Chimichurri Chik’n

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I know we’re well into January, but I am still posting food from Christmas dinner! The week before Christmas, the teens at SEEDS and I made a faux meat dish (which elicited a round of “wait, wait, wait, this is not chicken!!!???”). In thinking about a protein for Christmas, I used the same basic preparation (sauteed with shallot and onion), but added the bold flavors of chimichurri. Anyone who knows me, knows I am a complete and utter Brazil-aphile, and so using an Argentine sauce for Christmas dinner was admittedly a bit sacrilegious, but rest assured … my heart is still with you Brazil! 😀

Chimichurri Chik’n


1 small sweet onion

1 shallot

1/4 cup parsley

1/4 cup cilantro

2 tablespoons oregano

2 cloves garlic

1 jalapeno

3 tablespoons white vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/4 cup olive oil, + 3 tablespoons for sauteeing

2 tablespoons vegetable broth

juice from 1/2 lime

1 bag soy ‘chik’n’ (I used Morningstar)


* Saute onion and shallot in three tablespoons olive oil until soft. Add chik’n, saute 7-9 minutes until chik’n is warmed through.

*Blend parsley, cilantro, oregano, vinegar, jalapeno, garlic, salt, pepper, red pepper flakes, and remaining olive oil in blender or food processor. [This is the chimichurri!]

*Add chik’n and half of the chimichurri (reserve rest of chimchurri to serve alongside of finished dish) to a baking dish, along with vegetable broth and lime juice. Mix. Marinate in refrigerator for 1 to 4 hours.

*Pre-heat oven to 375 degrees F. Bake chik’n covered 15 minutes. Remove cover, bake 5 minutes uncovered. Serve with remaining chimichurri sauce. YUM!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I am so going to add this to my recipe roll and try it with some tofu or maybe my seitan cutlets! Awesome idea!

  2. I plan on making your chimichurri sauce on some baked tofu! YUM!

    • I totally want to try this on tofu. Please let me know how it turns out!

  3. I love the name, “chimichurri chik’n”! 🙂 Great sauce! Thanks for sharing!

  4. Those photos totally look like real chicken. I can imagine everyone’s surprise when you told them otherwise. Great recipe.

  5. Looks delicious, and what a creative name of the dish! Great job!

  6. This is a new one to me – very creative!

  7. I definitely didn’t think this wasn’t chicken until I read through your ingredient list. I’m definitely impressed with the looks of this recipe! My sister-in-law is vegan, and always on the hunt for new recipes…I’m sure she’ll love this one as well. Thanks!

  8. This sounds so delicious and flavorful!

  9. I love chimichurri with my meat, but I’ll sure try with chicken next time, it looks delicious.

  10. the chimichurri looks delicious, and I just assumed it was real chicken…great idea! Theresa

  11. A fantastic meal, sounds so delicious and flavorful with chimichurri!

  12. I’m a big fan of chimichurri! This sounds amazing!

  13. This looks delicious and so healthy too. I eat meat, so I’d probably use real chicken when I make mine. Thanks for sharing!

  14. delicious chicken looks wonderful
    I make my ginger garlic paste

    • Thanks! I’ll have to try it! 😀

  15. This looks so wonderful and I don’t even know what soy ‘chik’n’ is!
    Great recipe!

  16. Thanks everyone!