Chimichurri Chicken Recipe

Chimichurri Chicken Recipe hits with bright garlicky herbs, juicy grilled chicken, and just enough heat to keep things interesting. It works for busy weeknights or casual entertaining, and you can get it on the table in about 35–40 minutes including marinating time. I make this at least twice a month, and my family starts hovering around the kitchen the second they smell the garlic and parsley.

Why You Should Try This Chimichurri Chicken Recipe

This chimichurri chicken recipe packs huge flavor with very little effort. The marinade doubles as a sauce, so you mix once and use it twice, which saves time and dishes.

You can grill it outside, cook it on a grill pan, or roast it in the oven, so it fits any season. The fresh herbs, garlic, and vinegar cut through the richness of the chicken and keep every bite bright and bold.

“This chimichurri chicken recipe tastes like restaurant food but comes together on a weeknight schedule. ★★★★★”

Ingredients You’ll Need

Chicken

• 2 pounds boneless skinless chicken thighs
  • Use thighs for maximum juiciness and flavor.
  • Swap with boneless skinless chicken breasts if you prefer leaner meat, but watch the cook time so they do not dry out.
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Classic Chimichurri Sauce / Marinade

You use part of this as a marinade and save the rest as a finishing sauce.

• 1 cup fresh flat leaf parsley, packed
  • Curly parsley works if that is what you have, but flat leaf gives better flavor.
• ¼ cup fresh cilantro, packed
  • Skip cilantro if you dislike it and replace with more parsley.
• 4 cloves garlic, roughly chopped
  • Use pre-minced garlic from a jar if you need a shortcut, but fresh gives sharper flavor.
• 2 tablespoons fresh oregano leaves
  • If you only have dried oregano, use 1 teaspoon.
• ½ cup extra virgin olive oil
  • Use a decent mid range brand since you taste it directly.
• 3 tablespoons red wine vinegar
  • Substitute apple cider vinegar or white wine vinegar in a pinch.
• ½ teaspoon crushed red pepper flakes
  • Adjust up or down based on your heat preference.
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• Optional: ½ teaspoon smoked paprika for a subtle smoky note

Pantry Shortcuts

• Use frozen chopped parsley and cilantro if fresh herbs run low, but thaw and squeeze out extra water first.
• Use bottled minced garlic and pre squeezed lime or lemon juice if you want to cut prep time, though fresh gives brighter flavor.
• Use a store bought chimichurri sauce if you feel rushed, then doctor it with extra garlic, vinegar, and red pepper flakes.

Equipment List

• Cutting board and sharp chef’s knife
• Measuring cups and spoons
• Food processor or blender
  • You can also use a bowl and whisk with a bit more chopping effort.
• Mixing bowl or zip top bag for marinating
• Grill, grill pan, or large skillet
• Tongs
• Instant read thermometer
• Small serving bowl for extra chimichurri

Tips & Tricks

• Pat the chicken dry before marinating so the chimichurri clings better.
• Reserve at least half the chimichurri in a separate bowl before you add any raw chicken so you keep a clean sauce for serving.
• Marinate at least 20 minutes, but aim for 2 hours for deeper flavor.
• Bring the chicken close to room temperature for 15 minutes before cooking so it cooks more evenly.
• Oil the grill grates or pan lightly to prevent sticking and to get better grill marks.
• Use an instant read thermometer and pull chicken at 165°F so it stays juicy.
• Let the chicken rest 5 minutes before slicing so the juices stay inside the meat.
• Chop the herbs by hand if you want a chunkier rustic chimichurri texture.
• Taste the chimichurri and adjust salt, vinegar, and heat until it hits your perfect balance.
• Double the chimichurri batch and keep extra in the fridge for veggies, eggs, or steak later in the week.

How to Make Chimichurri Chicken Recipe

Step 1: Mix the Chimichurri

Add parsley, cilantro, oregano, garlic, red pepper flakes, salt, black pepper, and smoked paprika if you use it to a food processor. Pulse a few times until the herbs chop finely but still keep some texture. Add olive oil and red wine vinegar, then pulse again until everything combines and looks like a loose, spoonable sauce.

Taste the chimichurri and adjust with more salt, vinegar, or red pepper flakes as needed. Scoop about half of the chimichurri into a small bowl and set it aside for serving later.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl or zip top bag. Add the remaining chimichurri from the food processor along with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss or massage the bag until every piece of chicken coats evenly.

Cover the bowl or seal the bag and place it in the fridge for at least 20 minutes and up to 8 hours. If you go longer than 2 hours, stir or flip the chicken once so the marinade distributes evenly.

Step 3: Preheat Your Cooking Surface

Heat a grill or grill pan over medium high heat. Lightly oil the grates or pan so the chicken does not stick. If you prefer the oven, preheat it to 425°F and line a baking sheet with parchment or foil.

Let the reserved serving chimichurri sit at room temperature while the chicken cooks so the flavors open up. Stir it right before serving.

Step 4: Cook the Chimichurri Chicken

Place the marinated chicken on the hot grill or pan in a single layer. Cook about 5 to 7 minutes on the first side until you see good browning and grill marks. Flip the chicken and cook another 5 to 7 minutes, depending on thickness.

Check the internal temperature with an instant read thermometer. Pull the chicken when the thickest part hits 165°F. If you use the oven, roast for about 18 to 22 minutes, flipping once halfway through, until it reaches the same temperature.

Step 5: Rest and Serve

Transfer the cooked chicken to a plate or cutting board and let it rest for 5 minutes. Slice the chicken against the grain or leave the pieces whole. Spoon the reserved fresh chimichurri over the top and serve extra on the side.

Garnish with a little extra chopped parsley or cilantro if you want a pop of color. Serve hot while the chicken stays juicy and the chimichurri tastes bright and fresh.

What to Serve with Chimichurri Chicken Recipe

This chimichurri chicken recipe pairs beautifully with simple sides that soak up the sauce. Try fluffy white rice, brown rice, or quinoa so every bite catches some of that garlicky herb oil. Roasted potatoes, grilled corn, or sautéed green beans also match the bold flavors.

You can build bowls with rice, black beans, sliced avocado, and chimichurri chicken for a full meal. Add a crisp green salad with cucumbers and tomatoes for freshness, and finish with lime wedges on the side for extra brightness.

Storage Options

• Store leftover chimichurri chicken in an airtight container in the fridge for up to 3 to 4 days.
• Keep extra chimichurri sauce in a separate small jar in the fridge for up to 5 days, and stir before serving.
• Freeze cooked chicken in a freezer safe bag or container for up to 2 months, and label it with the date.
• Reheat chicken gently in a covered skillet over low heat with a splash of water or chicken broth, or warm it in the microwave at 50 percent power in short bursts so it stays tender.