Chimichurri Chicken Recipe hits with bright garlicky herb flavor, juicy chicken, and a little kick that keeps you going back for “just one more bite.” It works for busy weeknights, casual meal prep, or a laid-back dinner with friends, and you can get it on the table in about 35 minutes. I tested versions of this so many times that my neighbors started “checking in” right around dinnertime.
Why Chimichurri Chicken Recipe Is Worth It
This chimichurri chicken recipe packs huge flavor from simple ingredients you probably already keep around. Fresh parsley, garlic, vinegar, and chili flakes turn basic chicken into something that tastes like it came from a tiny neighborhood restaurant.
You mix the chimichurri once, then use it as both marinade and sauce, which saves time and dishes. The chicken cooks quickly on a grill pan, skillet, or outdoor grill, so you can serve it on a weeknight without stress.
“Bright, juicy, and loaded with flavor, this Chimichurri Chicken Recipe tastes like a restaurant meal but comes together faster than takeout. ★★★★★”
Ingredients You Need
The chimichurri sauce
- 1 cup fresh flat leaf parsley, packed and finely chopped
- 2 tablespoons fresh oregano, finely chopped
- Use 1 teaspoon dried oregano if you do not have fresh.
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- 1 teaspoon red pepper flakes
- Use 1/2 teaspoon for mild heat or 1 1/2 teaspoons for spicy.
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Sub apple cider vinegar in a pinch.
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
The chicken
- 2 pounds boneless skinless chicken thighs
- Use chicken breasts if you prefer; pound them to even thickness for juicy results.
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Sweet paprika works if you do not have smoked.
Pantry shortcuts and notes
- Use pre-minced garlic from a jar if you need speed, but fresh garlic gives the best punch.
- Frozen chopped parsley works in a pinch; thaw and squeeze out extra liquid before mixing.
- Use bottled lemon juice if you must, but fresh citrus gives brighter flavor.
Helpful equipment
- Cutting board and sharp chef’s knife
- Small bowl and whisk or spoon for chimichurri
- Large bowl or zip-top bag for marinating
- Grill pan, cast iron skillet, or outdoor grill
- Instant read thermometer for perfect doneness
- Tongs and a small serving bowl for extra sauce
Quick Tips & substitutions
- Pat chicken dry before seasoning so it browns instead of steaming.
- Use chicken thighs for maximum juiciness; use breasts if you prefer leaner meat and cook them a bit less.
- Save 1/3 of the chimichurri in a separate bowl before marinating so you keep a clean sauce for serving.
- Marinate at least 20 minutes; aim for 2 to 4 hours in the fridge for deeper flavor.
- Use dried oregano if fresh runs out; use 1 teaspoon dried for every tablespoon fresh.
- Swap parsley with half cilantro if you love that flavor twist.
- Skip red pepper flakes for kids and add hot sauce at the table for spice lovers.
- Use a grill pan or cast iron skillet on the stove if you do not have an outdoor grill.
- Slice leftovers and tuck them into tacos, bowls, or salads for easy lunches.
How to Make Chimichurri Chicken
1: Mix the chimichurri
Add chopped parsley, oregano, garlic, shallot, red pepper flakes, cumin, salt, and black pepper to a medium bowl. Stir in red wine vinegar, lemon juice, and olive oil until everything looks well combined and glossy. Taste and adjust salt, vinegar, or chili to match your preference.
Scoop about 1/3 of the chimichurri into a small bowl and set it aside for serving. Keep that bowl in the fridge while you work with the chicken.
2: Season and marinate the chicken
Place the chicken thighs in a large bowl or zip-top bag. Drizzle with olive oil, then sprinkle salt, black pepper, and smoked paprika over the chicken. Toss until every piece looks evenly coated.
Pour the remaining chimichurri over the chicken and turn the pieces so the sauce covers all sides. Cover the bowl or seal the bag and chill for at least 20 minutes and up to 4 hours. Flip the bag or stir the chicken halfway through if you can, so the marinade hits every surface.
