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
Scale
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.
