This chimichurri chicken is so quick and easy with boneless chicken marinated and served with vibrant homemade chimichurri sauce, huge on flavor, done in 30 minutes.
Chimichurri Chicken Recipe
Looking for a quick and easy chicken recipe that delivers big flavor? This Chimichurri Chicken is guaranteed to satisfy.
Chimichurri chicken is a simple yet delicious dish of chicken marinated in a fresh and vibrant chimichurri sauce, then grilled or pan seared, and served with more chimichurri.
Chimichurri is very easy to make with olive oil, garlic, vinegar, and lot of fresh herbs. Plus, you can customize it with chilies or chili flakes for extra zesty flavor we all enjoy.
You can make this recipe with any cut of chicken, bone-in or boneless. My recipe uses boneless chicken thighs for a meal you can whip together any night of the week.
Let's talk about how to make chimichurri chicken, shall we?
Chimichurri Chicken Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE CHIMICHURRI
- Fresh Flat-Leaf Parsley.
- Fresh Oregano. You can use dried if you need to.
- Fresh Garlic.
- Olive Oil. Or use canola oil or corn oil.
- Red Wine Vinegar.
- Red Pepper Flakes.
- Salt and Black Pepper.
- FOR THE CHICKEN
- Boneless Chicken. I'm using chicken thighs, but you can use chicken breast, pounded flat
- Salt and Pepper.
- Lemon.
How to Make Chimichurri Chicken - the Recipe Method
Make the chimichurri first by mincing and whisking the ingredients together in a bowl. Set it aside.
It is best to make the chimichurri 1 day ahead to let the flavors develop.
To make the chimichurri chicken, add the chicken to a large bowl or sealable baggie and cover with half of the chimichurri.
Marinate for 15-20 minutes. You can marinate longer for more flavor development.
Grill or pan cook 5-6 minutes per side, or until cooked through. Chicken should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
Toss with the remaining chimichurri, or serve the chimichurri on the side. Squeeze with lemon and enjoy.
Boom! Done! Your chimichurri chicken is ready to serve. Easy enough to make, isn't it? This is such an easy recipe you can serve any day of the week, a quick, simple meal with big flavor.
Recipe Tips & Notes
- Marinate your chicken for several hours or overnight for more flavor penetration. This recipe is easy to prepare the night before for a quick and easy dinner the next day.
- If using chicken breast, adjust your cooking time for the thicker meat. Or, use a meat tenderizer to pound the meat flatter for faster cooking.
Serving Chimichurri Chicken
Serve chimichurri chicken over a bed of steamed or fried rice, or over couscous or any of your other favorite grains. Try this cilantro lime rice or Charleston red rice.
Or, serve it with your favorite vegetables on the side. Try some of these delicious options:
Storage & Leftovers
Leftover chimichurri chicken will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently in a pan on the stove top or in the microwave to enjoy again.
You can also freeze it for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this chimichurri chicken recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chimichurri Chicken Recipe
Ingredients
FOR THE CHIMICHURRI
- 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano dried is good, too (optional)
- 3 garlic cloves minced
- 1/2 cup olive oil or use canola oil or corn oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes or more to taste (or use 1 jalapeno or serrano, minced)
- Black pepper to taste
FOR THE CHICKEN
- 2 pounds boneless chicken thighs or use chicken breast, pounded flat
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- Lemon for serving
Instructions
- Make the Chimichurri. Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings to preference. Refrigerate in a sealed container until ready to use. It is best to make it 1 day ahead to let the flavors develop.
- Make the Chicken. Add the chicken to a large bowl or sealable baggie and cover with half of the chimichurri. Be sure to rub the chicken good with the marinade. Marinate for 15-20 minutes.
- Heat a grill or a large pan on the stovetop to medium heat. Lightly oil the grates or pan.
- Add the chicken and grill or pan cook 5-6 minutes per side, or until cooked through. Chicken should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
- Toss with the remaining chimichurri, or serve the chimichurri on the side.
- Squeeze with lemon and enjoy.
Notes
Nutrition Information
Mary Nowlan says
Got this recipe in my inbox today. Thanks for making up my mind for dinner Mike! This was very good! Quick and easy and tasty! Thanks!
Mike Hultquist says
Perfect timing! Thanks, Mary!
David Cragg says
Looks great, will try.
Mike Hultquist says
Enjoy, David!