Easy Chimichurri Chicken Recipe

Chimichurri chicken is my weeknight “I can still do this” dinner. It’s juicy chicken (thighs if I’m being honest) grilled or pan-seared and absolutely drenched in a punchy, garlicky, herby chimichurri that wakes your whole face up. It’s fast, it’s flexible, and the leftovers are a little too easy to snack on straight from the fridge.

My husband calls this “green sauce chicken” and the kids dip everything into it like it’s ketchup’s cooler cousin. It’s become our house routine: I blitz or chop the chimichurri during nap time, hide a little for finishing, and toss the rest with chicken. If I remember to marinate overnight—rare—I feel like a domestic hero. We’ve served this to neighbors on the patio with a pile of roasted potatoes and someone always asks for the recipe while hovering over the cutting board “just tasting” the slices.

Why You’ll Love This Easy Chimichurri Chicken Recipe

– Big flavor, tiny effort. You’re basically chopping herbs, tossing chicken, and letting heat do the work.
– Forgiving as heck. Thighs won’t dry out. Breasts still work with a quick marinade and a little TLC.
– Meal-prep gold. The sauce goes on everything—eggs, bowls, roasted veggies, a spoon.
– Grill, skillet, or oven. Whatever your Monday energy level is, there’s a path.
– It tastes like you tried. Even when you… absolutely did not.

How to Make It

Grab a big handful of flat-leaf parsley (about 1 packed cup, chopped). If cilantro doesn’t taste like soap to you, toss in 1/4 cup—totally optional, but I like the brightness. Finely chop 3–4 cloves of garlic. Add 2 tablespoons red wine vinegar, 1 teaspoon dried oregano (or 1 tablespoon fresh), a pinch of red pepper flakes (start with 1/2 teaspoon), 1/2 cup extra-virgin olive oil, 1/2 teaspoon kosher salt, and black pepper. Stir. Taste. It should be punchy, herby, a little fiery. If it doesn’t make you go “whoa,” add a splash more vinegar and a tiny pinch of salt.

Scoop out about 1/3 cup of that sauce and hide it in the fridge for finishing. Trust me—don’t skip this part or you’ll have nothing fresh to drizzle later.

Now, chicken. I use 1.5 pounds boneless, skinless thighs (or breasts pounded to even thickness if that’s what you have). Pat them dry, toss with 3–4 tablespoons chimichurri, and marinate 30 minutes on the counter or up to 12 hours in the fridge. If using breasts, try to keep it to 2–4 hours so the acid doesn’t boss the texture around.

Cook how you like: on a screaming-hot grill (medium-high), in a cast-iron skillet, or in the oven at 425°F. You’re aiming for 165°F in the thickest part and some charred bits for flavor. Rest the chicken 5 minutes, slice, then drown it with the reserved chimichurri and a squeeze of lemon if you’ve got it. Done. High-five yourself.

Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Chicken thighs: My favorite—juicy and forgiving. Hard to overcook, even if you wander off to switch the laundry.
– Chicken breasts: Great if pounded thin and marinated briefly. Over-marinating can get weirdly soft—been there.
– Flat-leaf parsley: The backbone. Curly parsley works in a pinch, but the texture’s fluffier and tastes milder.
– Cilantro (optional): I add a bit for brightness. Skip if you’re Team Soap.
– Garlic: Fresh is non-negotiable. Jarred garlic dulls the party.
– Red wine vinegar: Classic tang. Lemon juice or sherry vinegar also work; just taste and adjust.
– Olive oil: Use a decent one—you’ll taste it. Save the fancy peppery stuff for drizzling if you want.
– Dried oregano: Earthy little anchor. Fresh is lovely but not required.
– Red pepper flakes: Heat is personal. I start small and add more at the end so I don’t accidentally scorch the kids.
– Kosher salt & black pepper: Salt wakes up herbs; don’t be shy. Taste, adjust, repeat.

Recipe Steps

1. Chop parsley (1 cup) and optional cilantro (1/4 cup); mince 3–4 garlic cloves.
2. Stir in red wine vinegar (2 tbsp), dried oregano (1 tsp), red pepper flakes (1/2 tsp), olive oil (1/2 cup), 1/2 tsp kosher salt, and black pepper; taste and adjust.
3. Reserve 1/3 cup chimichurri for finishing and refrigerate.
4. Pat dry 1.5 lb chicken thighs or pounded breasts; toss with 3–4 tbsp chimichurri and marinate 30 minutes (thighs up to 12 hours; breasts 2–4 hours).
5. Cook chicken: grill or skillet over medium-high 5–7 minutes per side, or bake at 425°F for 18–22 minutes, until 165°F.
6. Rest 5 minutes; slice and drizzle with reserved chimichurri and a squeeze of lemon.

