If you’re craving a dish that bursts with vibrant, fresh flavors and is downright irresistible, this Chimichurri Chicken Recipe is exactly what you need. Juicy, tender chicken thighs are marinated in a zesty, herb-packed chimichurri sauce that perfectly balances tangy, garlicky, and slightly spicy notes. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for guests, this recipe brings bold Latin American flair right to your kitchen with simple, wholesome ingredients and straightforward steps.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making your chimichurri chicken shine. Each component is super simple, yet incredibly important for that perfect harmony of flavor, texture, and bright color that makes this dish a standout.
- 2 pounds boneless skinless chicken thighs: Best for juicy, tender meat that soaks up the marinade.
- 1 teaspoon kosher salt: Essential for seasoning and drawing out the chicken’s natural moisture.
- ½ teaspoon black pepper: Adds a mild heat and depth to the chicken seasoning.
- 1 cup flat-leaf parsley (loosely packed): The herbaceous backbone of the chimichurri with fresh, vibrant color.
- 3 garlic cloves: For that pungent, aromatic kick that makes chimichurri unforgettable.
- 1/3 cup olive oil: Creates a luscious, silky base for the sauce and keeps the chicken moist.
- 2 tablespoons red wine vinegar: Brings a tangy brightness that lifts the whole dish.
- 1 tablespoon lemon juice: Adds fresh citrus notes to balance the richness.
- 1/4 cup red onion (roughly chopped): Gives crunch and a subtle sweetness to the sauce texture.
- 1/2 teaspoon red pepper flakes (adjust to taste): Delivers just enough heat to keep things exciting.
- 1/2 teaspoon dried oregano: Offers an earthy, herb flavor that complements the parsley.
- 1/2 teaspoon kosher salt: Integrated into chimichurri for perfectly seasoned sauce.
- 1/4 teaspoon black pepper: Adds a touch more spice directly into the sauce.
How to Make Chimichurri Chicken Recipe
Step 1: Season the Chicken
Start by patting your chicken thighs dry with paper towels — this step helps the seasoning stick better and ensures a beautiful sear later. Sprinkle kosher salt and black pepper evenly over the chicken, allowing the natural flavors of the meat to shine through.
Step 2: Prepare the Chimichurri Sauce
The magic of this dish is definitely in the chimichurri sauce. Toss parsley, garlic, olive oil, red wine vinegar, lemon juice, red onion, red pepper flakes, oregano, kosher salt, and black pepper into a food processor. Pulse it until it’s nicely blended but still retains a slight chunkiness — you want a sauce bursting with texture and fresh flavor in every bite.
Step 3: Marinate the Chicken
Pour half of your beautifully fresh chimichurri over the seasoned chicken thighs, making sure each piece is luxuriously coated. Cover it with plastic wrap and let it marinate; the longer the better to soak in those wonderful flavors—from 20 minutes up to overnight if you have the time.
Step 4: Preheat Your Grill Pan
While the chicken is marinating, warm up a cast iron grill pan over medium-high heat. Lightly oil it to prevent sticking. This step is crucial for that gorgeous sear and grill marks that bring out smoky depth and visual appeal.
Step 5: Grill the Chicken
Remove chicken from marinade and gently shake off excess sauce so it doesn’t burn on the pan. Grill each piece for 5-7 minutes per side. You’re aiming for a nicely charred exterior with perfectly cooked, juicy insides—165°F (74°C) internal temperature is the sweet spot for doneness.
Step 6: Let It Rest
Once grilled, transfer the chicken to a plate and allow it to rest for about 5 minutes. This simple step lets the juices redistribute, ensuring every bite is tender and flavorful.
Step 7: Serve with Chimichurri
Drizzle the reserved chimichurri sauce generously over the chicken while it’s warm. You can serve extra on the side for dipping or drizzling whenever you like—this sauce is just that irresistible.
How to Serve Chimichurri Chicken Recipe
Garnishes
Fresh parsley sprigs, thin lemon wedges, or a sprinkle of finely chopped red onion add bright pops of color and a little extra zing right on top. These simple garnishes do wonders to elevate presentation and invite you to dig in.
Side Dishes
This chimichurri chicken pairs beautifully with a variety of sides. Try fluffy cilantro lime rice, roasted sweet potatoes, or a crisp green salad with avocado for a vibrant, balanced meal. The fresh herbs and zesty sauce create endless delicious partnerships.
