Chimichurri Chicken Recipe
Looking for a meal that’s bursting with fresh, vibrant flavors but won’t take up your whole evening?
This Chimichurri Chicken is your answer!
With a tangy, herb-packed chimichurri sauce that elevates juicy, pan-fried chicken, this dish comes together in a flash, making it a perfect weeknight dinner.
Ready in just 20 minutes, you’ll be serving up an unforgettable meal that’s simple, yet oh-so-delicious!
For Chimichurri Sauce:
- Olive Oil – This forms the base of the chimichurri, bringing richness and smoothness to the sauce.
- Lemon juice – Adds tanginess to balance the richness of the oil.
- Fresh Parsley – Brings brightness and a fresh, herbal flavor.
- Garlic – Provides a robust, aromatic flavor that enhances the sauce.
- Red Chilies – Adds a mild heat, giving the sauce a little kick without overpowering it.
- Dried Oregano – Infuses a subtle earthy, herbaceous flavor.
- Coarse Salt – Enhances all the flavors in the sauce; adjust to your taste.
- Pepper – Adds a hint of spice to balance the tang and richness.
For Chicken:
- Skinless, Boneless Chicken Thighs or Breasts – These cuts work best for tender, juicy chicken that absorbs the flavors of the chimichurri.
- Salt – To season the chicken before marinating.
Chimichurri Chicken Recipe
This Chimichurri Chicken is packed with authentic Argentinian flavors, featuring a fresh and zesty chimichurri sauce that perfectly complements the grilled or pan-fried chicken. It's a quick and delicious meal that's sure to impress!
Ingredients
- ½ cup olive oil
- 2 tbsp of freshly squeezed lemon juice
- ½ cup fresh parsley, finely chopped
- 4 cloves garlic, minced or finely chopped
- 2 small red chilies, or 1 large red chili (deseeded and finely chopped, about 1 tablespoon)
- ¾ tsp dried oregano
- ½ to 1 tsp coarse salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
For the Chicken:
- 4 skinless, boneless chicken thighs or breasts
- Pinch of salt, for seasoning
Instructions
- Prepare the Chimichurri: In a bowl, combine the olive oil, lemon juice, parsley, garlic, chilies, oregano, salt, and pepper. Mix well and let sit for 5-10 minutes to allow the flavors to meld together. (If desired, you can prepare this step in advance and refrigerate the chimichurri for up to 24 hours.) Makes approximately 1 cup of chimichurri.
- Marinate the Chicken: Season the chicken with a pinch of salt. Pour 4 tablespoons of chimichurri into a shallow dish and coat the chicken thoroughly. Let it marinate for 20 minutes (if time permits). Reserve the remaining chimichurri for serving.
- Cook the Chicken: Heat a small amount of oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, or until golden and cooked through. Once done, set the chicken aside to rest.
- Serve: Spoon about 2-3 tablespoons of the remaining chimichurri over each chicken thigh or breast. Alternatively, serve the chimichurri in small dipping bowls for guests to add their own.
Notes
- Feel free to use our authentic Chimichurri recipe for an even more flavorful experience!
- Can I use dried herbs instead of fresh ones for the chimichurri sauce?
Yes, you can! Dried herbs are perfectly fine. Just use about one-third of the amount called for in the recipe. So, if it says 1 cup of fresh parsley, use about 1/3 cup of dried parsley. Keep in mind that dried herbs are more concentrated, so adjust to taste! - How long can I marinate the chicken in chimichurri sauce?
You can marinate the chicken for 20 minutes if you’re short on time, but if you want the flavors to really soak in, you can leave it for up to 2 hours. Just don’t go overboard and leave it too long, or the acidity from the vinegar can start to break down the chicken. - Can I use chicken breasts instead of thighs?
Of course! You can absolutely use chicken breasts, but just keep in mind that they are leaner than thighs and can dry out more easily. To avoid this, consider pounding them to an even thickness before cooking, and keep an eye on the cooking time. - Can I prepare the chimichurri sauce in advance?
Absolutely! In fact, I recommend it. If you make the chimichurri sauce a day ahead, all the flavors have time to really develop and meld together. Just store it in an airtight container in the fridge, and it’ll be ready when you need it! - How do I prevent the chicken from sticking to the grill or pan?
Great question! Make sure your grill or pan is hot before adding the chicken. A little oil on the grill grates or in the pan can help too. If you’re using a grill pan, a non-stick one works wonders to prevent sticking!
