Chimichurri Chicken
By Maria Lichty
Published on August 05, 2024
Quick Summary
Chimichurri Chicken- chicken is marinated in a simple homemade Chimichurri Sauce , then grilled and topped with more of that delicious tangy herb sauce. An easy dinner for summertime or anytime!
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Chimichurri sauce is a tangy herb sauce that is great with meats, grilled or roasted vegetables , steak tacos , potatoes , and more.
During the summertime I love making griled Chimichurri Chicken . It is a delicious and flavorful dish that is super simple to make.
First, the chicken is marinated in the vibrant sauce that is made with parsley, cilantro, oregano, garlic, red pepper, red wine vinegar, and olive oil. Then, it’s grilled until the chicken is juicy and has nice char marks. Finally, the chicken is topped with additonal chimichurri sauce to lock in the most amazing flavors.
Serve the chicken with a simple salad , potatoes , vegetables , or rice.
This is a great meal prep recipe because the chicken can be marinated overnight. The chimichurri sauce can also be made in advance. This is a winner winner chicken dinner!
- Ingredients
- How to Make Chimichurri Chicken
- Serving Suggestions
- How to Store
- More Chicken Recipes
- Chimichurri Chicken Recipe
Ingredients
- Herbs – Italian parsley, cilantro, and oregano
- Garlic – fresh garlic adds great flavor.
- Shallot – look for shallot by the garlic in the produce section.
- Olive oi l- use good quality olive oil.
- Red wine vinegar – for a tangy flavor.
- Lime juice – lemon juice will also work.
- Crushed red pepper flakes – for a little kick.
- Chicken – I use boneless chicken thighs, but chicken breasts will also work.
How to Make Chimichurri Chicken
- Make the chimichurri by placing the parsley, cilantro, oregano, garlic, and shallot in a food processor and pulse until chopped.
- You don’t want the mixture completely smooth; the texture should be slightly chunky. If you don’t have a food processor, you can finely chop all the ingredients with a sharp knife.
- Transfer the mixture to a small bowl. Add the olive oil, vinegar, lime juice, salt, pepper, and crushed red pepper flakes. Stir until well combined. Taste and adjust seasonings, if necessary.
- Place the chicken in a large mixing bowl and season with salt. Add ¼ cup of chimichurri and toss until the chicken is well coated.
- Cover and refrigerate for 30 minutes or marinate overnight. If you are marinating overnight, make sure you store the remaining chimichurri in the fridge too.
- When ready to cook, preheat the grill to medium high heat and oil the grates. If you don’t have a grill, you can use a grill pan or cast iron skillet to cook the chicken.
- Place chicken directly on the hot grates and grill for 5 to 7 minutes per side, or until the internal temperature reaches 165 degree ˚F. Transfer the chicken to a plate or platter and let rest for 5 minutes.
- Spoon the remaining chimichurri sauce over the chicken and serve.
Serving Suggestions
- Avocado Corn Salad
- Black Bean Salad
- Easy Refried Beans
- Smashed Potatoes
- Grilled Sweet Potatoes or Roasted Sweet Potato Wedges
- Couscous Salad
- Watermelon Feta Salad
- Fruit Salad
How to Store
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- You can also use the leftover chicken to make quesadillas, burritos, tacos, and more!
- You can make the chimichurri sauce in advance. Store in a jar or airtight container for up to 1 week. Stir before using. Chimichurri is also a great condiment for other grilled meats and vegetables.
More Chicken Recipes
- Easy Skillet Chicken Thighs
- Honey Mustard Chicken
- Soy Ginger Chicken
- Chicken Milanese
- Chicken Parmesan
Chicken
Chimichurri Chicken
Ingredients1x2x3x
For thechimichurri sauce:
- 1/2 cup packed flat-leaf parsley
- 1/2 cup packed cilantro*
- 2 tablespoons fresh oregano leaves, can use 1 teaspoon dried oregano
- 3 small garlic cloves, roughly chopped
- 1 shallot, finely chopped
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice, can use lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch crushed red pepper flakes, optional
For the chicken:
- 2 lbs boneless chicken thighs
- 1/2 teaspoon kosher salt
Instructions
- Make the chimichurri by placing the parsley, cilantro, oregano, garlic, and shallot in a food processor and pulse until finely chopped. You don’t want the mixture completely smooth; the texture should be slightly chunky. If you don’t have a food processor, you can finely chop all the ingredients with a sharp knife.
- Transfer the mixture to a small bowl. Add the olive oil, vinegar, lime juice, salt, pepper, and crushed red pepper flakes. Stir until well combined. Taste and adjust seasonings, if necessary.
- Place the chicken in a large mixing bowl and season with salt. Add ¼ cup of chimichurri and toss until the chicken is well coated. Cover and refrigerate for 30 minutes or marinate overnight. If you are marinating overnight, make sure you store the remaining chimichurri in the fridge too.
- When ready to cook, preheat the grill to medium high heat and oil the grates.
- Place chicken directly on the hot grates and grill for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Transfer the chicken to a plate or platter and let rest for 5 minutes.
- Spoon the remaining chimichurri sauce over the chicken and serve.
Notes
Nutrition
Have you tried this recipe?
Chimichurri Chicken
Recipe from Two Peas and Their Pod
Ingredients
For thechimichurri sauce:
- 1/2 cup packed flat-leaf parsley
- 1/2 cup packed cilantro*
- 2 tablespoons fresh oregano leaves, can use 1 teaspoon dried oregano
- 3 small garlic cloves, roughly chopped
- 1 shallot, finely chopped
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice, can use lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch crushed red pepper flakes, optional
For the chicken:
- 2 lbs boneless chicken thighs
- 1/2 teaspoon kosher salt
Instructions
- Make the chimichurri by placing the parsley, cilantro, oregano, garlic, and shallot in a food processor and pulse until finely chopped. You don’t want the mixture completely smooth; the texture should be slightly chunky. If you don’t have a food processor, you can finely chop all the ingredients with a sharp knife.
- Transfer the mixture to a small bowl. Add the olive oil, vinegar, lime juice, salt, pepper, and crushed red pepper flakes. Stir until well combined. Taste and adjust seasonings, if necessary.
- Place the chicken in a large mixing bowl and season with salt. Add 1/4 cup of chimichurri and toss until the chicken is well coated. Cover and refrigerate for 30 minutes or marinate overnight. If you are marinating overnight, make sure you store the remaining chimichurri in the fridge too.
- When ready to cook, preheat the grill to medium high heat and oil the grates.
- Place chicken directly on the hot grates and grill for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Transfer the chicken to a plate or platter and let rest for 5 minutes.
- Spoon the remaining chimichurri sauce over the chicken and serve.