3: Preheat your cooking surface
Heat a grill, grill pan, or cast iron skillet over medium high heat. Lightly oil the grates or pan so the chicken releases easily. Wait until the surface feels hot before you add the chicken, so you get that nice sizzle and color.
4: Cook the chimichurri chicken
Lay the marinated chicken pieces in a single layer on the hot grill or pan. Cook about 5 to 6 minutes on the first side until you see good browning. Flip and cook another 4 to 6 minutes, depending on thickness.
Check the thickest piece with an instant read thermometer; aim for 165°F. Move any smaller pieces off early if they reach temperature first, so they stay juicy. Let the chicken rest on a plate for 5 minutes so the juices settle inside.
5: Slice and sauce
Slice the rested chimichurri chicken against the grain into strips or serve the thighs whole. Spoon some of the reserved fresh chimichurri over the top. Keep extra sauce at the table so everyone can add more.
Sprinkle a little extra chopped parsley or a squeeze of lemon over the platter if you want a fresh pop of color. Serve hot with your favorite sides.
Recipe Variations
- Gluten free: Use this exact recipe; all ingredients already fit gluten free eating.
- Dairy free: The recipe stays dairy free as written, so you do not need changes.
- Low carb: Serve chimichurri chicken over cauliflower rice, zucchini noodles, or a big salad.
- Extra herby: Add a handful of cilantro or basil to the chimichurri for a different flavor twist.
- Extra spicy: Add a minced jalapeño or serrano to the sauce along with the red pepper flakes.
- Mild version: Skip red pepper flakes and use sweet paprika instead of smoked.
- Sheet pan style: Spread marinated chicken on a lined sheet pan and roast at 425°F for 18 to 22 minutes.
- Veggie add in: Toss bell peppers, red onion, or zucchini in a spoonful of chimichurri and roast or grill beside the chicken.
- Vegan swap: Use the chimichurri on grilled tofu, tempeh, or cauliflower steaks and cook them until nicely charred.
Ways to Serve Chimichurri Chicken
- Serve over cilantro lime rice with black beans and grilled corn.
- Slice and tuck into warm tortillas with crunchy slaw and extra chimichurri as taco sauce.
- Top a big green salad with sliced chimichurri chicken, avocado, and cherry tomatoes.
- Pair with roasted potatoes or sweet potatoes and a simple cucumber salad.
- Serve with quinoa, steamed veggies, and a squeeze of lemon for a lighter bowl.
- Pile into lettuce cups with shredded carrots and sliced radishes for a fresh, low carb option.
Storage Success
Let leftover chimichurri chicken cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. Keep any extra chimichurri in a separate small container and use it within 3 to 4 days. Reheat the chicken gently in a skillet over medium low heat or in the microwave at half power so it stays juicy. Use leftovers in salads, grain bowls, tacos, or wraps for easy lunches that still taste bright and fresh.
Chimichurri Chicken Recipe
Ingredients
Instructions
- In a food processor or blender, combine the parsley, cilantro (if using), garlic, oregano, red wine vinegar, red pepper flakes, black pepper, and salt.
- Pulse a few times to roughly chop the herbs, then slowly stream in the olive oil while pulsing until the mixture is well combined but still slightly chunky, not a smooth puree.
- Transfer about half of the chimichurri sauce to a small bowl, cover, and refrigerate for serving.
- Place the chicken in a shallow dish or resealable plastic bag.
- Pour the remaining chimichurri over the chicken and turn to coat all sides evenly.
- Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to penetrate the meat.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates with the olive oil.
- Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
- Season the chicken with the remaining salt and pepper just before cooking.
- Grill the chicken for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the outside is nicely charred.
- Transfer the cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing.
- Slice the rested chicken against the grain.
- Spoon the reserved fresh chimichurri sauce over the top or serve on the side for dipping.
- Serve immediately with your choice of sides such as rice, roasted potatoes, or a simple salad.
Notes
Approximate per serving (1/4 of recipe): 410 calories; fat 28 g; saturated fat 5 g; carbohydrates 3 g; fiber 1 g; sugars 0 g; protein 36 g; sodium 520 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.