Why You’ll Love This Recipe

Chimichurri Chicken is the perfect combination of freshness and bold flavors. The chimichurri sauce brings an herbaceous, tangy, and slightly spicy kick that enhances the natural juiciness of the chicken. It’s an easy recipe that doesn’t require marinating for too long, making it ideal for busy nights, but it’s also impressive enough for a special occasion. The best part? It’s incredibly versatile—you can grill, roast, or pan-sear the chicken and serve it with any side you desire. Chimichurri Chicken is packed with flavor and light enough to enjoy year-round.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
Salt and pepper, to taste

For the Chimichurri Sauce:

1 cup fresh parsley, packed
1/2 cup fresh cilantro (optional, for added flavor)
3-4 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice (or lime juice)
1/2 teaspoon red pepper flakes (optional, for heat)
1/2 teaspoon ground cumin (optional, for extra flavor)
1/4 cup olive oil
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chimichurri Sauce:

In a food processor or blender, combine the parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, and cumin (if using). Pulse a few times to chop everything roughly.
With the processor running, slowly drizzle in the olive oil until the sauce reaches your desired consistency. It should be thick but pourable.
Taste and adjust seasoning with salt, pepper, and extra lemon or vinegar if needed. Set the chimichurri sauce aside.

2. Prepare the Chicken:

Preheat your grill or skillet over medium-high heat. Alternatively, you can roast the chicken in the oven at 400°F (200°C).
Brush the chicken with olive oil and season generously with salt and pepper on both sides.

3. Cook the Chicken:

Grilling: Place the chicken on the preheated grill and cook for 6-7 minutes per side (depending on thickness) or until the internal temperature reaches 165°F (74°C).
Pan-searing: Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through.
Roasting: Place the chicken breasts on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

4. Serve the Chicken:

Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes.
Drizzle the chimichurri sauce generously over the chicken. You can also serve extra sauce on the side for dipping.

5. Garnish and Enjoy:

Garnish with extra chopped parsley or cilantro if desired, and serve with your favorite sides like rice, vegetables, or a simple salad.

Servings and Timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 15-25 minutes (depending on cooking method)
Total time: 25-35 minutes

Variations

Add more spice: If you like heat, add a fresh chili pepper (such as jalapeño or serrano) to the chimichurri sauce, or use more red pepper flakes.
Grilled Vegetables: Grill some vegetables like bell peppers, zucchini, or onions alongside the chicken and serve them with chimichurri for a complete meal.
Use Different Herbs: While parsley and cilantro are the most common herbs used, feel free to experiment with fresh oregano, thyme, or basil for a different flavor profile.
Use Bone-in Chicken: For added flavor, you can use bone-in chicken thighs or drumsticks, but be sure to adjust the cooking time accordingly.

Storage/Reheating

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Storage for Chimichurri Sauce: Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 1 week. The sauce can be used as a marinade for other meats or even drizzled over grilled vegetables.
Freezing: Both the chicken and chimichurri sauce can be frozen. Store the chicken in an airtight container or freezer-safe bag for up to 2 months. Freeze chimichurri sauce in an ice cube tray for easy portioning, and store in a freezer-safe bag or container for up to 3 months.
Reheating: Reheat the chicken in the microwave or on the stovetop over low heat until warmed through. The chimichurri sauce can be served cold or at room temperature.

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work great in this recipe, but keep in mind that they tend to dry out quicker than thighs. Be sure not to overcook them. You can also pound the breasts to an even thickness for faster and more uniform cooking.

Can I marinate the chicken in chimichurri sauce?

Yes! Marinating the chicken in chimichurri sauce for 30 minutes to 2 hours will enhance the flavor even further. Just make sure not to marinate for too long if your sauce contains a lot of acid, as it may affect the texture of the chicken.

Can I make chimichurri sauce ahead of time?

