Chimichurri Chicken Recipe

If you love bold flavors, juicy chicken, and vibrant sauces, this Chimichurri Chicken is about to become your new go-to weeknight hero. Herbaceous, garlicky, and kissed with smoky char from the grill, it’s a showstopper that’s stunningly easy to make yet feels special enough for company.

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Ingredients You’ll Need

The beauty of Chimichurri Chicken lies in its simplicity: a few fresh, high-impact ingredients come together to create something you could eat every week and never get bored. Every element serves a purpose—from the juicy chicken thighs to the punchy, emerald-green sauce—so don’t skimp on the details!

• Boneless skinless chicken thighs: These stay extra juicy and soak up the chimichurri flavor beautifully; you can use breasts but thighs are extra forgiving and flavorful.
• Flat-leaf parsley leaves: The foundation of authentic chimichurri—its freshness and color make all the difference.
• Oregano (fresh or dried): Adds a subtle, aromatic earthiness that balances the bold parsley and garlic.
• Red chili pepper or red pepper flakes: Just the right pop of gentle heat; adjust the spice level to your liking.
• Fresh garlic cloves: No substitute—garlic is the backbone of the sauce’s signature zing.
• Extra virgin olive oil: Rounds out the sauce and keeps everything rich and luscious.
• Red wine vinegar: It brightens and sharpens the sauce, making all the flavors sing.
• Kosher salt and freshly ground black pepper: Essential for bringing out every nuance of flavor.

Variations

The best part about Chimichurri Chicken? It’s a blank canvas for your taste buds. Don’t be afraid to put your own twist on the sauce or the protein—it’s incredibly adaptable for whatever’s in your kitchen or to suit your dietary needs.

• Use Chicken Breast or Drumsticks: If you prefer white meat, boneless breasts work well (just adjust cook time), or swap in drumsticks for a casual, finger-licking meal.
• Try Cilantro in the Sauce: Replace some or all of the parsley with cilantro for a punchier, more Latin-inspired flavor profile.
• Add Lemon or Lime Zest: For extra brightness, stir a little zest into your chimichurri before serving.
• Vegetarian Swap: Use the chimichurri sauce over grilled portobello mushrooms, cauliflower steaks, or even baked tofu for a plant-based delight.

How to Make Chimichurri Chicken

Step 1: Make the Chimichurri Sauce

Begin by finely chopping your parsley, oregano, chili pepper, and garlic—this rustic sauce is all about texture, so hand-chopping is perfect! Combine them in a small bowl and pour in the olive oil, red wine vinegar, salt, and pepper. Stir until everything is glistening with beautiful green flecks. If you have time, make the sauce in advance so the flavors have a chance to mingle and develop.

Step 2: Marinate the Chicken

Place the chicken thighs in a bowl and add about one-third of the chimichurri sauce. Use your hands or tongs to make sure the chicken is evenly coated in all that herby goodness. Cover and let it marinate in the fridge for 20–30 minutes—a quick soak is enough to start infusing big flavor, but you can let it go longer if you wish!

Step 3: Grill or Sear the Chicken

Heat up your grill or grill pan over medium-high heat. Oil the grates lightly, then arrange the chicken thighs in a single layer. Grill for 4–6 minutes per side until they’re beautifully charred and cooked through (an internal temp of 165°F is the goal). If you don’t have a grill, a hot skillet works just as well—just be sure not to overcrowd the pan.

Step 4: Top with More Sauce and Serve

Transfer the perfectly cooked chicken to a platter, then spoon the rest of the fresh chimichurri sauce over the top. Don’t be shy—the sauce makes the dish sing! Serve immediately while it’s hot and juicy, or let it cool to room temperature for a more casual, picnic-style vibe.

How to Serve Chimichurri Chicken

Garnishes

A final flourish of fresh parsley or a sprinkle of chopped oregano really makes each plate pop with vibrant color and extra herbal punch. A wedge of lemon on the side adds brightness, while thinly sliced red chili provides a hint of extra heat for spice lovers.

Side Dishes

Chimichurri Chicken loves good company—try pairing it with garlic rice, crispy roasted potatoes, or even a pile of grilled vegetables. For something lighter, a simple green salad or tangy slaw works wonders to balance the richness of the sauce.

Creative Ways to Present

Serve this dish family-style on a rustic wooden board for a casual dinner, or slice the chicken and layer it over a salad for a lunch that’ll make everyone envious. Or, tuck the chicken into warm tortillas with extra chimichurri for the boldest, most flavorful tacos you’ve ever tasted.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chimichurri Chicken in an airtight container in the refrigerator; it will stay fresh and delicious for 4–5 days. The flavors actually deepen as it sits, so don’t hesitate to make extra for easy lunches!

Freezing

This recipe freezes beautifully! Wrap the cooked chicken tightly and freeze for up to 3 months. If freezing with sauce, store them separately to preserve the brightness of your chimichurri.

Reheating

To reheat, warm the chicken gently in the microwave or covered in a low oven until just heated through. Drizzle with fresh chimichurri before serving for the best flavor and texture.

FAQs

Final Thoughts

This Chimichurri Chicken is everything weeknight dinners should be: quick, unfussy, and so full of flavor that it feels like a celebration every time you eat it. If you’re ready to shake up chicken night, grab your herbs and fire up the grill—you’re going to love every bold, saucy bite!

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