Chimichurri Chicken Recipe

5 from 4 ratings

This chimichurri chicken is so quick and easy with boneless chicken marinated and served with vibrant chimichurri sauce, huge on flavor, done in 30 minutes.

Prep Time20

Cook Time10

Course: Main Course

Cuisine: American, Argentinian

Keyword: chicken thighs, chimichurri

Servings:

Calories: 276kcal

Author: Mike Hultquist

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

Serve with steamed rice, couscous or other grain, or your favorite vegetables on the side.

Nutrition