What to Serve It With

– Garlicky rice, quinoa, or couscous (soaks up all the sauce drips).
– Roasted potatoes or smashed potatoes with extra chimichurri on top.
– Grilled veggies: zucchini, peppers, asparagus—toss them in the leftover bowl so they catch the flavor.
– A crunchy salad with avocado and feta. Or stuff it all into warm pita like a hero sandwich.
– Corn on the cob with a swipe of chimichurri butter. Yes, butter.

Tips & Mistakes

– Reserve sauce first. If you forget, you can still simmer the used marinade for 2–3 minutes to make it safe, but fresh tastes brighter.
– Don’t over-marinate breasts. Acid can get aggressive and make them mealy.
– Heat matters. You want color for flavor—let the pan or grill get hot before the chicken hits.
– Chop by hand for texture. A food processor is fine, just pulse so it stays chunky, not a green smoothie.
– Salt to taste at the end. Cold sauce tastes dull; a pinch of salt and a splash of vinegar right before serving wakes it up.

Storage Tips

Leftover chicken keeps 3–4 days in the fridge. I store the chicken and chimichurri separately so the herbs stay bright. Reheat gently in a skillet or the microwave with a damp paper towel, then add fresh sauce. Freezer? Cooked chicken freezes up to 3 months; thaw and re-sauce like you meant to do that. Also: cold slices over greens with a fistful of cherry tomatoes is a very acceptable breakfast. Zero shame.

Variations and Substitutions

– No cilantro: Double down on parsley or toss in a little mint or basil for a softer, fresh vibe.
– Different acids: Sherry vinegar = smoother, apple cider = fruitier, lemon juice = brighter. Balance with a pinch of salt.
– A tiny sweet note: Not traditional, but 1/2 teaspoon honey can round the edges. Sugar works too if that’s what’s in the drawer.
– Add umami: A splash of tamari or soy (not classic, very good). Use tamari if you’re gluten-free.
– Different proteins: Steak, shrimp, tofu, or cauliflower steaks all love chimichurri. Adjust cook times.
– Spice swap: Smoked paprika or a pinch of cayenne if you’re out of red pepper flakes.
– Air fryer: 390°F for 14–16 minutes for thighs, flipping halfway; always check 165°F.

Frequently Asked Questions

Easy Chimichurri Chicken Recipe

Juicy grilled or pan-seared chicken smothered in fresh, garlicky chimichurri. Bright herbs, red wine vinegar, and olive oil create a quick marinade and a vibrant finishing sauce—perfect for weeknights.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 lb boneless skinless chicken thighs
• ▢ 1 cup fresh parsley, finely chopped
• ▢ 0.5 cup fresh cilantro, finely chopped optional
• ▢ 2 tablespoon fresh oregano, chopped or 1.0 teaspoon dried
• ▢ 4 clove garlic, minced
• ▢ 0.25 cup red wine vinegar
• ▢ 1 tablespoon lemon juice
• ▢ 0.5 cup olive oil for chimichurri
• ▢ 1 teaspoon red pepper flakes
• ▢ 1.5 teaspoon kosher salt
• ▢ 1 teaspoon black pepper, freshly ground
• ▢ 1 teaspoon smoked paprika optional
• ▢ 1 tablespoon olive oil for cooking
• ▢ 2 tablespoon fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Make the chimichurri: In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, salt, pepper, red wine vinegar, and lemon juice. Whisk in the 0.5 cup olive oil until the herbs are well coated.
• Reserve 0.5 cup of chimichurri in a separate container for serving. Use the remainder as the marinade.
• Marinate the chicken: Pat chicken dry, place in a zip-top bag or bowl, and toss with the marinade. Marinate at least 20 minutes (up to 12 hours in the refrigerator).
• Cook: Heat 1 tablespoon olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). Remove excess marinade and cook chicken 5 to 6 minutes per side, until the internal temperature reaches 165°F.
• Rest the chicken for 5 minutes, then slice.
• Serve: Spoon the reserved chimichurri over the chicken and garnish with chopped parsley.

Notes

For chicken breasts, pound to even thickness and cook 4 to 5 minutes per side. If using dried oregano, use 1.0 teaspoon. Chimichurri keeps 5 days refrigerated. Great with rice, roasted potatoes, or grilled veggies.