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.
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Servings:
Calories: 120kcal
Ingredients
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.