Yes, chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 1 week. The flavors will develop even more as it sits. You can also freeze chimichurri sauce for longer storage (up to 3 months).

Can I use chimichurri sauce for other proteins?

Absolutely! Chimichurri sauce works wonderfully with steak, shrimp, and even grilled vegetables. It’s a versatile sauce that pairs well with many dishes.

Is chimichurri sauce spicy?

Chimichurri sauce is typically mild, with just a hint of heat from red pepper flakes. However, you can adjust the spice level by adding more red pepper flakes, a chopped fresh chili, or even a dash of hot sauce.

What sides should I serve with chimichurri chicken?

Chimichurri chicken pairs well with a variety of sides, including rice, quinoa, roasted vegetables, grilled corn, a simple salad, or crispy potatoes.

Conclusion

Chimichurri Chicken is a fresh, flavorful dish that’s perfect for grilling season or any time you’re craving something a little different. The tangy, herb-filled chimichurri sauce adds so much depth and brightness to the juicy, grilled chicken, making every bite more exciting. Whether you’re cooking for a crowd or just making a simple dinner for yourself, this dish is sure to become a go-to favorite. Serve it with your favorite sides, drizzle with extra chimichurri, and enjoy!

Chimichurri Chicken

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 15-25 minutes
Total Time: 25-35 minutes
Yield: 4 servings
Category: Grilled Chicken
Method: Grilling
Cuisine: Argentinean
Diet: Gluten Free

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Description

Chimichurri Chicken is a vibrant and flavorful dish featuring grilled or roasted chicken marinated in a tangy, herb-filled chimichurri sauce made with fresh parsley, garlic, vinegar, and spices. This zesty and fresh sauce enhances the natural juiciness of the chicken, creating a delicious and simple meal perfect for any occasion!

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
Salt and pepper, to taste

For the Chimichurri Sauce:

1 cup fresh parsley, packed
1/2 cup fresh cilantro (optional, for added flavor)
3-4 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice (or lime juice)
1/2 teaspoon red pepper flakes (optional, for heat)
1/2 teaspoon ground cumin (optional, for extra flavor)
1/4 cup olive oil
Salt and pepper, to taste

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Instructions

Prepare the Chimichurri Sauce:
- In a food processor or blender, combine the parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, and cumin (if using). Pulse a few times to roughly chop everything.
- With the processor running, slowly drizzle in the olive oil until the sauce reaches your desired consistency. It should be thick but pourable.
- Taste and adjust seasoning with salt, pepper, and extra lemon or vinegar if needed. Set aside.
Prepare the Chicken:
- Preheat your grill or skillet over medium-high heat. Alternatively, you can roast the chicken in the oven at 400°F (200°C).
- Brush the chicken with olive oil and season generously with salt and pepper on both sides.
Cook the Chicken:
- Grilling: Place the chicken on the preheated grill and cook for 6-7 minutes per side, depending on thickness, or until the internal temperature reaches 165°F (74°C).
- Pan-searing: Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through.
- Roasting: Place the chicken breasts on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Serve the Chicken:
- Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes.
- Drizzle the chimichurri sauce generously over the chicken. You can also serve extra sauce on the side for dipping.
Garnish and Enjoy:
- Garnish with extra chopped parsley or cilantro, if desired. Serve with your favorite sides like rice, roasted vegetables, or a simple salad.

Notes

Add More Spice: If you like more heat, add a fresh chili pepper (jalapeño or serrano) to the chimichurri sauce or increase the red pepper flakes.Grilled Vegetables: Grill some vegetables like bell peppers, zucchini, or onions alongside the chicken and serve them with chimichurri for a complete meal.Herb Variations: Try using other herbs like oregano, thyme, or basil for a different flavor twist.Bone-in Chicken: Use bone-in chicken thighs or drumsticks for a more flavorful option. Just adjust the cooking time accordingly.

Chimichurri Chicken

Why You’ll Love This Recipe

Ingredients