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The easy Chimichurri Chicken

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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.

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.

Find it online: https://cookibly.com/the-easy-chimichurri-chicken/