I cannot wait to share this vibrant and mouthwatering Chimichurri Chicken Recipe with you! This dish is a fantastic celebration of fresh herbs, zesty vinegar, and garlic-infused goodness that truly bring chicken thighs to life in the most irresistible way. Whether you prefer grilling or sautéing, the juicy, tender chicken bathed in a bright, herby chimichurri sauce will quickly become your go-to meal for weeknights or entertaining friends. It’s easy to prepare but packed with flavor, making it a reliable favorite to keep in your cooking repertoire.
Ingredients You’ll Need
This Chimichurri Chicken Recipe calls for simple ingredients that you might already have on hand. Each element plays a crucial role—from the fresh parsley adding a burst of color and herbal brightness, to the red wine vinegar lending tangy depth. These essentials come together effortlessly to create a dish with beautiful balance and lively textures.
- 2 lbs chicken thighs (boneless and skinless): Use thighs for their juicy, tender texture that soaks up the flavors perfectly.
- 1/2 tsp fine sea salt: Enhances the natural flavor of the chicken and seasoning.
- 1 cup flat-leaf parsley (finely chopped): Fresh parsley is the star herb that brings vibrancy and a fresh, clean taste.
- 4 garlic cloves (finely minced): Garlic offers a pungent kick that complements the herbs remarkably well.
- 1/3 cup extra virgin olive oil: Adds richness and helps meld all the flavors in the chimichurri sauce.
- 2 1/2 Tbsp red wine vinegar: Provides a tangy acidity that brightens the entire dish.
- 1/2 tsp dried oregano (or 1 Tbsp fresh oregano): Adds a subtle earthiness to round out the herbaceous notes.
- 1/2 tsp fine sea salt: Balanced seasoning to taste within the sauce.
- 1/4 tsp freshly ground black pepper: Adds a mild heat and complexity.
- 1/4 tsp crushed red pepper flakes: For just a hint of warming spice that lifts the chimichurri.
How to Make Chimichurri Chicken Recipe
Step 1: Prepare the Chimichurri Sauce
Start by combining the parsley, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and red pepper flakes in a bowl. Stir everything together thoroughly until well mixed. Cover the bowl and set it in the refrigerator for at least two hours, or even better, overnight. This resting time allows all those fresh, bold flavors to marry beautifully, making the sauce rich and aromatic.
Step 2: Marinate the Chicken
Take your chicken thighs and place them in a mixing bowl. Sprinkle with 1/2 teaspoon of fine sea salt and add half of the prepared chimichurri sauce. Toss the chicken so every piece is well coated, then cover it tightly. You can let it marinate for just 15 minutes if you’re short on time, but for maximum flavor penetration, refrigerate it overnight. The marinade tenderizes the meat and infuses it with those incredible herbaceous and garlicky notes.
Step 3: Cook the Chicken on the Grill
Preheat your grill to medium-high heat to get a nice sear. Place the chicken smooth-side-down on the grates and cover the grill to keep the heat consistent. Grill the chicken for about 5 to 7 minutes per side until it’s cooked through. To be safe and juicy, aim for an internal temperature of 165˚F measured at the thickest part using an instant-read thermometer. Grilling gives the chicken a lovely smoky char that complements the fresh chimichurri sauce wonderfully.
Step 4: Alternative Cooking by Sautéing
If grilling is not an option, no worries! Heat a heavy skillet over medium heat with a tablespoon of olive oil. Add your chicken thighs smooth-side-down and cook them for 5 to 7 minutes on each side, ensuring the internal temperature reaches 165˚F. Sautéing seals in all the juices and creates a deliciously caramelized surface that pairs beautifully with the sauce’s brightness.
Step 5: Serve with the Remaining Chimichurri Sauce
Arrange the cooked chicken on a serving platter and generously spoon over the remaining chimichurri sauce. The contrast of the warm chicken and cool, herbaceous sauce is simply divine. Serve immediately to enjoy that fresh interplay of textures and flavors at their peak.
How to Serve Chimichurri Chicken Recipe
Garnishes
To elevate the presentation and flavor, I love adding a sprinkle of freshly chopped parsley or a few thin wedges of lemon alongside the chicken. A little extra drizzle of chimichurri sauce on top right before serving adds that splash of color and bright herbal zing that will make everyone’s mouth water.
Side Dishes
This Chimichurri Chicken Recipe pairs exceptionally well with simple, fresh sides like a crisp green salad, roasted vegetables, or even a buttery rice pilaf. I also enjoy serving it alongside grilled corn on the cob or warm crusty bread to soak up every last bit of sauce.
