. Add a fresh spoonful after cooking to restore the herb and vinegar notes that soften under heat.
Pick the right Chimmy’s marinade
Modern Twist is a dependable all-purpose choice. Old Classic suits beef and lamb, Smoky BBQ strengthens grilled chicken and vegetables, and Spicy gives prawns, wings or kebabs a brighter kick. Each flavour can also become the finishing sauce if a clean portion is kept separate.
Shop the range
Find your Chimmy’s
Explore the full Chimmy’s collection for individual flavours and multipacks, or use the Where to Buy page to find selected UK stockists. For meal inspiration, visit the recipe collection.
Frequently asked questions
Can chimichurri be used as a marinade?
Yes. It provides oil, acidity, herbs and garlic in one mixture.
How long should chicken marinate?
Several hours is usually sufficient; refrigerate throughout and follow food-safety guidance.
Can used marinade be served as sauce?
Not directly if it contacted raw meat. Reserve a clean portion before marinating or cook the used marinade safely.