Creative Ways to Present
Serve the chicken sliced over warm tortillas for tasty chimichurri tacos, or layer it atop a bed of greens and grilled veggies for a colorful, healthy bowl. The versatility of the Chimichurri Chicken Recipe means you can get creative with presentation and enjoy it in many fun ways.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover chimichurri chicken and extra sauce in airtight containers. Stored in the fridge, it’ll stay fresh and delicious for up to 3 days—perfect for quick lunches or a speedy dinner fix.
Freezing
This dish freezes well! Portion your chicken and sauce separately into freezer-safe bags or containers. They’ll keep for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture and flavor.
Reheating
Reheat leftover chimichurri chicken gently in a skillet over medium heat or in the oven to retain its juiciness. Add a little extra chimichurri sauce after warming to bring back that fresh, lively flavor that makes this recipe so special.
FAQs
Can I use chicken breasts instead of chicken thighs?
Absolutely! While thighs stay juicier and more forgiving, chicken breasts work fine too. Just watch the cooking time carefully to avoid drying them out.
Is the chimichurri sauce spicy?
The red pepper flakes add a gentle kick, but you can always adjust the amount to suit your spice preference—from mild to bold.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes better after sitting for a few hours as the flavors meld. Store it in the fridge up to 2 days before serving.
What if I don’t have a grill pan?
No worries. A regular skillet or outdoor grill works just as well. Just ensure it’s nicely preheated for the perfect sear.
How do I tell when the chicken is fully cooked?
The safest bet is an instant-read thermometer: look for 165°F (74°C) internal temperature. If you don’t have one, cut into the thickest part to ensure the meat is no longer pink inside.
Final Thoughts
This Chimichurri Chicken Recipe is one of those dishes that quickly becomes a household favorite because it’s bursting with flavor, easy to make, and incredibly versatile. I hope you’ll give it a try and discover how a handful of fresh herbs and simple, bright ingredients can turn ordinary chicken into a culinary celebration every time.
Print
Chimichurri Chicken Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
Chimichurri Chicken is a vibrant and flavorful grilled chicken dish marinated in a zesty herb sauce made with parsley, garlic, olive oil, vinegar, and spices. This easy recipe yields tender, juicy chicken thighs with a fresh, tangy chimichurri topping that elevates any meal with its bold South American-inspired flavors.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Chimichurri Sauce
- 1 cup flat-leaf parsley (loosely packed)
- 3 garlic cloves
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1/4 cup red onion (roughly chopped)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels to ensure proper browning. Place them in a large bowl and season evenly with kosher salt and black pepper. Set aside while you prepare the sauce.
- Make the chimichurri sauce: In a food processor, combine the parsley, garlic, olive oil, red wine vinegar, lemon juice, chopped red onion, red pepper flakes, dried oregano, kosher salt, and black pepper. Pulse until the mixture is well combined but retains some texture for a slightly chunky chimichurri sauce.
- Marinate the chicken: Pour half of the chimichurri sauce over the seasoned chicken thighs, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to overnight for maximum flavor. Reserve the remaining chimichurri for serving.
- Preheat the grill pan: Warm a cast iron grill pan over medium-high heat. Lightly oil the surface to prevent the chicken from sticking during cooking.
- Grill the chicken: Remove the chicken from the marinade, shaking off any excess sauce to avoid flare-ups. Place the thighs on the hot grill pan in a single layer without overcrowding. Cook for 5 to 7 minutes on each side until charred grill marks develop and the internal temperature reaches 165°F (74°C).
- Rest the chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, resulting in moist and tender meat.
- Serve: Serve the chicken warm, drizzled with the reserved chimichurri sauce. Additional chimichurri can be offered on the side for extra flavor. Enjoy this vibrant, herbaceous meal with your favorite sides.
Notes
- For extra flavor, marinate the chicken overnight to allow the chimichurri to fully penetrate the meat.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- If you don’t have a grill pan, you can cook the chicken on an outdoor grill or a regular skillet, adjusting cooking times accordingly.
- Control the heat level by adjusting the amount of red pepper flakes in the chimichurri sauce.
- This recipe works great with chicken breasts or drumsticks as well.
