The chimichurri sauce doubles as a marinade and topping
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or thighs
Olive oil
Salt
Black pepper
Garlic
Fresh parsley
Fresh cilantro
Red wine vinegar
Lemon juice
Red pepper flakes
Dried oregano
Shallot or red onion
Directions
Pat the chicken dry and season both sides with salt and black pepper.
In a food processor or bowl, combine parsley, cilantro, garlic, shallot, oregano, red pepper flakes, olive oil, red wine vinegar, and lemon juice to make the chimichurri sauce.
Reserve part of the chimichurri for serving and use the remaining sauce to marinate the chicken for at least 20 minutes.
Heat a grill, grill pan, or skillet over medium-high heat.
Cook the chicken for about 5–7 minutes per side, depending on thickness, until fully cooked and golden brown.
Remove the chicken from the heat and let it rest for a few minutes.
Spoon the reserved chimichurri sauce over the chicken before serving.
Serve with rice, roasted vegetables, salad, or potatoes.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Marinating Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Variations
Use steak or shrimp instead of chicken.
Add fresh mint for a different herb flavor.
Make it spicy with extra red pepper flakes.
Use lime juice instead of lemon juice.
Grill the chicken outdoors for smoky flavor.
Serve sliced chicken in tacos or wraps.
Pair with quinoa or cauliflower rice for a lighter meal.
Storage/Reheating
Store leftover chicken and chimichurri sauce separately in airtight containers in the refrigerator for up to 4 days.
To reheat, warm the chicken gently in a skillet or microwave until heated through. Add fresh chimichurri after reheating for the best flavor and texture.
FAQs
What is chimichurri sauce made of?
Traditional chimichurri is made with fresh herbs, garlic, olive oil, vinegar, and seasonings.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are flavorful and stay juicy during cooking.
How long should I marinate the chicken?
At least 20 minutes is recommended, but longer marinating adds more flavor.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F until the chicken reaches a safe internal temperature.
Is chimichurri spicy?
It has mild heat from red pepper flakes, but you can adjust the spice level easily.
Can I freeze chimichurri chicken?
Yes, cooked chicken freezes well for up to 2 months.
What sides go well with this dish?
Rice, roasted potatoes, grilled vegetables, and fresh salads all pair well.
Can I make the chimichurri ahead of time?
Yes, the sauce can be made a day in advance and refrigerated.
What herbs work best in chimichurri?
Parsley is traditional, but cilantro and oregano add great flavor.
Can I use store-bought chimichurri sauce?
Yes, though homemade sauce usually tastes fresher and more vibrant.
Conclusion
Chimichurri chicken is a fresh and flavorful meal that combines juicy chicken with a bright herb sauce for an unforgettable dish. Easy enough for weeknights and impressive enough for entertaining, this recipe is versatile, satisfying, and packed with bold flavors everyone will love.
This Chimichurri Chicken recipe features juicy grilled or pan-seared chicken topped with a vibrant homemade chimichurri sauce made from fresh herbs, garlic, olive oil, and red wine vinegar. Packed with bold Argentine-inspired flavors, this easy chicken recipe is perfect for weeknight dinners, meal prep, grilling season, or healthy low-carb meals.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:50 minutes
Yield:4 servings
Category:Dinner / Main Course
Method:Grilling / Pan-Seared
Cuisine:Argentinian-Inspired
Ingredients
For the Chicken
4 boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Chimichurri Sauce
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
3 garlic cloves, minced
2 tablespoons shallot or red onion, finely diced
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
⅓ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
Instructions
Pat the chicken dry with paper towels and season both sides with salt and black pepper.
In a bowl or food processor, combine parsley, cilantro, garlic, shallot, oregano, red pepper flakes, olive oil, red wine vinegar, and lemon juice. Mix until well combined to form the chimichurri sauce.
Reserve about ⅓ of the chimichurri sauce for serving. Use the remaining sauce to marinate the chicken for at least 20 minutes.
Heat a grill, grill pan, or skillet over medium-high heat.
Cook the chicken for 5–7 minutes per side, depending on thickness, until golden brown and fully cooked through with an internal temperature of 165°F (74°C).
Remove the chicken from the heat and allow it to rest for a few minutes before slicing.
Spoon the reserved chimichurri sauce over the chicken before serving.
Serve with rice, roasted vegetables, potatoes, salad, or cauliflower rice.
Notes
Chicken thighs stay especially juicy and flavorful in this recipe.Marinate the chicken longer for even deeper flavor.Add extra red pepper flakes for more heat.Fresh parsley is traditional, but cilantro adds brightness and freshness. Chimichurri sauce can be made up to 1 day ahead and refrigerated.This recipe works beautifully for tacos, wraps, bowls, or salads.