Creative Ways to Present
For a fun twist, try serving this chicken chopped over a grain bowl with quinoa or farro, tossed with chopped tomatoes, avocado, and a squeeze of lime. You can also turn it into a vibrant filling for wraps or tacos garnished with pickled onions and a sprinkle of queso fresco for a casual yet flavorful meal.
Make Ahead and Storage
Storing Leftovers
Leftover chimichurri chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. It’s great reheated gently or even enjoyed cold tossed in a salad or sandwich the next day.
Freezing
You can freeze cooked chimichurri chicken if you want to extend its shelf life. Place chicken pieces in a freezer-safe container or zip-top bag with a little of the chimichurri sauce to keep it moist. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
To reheat while keeping the chicken tender, warm it in a skillet over medium-low heat with a splash of water or extra chimichurri sauce. Avoid microwaving directly with no moisture as it can dry out the meat. Reheating slowly preserves juiciness and flavor.
FAQs
Can I use chicken breasts instead of thighs in this Chimichurri Chicken Recipe?
Absolutely! While thighs stay juicier and more forgiving during cooking, chicken breasts can work too. Just be careful not to overcook them, as breasts tend to dry out faster. Adjust cooking time accordingly and consider marinating a bit longer for flavor.
How long can I store the chimichurri sauce by itself?
The chimichurri sauce can be stored in an airtight container in the fridge for up to one week. The flavors actually develop more over time, making the sauce perfect to prepare ahead and enjoy on multiple dishes.
Is it necessary to marinate the chicken overnight?
While 15 minutes of marinating will give you decent flavor, marinating overnight really lets the chimichurri penetrate deeply, resulting in more tender and flavorful chicken. If possible, plan ahead for the best results.
Can I make this recipe gluten-free?
Yes! This Chimichurri Chicken Recipe is naturally gluten-free as it contains no wheat or gluten ingredients. Just be sure that any sides or additional sauces you serve alongside are also gluten-free if you need to maintain that diet.
What type of vinegar is best for chimichurri sauce?
Red wine vinegar is traditional and adds a bright, balanced acidity that complements the herbs perfectly. You could experiment with white wine vinegar or apple cider vinegar for a slightly different flavor profile, but red wine vinegar remains the top choice for authenticity.
Final Thoughts
Cooking this Chimichurri Chicken Recipe feels like a little celebration of fresh ingredients and simple techniques that come together to create something extraordinary. Once you try it, you’ll see why it quickly becomes a favorite for dinners any day of the week. So grab those ingredients, fire up your grill or skillet, and enjoy this burst of flavor that’s sure to brighten your table and warm your heart!
Print
Chimichurri Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (excluding marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
This Chimichurri Chicken recipe features tender, juicy chicken thighs marinated and served with a vibrant, herbaceous chimichurri sauce made from fresh parsley, garlic, and red wine vinegar. Perfectly grilled or sautéed, this dish offers a fresh and flavorful meal ideal for weeknight dinners or gatherings.
Ingredients
Chicken
- 2 lbs chicken thighs (about 8 pieces, boneless and skinless)
- 1/2 tsp fine sea salt (for chicken)
Chimichurri Sauce
- 1 cup flat-leaf parsley (finely chopped from 1 bunch)
- 4 garlic cloves (finely minced)
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp dried oregano (or 1 Tbsp fresh oregano)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
For sautéing (optional)
- 1 Tbsp olive oil
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and crushed red pepper flakes in the given order. Stir to mix thoroughly, cover the bowl, and refrigerate the sauce for at least 2 hours or preferably overnight to allow flavors to meld.
- Marinate the Chicken: Place chicken thighs into a mixing bowl, sprinkle with 1/2 tsp salt, and add half of the prepared chimichurri sauce. Stir to coat the chicken evenly, cover, and marinate at room temperature for 15 minutes or refrigerate overnight if preparing in advance.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken smooth-side-down on the grill grates, cover, and cook for 5-7 minutes per side. Ensure the internal temperature reaches 165°F (74°C) at the thickest part using an instant-read thermometer for safe consumption.
- Sauté the Chicken (Alternative Method): Heat a heavy skillet over medium heat and add 1 tablespoon of olive oil. Place chicken thighs smooth-side-down in the skillet and sauté for 5-7 minutes per side or until fully cooked with an internal temperature of 165°F (74°C).
- Serve: Arrange the cooked chicken on a serving platter and spoon the remaining chimichurri sauce over the top. Serve immediately for best flavor and freshness.
Notes
- Marinating the chicken overnight enhances the flavor significantly but 15 minutes is sufficient for a quick meal.
- If using dried oregano, crush it lightly to release more flavor.
- Use an instant-read thermometer to ensure the chicken is safely cooked to 165°F.
- Grilling imparts a smoky flavor, while sautéing offers a quicker alternative with a slightly different texture.
- Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week.
