Chimichurri Chicken

This chimichurri chicken recipe features juicy, marinated chicken thighs grilled or pan-seared to perfection, topped with a fresh, homemade chimichurri sauce made with parsley, garlic, olive oil, and red wine vinegar. A quick and easy dinner idea packed with bold flavor, perfect for meal prep, grilling season, or low-carb and keto-friendly meals. Ready in under 30 minutes with minimal ingredients.

Juicy, flavorful chicken thighs marinated in fresh chimichurri sauce and grilled or pan-seared to perfection. This bold and vibrant dish comes together easily for a delicious weeknight dinner or a backyard cookout.

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs (about 8 pieces)
• ½ teaspoon fine sea salt

For the Chimichurri Sauce

• 1 cup flat-leaf parsley, finely chopped (from 1 bunch)
• 4 garlic cloves, finely minced
• ⅓ cup extra virgin olive oil
• 2 ½ tablespoons red wine vinegar
• ½ teaspoon dried oregano or 1 tablespoon fresh oregano
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Make the Chimichurri Sauce: In a medium bowl, combine all sauce ingredients. Stir well, cover, and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
2. Marinate the Chicken: Place the chicken thighs in a large bowl. Add ½ teaspoon salt and half of the prepared chimichurri sauce. Toss to coat evenly. Cover and let marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
3. Grill Method:
   • Preheat the grill to medium-high heat.
   • Place the chicken thighs smooth-side down on the grill. Cover and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F at the thickest part.
4. Skillet Method:
   • Heat 1 tablespoon olive oil in a heavy skillet over medium heat.
   • Add the chicken smooth-side down and cook for 5–7 minutes per side, or until fully cooked and 165°F internally.
5. To Serve: Transfer the cooked chicken to a serving platter. Spoon the remaining chimichurri sauce over the top and serve immediately.

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Tips

• Marinate longer for deeper flavor: Overnight marination enhances the chicken’s flavor.
• Use an instant-read thermometer: Ensure the chicken is cooked safely without overcooking.
• Rest the chicken: Let the chicken rest for a few minutes after cooking to keep it juicy.

Variations and Substitutions

• Swap parsley: Mix in cilantro or use it as a full substitute for a different herb profile.
• Use chicken breasts: Pound to even thickness for more consistent cooking.
• Add lemon juice: For extra brightness, squeeze a bit of fresh lemon into the chimichurri before serving.

FAQs

Can I bake the chicken instead of grilling or sautéing?
Yes. Bake at 400°F for 20–25 minutes or until the internal temperature reaches 165°F.

How long can I store leftover chimichurri chicken?
Store in an airtight container in the refrigerator for up to 4 days.

Can I freeze chimichurri chicken?
Yes. Freeze the marinated raw chicken or cooked chicken for up to 2 months.

Serving Suggestions

• Serve with roasted potatoes, grilled vegetables, or a simple side salad.
• Pair with rice, quinoa, or flatbread to soak up the extra sauce.
• Add leftovers to tacos, wraps, or grain bowls for a flavorful lunch.

Why You’ll Love This Recipe

This chimichurri chicken is bold, fresh, and incredibly versatile. With minimal prep, simple ingredients, and big flavor, it’s ideal for both busy weeknights and outdoor grilling season.