There’s nothing quite as irresistible as a platter of Chimichurri Chicken—juicy, lightly charred thighs topped with a vibrant, tangy, herby sauce that bursts with flavor in every bite. This crowd-pleasing dish takes classic grilled chicken to a totally new level, thanks to the touch of garlic, feisty chili pepper, and a generous pour of homey olive oil—pure joy on a plate!
Why You’ll Love This Recipe
- Seriously Flavor-Packed: Every bite of Chimichurri Chicken is infused with layers of freshness and zing from the homemade sauce—no bland chicken here!
- Super Simple: The whole recipe uses basic pantry and fridge ingredients, but feels totally restaurant-worthy—even if you’re just grilling on a Tuesday night.
- Make-Ahead Friendly: Both the sauce and chicken can be prepped in advance, making dinnertime completely stress-free.
- Versatile for Any Occasion: Serve it family-style, meal-prep for busy lunches, or impress guests at your next barbecue—the possibilities are endless.
Ingredients You’ll Need
One of the absolute joys of Chimichurri Chicken is how each fresh, colorful ingredient makes the flavors pop—yet nothing on the list is fussy or hard to find. These staples work together to create the juiciest chicken and the most vibrant sauce imaginable.
- Boneless Skinless Chicken Thighs: These deliver super-juicy texture and are almost impossible to overcook, so you get tender, flavorful chicken every time.
- Flat Leaf Parsley: The heart of any chimichurri, parsley brings a clean, grassy freshness that brightens the whole dish.
- Oregano (fresh or dried): Adds earthiness and a subtle Mediterranean aroma—don’t skip this for that authentic chimichurri signature!
- Red Chili Pepper (or flakes): Gives a gentle kick of heat; fresh chili tastes brightest, but chili flakes’ll do for a quick fix.
- Garlic: Four cloves might sound bold, but it’s exactly what gives the sauce its craveable, robust punch.
- Extra Virgin Olive Oil: The backbone of the sauce—high-quality oil makes every bite velvety and rich.
- Red Wine Vinegar: Just the right amount of tang to balance the herbs and oil; don’t be tempted to skimp.
- Kosher Salt and Black Pepper: These simple seasonings draw out every flavor in the bowl and ensure the chicken shines.
Variations
One of my favorite things about Chimichurri Chicken is how easy it is to riff on. You can tweak the ingredients and cooking methods to suit your cravings, any dietary needs, or simply what you have handy in the kitchen—no need to stick to the rules!
- Swap in Chicken Breasts: Prefer leaner meat? Chicken breasts work beautifully—just pound to even thickness and watch the cook time.
- Go Dairy-Free or Keto: This recipe is naturally dairy-free and low-carb, but you can double-check your vinegar for keto-friendliness if needed.
- Add an Herby Twist: Blend in a handful of cilantro or a sprig of mint with your chimichurri for a totally fresh flavor spin.
- Try Roasting Instead of Grilling: No grill? Roast the marinated chicken thighs in the oven at 425°F for 20-25 minutes until golden.
How to Make Chimichurri Chicken
Step 1: Mix Up the Chimichurri Sauce
Grab a small bowl and combine your freshly chopped parsley, oregano, zippy red chili pepper, minced garlic, extra virgin olive oil, and a splash of red wine vinegar. Season generously with kosher salt and cracked black pepper, then stir until you have a glossy, emerald sauce that’s fragrant and loose. If you like, make this sauce a day ahead—it actually gets even bolder in the fridge overnight.
Step 2: Marinate the Chicken
Place the chicken thighs in a large mixing bowl and spoon about one-third of the chimichurri sauce over them. Use your hands or tongs to toss everything together until the meat is thoroughly coated—get every nook and cranny! Pop a lid or some plastic wrap over the bowl and let the chicken marinate in the fridge for at least 20–30 minutes (or up to a few hours if you have the time).
Step 3: Grill or Sear the Chicken
While the chicken is absorbing all that flavor, heat your outdoor grill or a stovetop grill pan over medium-high. Oil the grates to prevent sticking. Lay out the chicken pieces and cook for 4–6 minutes on the first side, flip, then grill another few minutes, just until charred outside and juicy within—don’t wander too far, as thighs cook fast! No grill? A hot skillet works too.
Step 4: Top with Sauce and Serve
Transfer your grilled chicken to a serving plate and, while still hot, spoon over the remaining chimichurri sauce. The warmth brings the aromatics to life, creating that signature sizzle you’ll love. Serve right away and watch everyone dive in—it’s truly happiness on a plate!
Pro Tips for Making Chimichurri Chicken
- Marinate, But Not Too Long: Chicken thighs soak up flavor fast—30 minutes is plenty! Too long and the vinegar can start to “cook” the meat.
