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
Scale
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.