- Pound for Even Cooking: Lightly pound the chicken thighs to an even thickness for that juicy, perfectly grilled result—especially helpful for quick, dramatic grill marks!
- Go Big with Fresh Herbs: When shopping, grab the freshest parsley and oregano you can—wilted or dry leaves just won’t have the same vibrant green color or pop of flavor in your chimichurri sauce.
- Sauce on the Side: Serve extra chimichurri at the table—this way everyone can drizzle as much as they crave, and leftovers stay fresh for tomorrow’s lunch.
How to Serve Chimichurri Chicken
Garnishes
Scatter extra chopped parsley or a few oregano leaves across your platter for a burst of green, and don’t be shy with a squeeze of lemon or lime for brightness. A sprinkle of flaky salt right before serving adds a lovely finishing touch, making the herby chicken really sing.
Side Dishes
Chimichurri Chicken loves to be the center of your table! Pair it with fluffy rice, roasted potatoes, grilled corn, or a big fresh salad drizzled with any leftover chimichurri. For a cozy twist, serve with garlicky mashed potatoes or blistered green beans—it’s truly versatile.
Creative Ways to Present
For a party or casual dinner, slice the chicken and tuck it into warm flatbreads or assemble in a bowl with grains, veggies, and a swoop of extra sauce. For appetizer vibes, skewer bite-sized pieces, grill, then drizzle with chimichurri just before serving—a guaranteed hit!
Make Ahead and Storage
Storing Leftovers
Leftover Chimichurri Chicken is the gift that keeps on giving! Store any extra chicken and sauce separately in airtight containers in the fridge for up to 4–5 days—the flavors just get deeper as they mingle.
Freezing
Both cooked chicken thighs and chimichurri sauce freeze well, making them ideal meal-prep staples. For best results, freeze the chicken and sauce separately; the chicken can keep for up to 3 months in the freezer, ready to thaw and reheat whenever you need it.
Reheating
To reheat, simply warm the chicken in a skillet over medium-low heat, or microwave gently covered, until just hot—don’t overcook or it’ll lose moisture. Add fresh chimichurri sauce after reheating for that just-made, vibrant taste.
FAQs
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Can I use chicken breasts instead of thighs for Chimichurri Chicken?
Absolutely! Boneless, skinless chicken breasts work beautifully with this recipe—just be sure to pound them to even thickness so they cook quickly and evenly, and watch the timing so they don’t dry out.
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Is it okay to make the chimichurri sauce ahead of time?
Yes, in fact, the sauce actually gets even more flavorful after a night in the fridge. Just give it a good stir before using, as the oil may separate a bit.
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Can Chimichurri Chicken be cooked without a grill?
Definitely! Sear the marinated chicken in a hot skillet on the stovetop, or even roast in the oven at 425°F until golden and fully cooked—the results are just as delicious.
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What can I serve with Chimichurri Chicken for a full meal?
This chicken pairs well with everything from simple rice, warm flatbreads, and grilled veggies, to festive salads or roasted potatoes. It’s super adaptable—just add a bright, crunchy side to contrast the richness!
Final Thoughts
If there’s one dish I urge you to try this week, let it be Chimichurri Chicken—the simple steps, bold flavors, and total dinner-table joy make it an instant classic. I can’t wait for you to taste just how easy and delicious homemade can be. Gather your favorite people, fire up the grill (or skillet), and let this herby, garlicky goodness make the meal a memory. Enjoy every bite!
Print
Chimichurri Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Grilling
- Method: Stovetop
Description
Tender and flavorful grilled Chimichurri Chicken made with juicy boneless chicken thighs marinated in a zesty chimichurri sauce. Perfect for a quick and delicious meal!
Ingredients
For the chicken
- 8 boneless skinless chicken thighs
For the chimichurri sauce
- 1/2 cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or 1/2 teaspoon dried red pepper flakes
- 3 to 4 garlic cloves finely chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Make the chimichurri sauce. Add the parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper to a small bowl. Stir together. Note: You can also prepare the chimichurri sauce a day in advance and store in the fridge.
- Marinate the chicken. Place the chicken in a bowl and pour about ⅓ of the chimichurri sauce on top. Make sure the chicken pieces are well coated, then cover and marinate in the fridge for 20 to 30 minutes.
- Cook the chicken. Heat an outdoor grill or indoor grill pan over medium-high heat. Oil the grates, then grill the chicken for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (75°C). Alternatively, you can cook the chicken in a skillet.
- Top with sauce and serve. Transfer the chicken to a serving plate and spoon the remaining chimichurri sauce on top.
Notes
- Optional: If you’d like to get a little more surface area on the grill, you can pound the chicken thighs a bit flatter.
- Storage tips: Leftovers can be stored in the fridge for 4 to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 260kcal
- Sugar: 0.2g
- Sodium: 249mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0.02g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 107mg
