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Chimichurri Chicken Recipe

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4 from 64 reviews

This Chimichurri Chicken recipe features juicy, marinated chicken thighs grilled or sautéed to perfection and served with a vibrant, herbaceous chimichurri sauce made from fresh parsley, garlic, and red wine vinegar. Perfect for a flavorful weeknight dinner or weekend BBQ, this dish is easy to prepare and packed with bright, bold flavors.

Ingredients

For the Chicken

  • 2 lbs chicken thighs, about 8 pieces, boneless and skinless
  • 1/2 tsp fine sea salt

For the Chimichurri Sauce

  • 1 cup flat-leaf parsley, finely chopped (from 1 bunch)
  • 4 garlic cloves, finely minced
  • 1/3 cup extra virgin olive oil
  • 2 1/2 Tbsp red wine vinegar
  • 1/2 tsp dried oregano, or 1 Tbsp fresh oregano
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions

  1. Prepare the Chimichurri Sauce: Combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and crushed red pepper flakes in a bowl. Stir well, cover, and refrigerate for at least 2 hours or overnight to allow flavors to meld.
  2. Marinate the Chicken: Place the chicken thighs into a mixing bowl. Add 1/2 teaspoon salt and half of the prepared chimichurri sauce. Cover and marinate for 15 minutes at room temperature or refrigerate overnight if preparing in advance.
  3. Grill the Chicken: Preheat the grill to medium-high heat. Place the chicken smooth-side down on the hot grill grates. Cover and cook for 5-7 minutes per side or until an instant-read thermometer inserted into the thickest part reads 165°F.
  4. Sauté the Chicken (Alternative Method): Preheat a heavy skillet over medium heat and add 1 tablespoon olive oil. Place the chicken smooth-side down and sauté for 5-7 minutes per side until cooked through and the internal temperature reaches 165°F.
  5. Serve: Arrange the cooked chicken on a serving platter and spoon the remaining chimichurri sauce over the top. Serve immediately for the best flavor.

Notes

  • If marinating the chicken overnight, remove it from the refrigerator about 15 minutes before cooking to bring it to room temperature, ensuring even cooking.
  • You can use either dried oregano or fresh oregano according to availability and preference.
  • Adjust the amount of crushed red pepper flakes to suit your preferred spice level.
  • This recipe pairs well with grilled vegetables or a fresh green salad for a complete meal.

Find it online: https://deliciousyum.com/chimichurri-chicken-recipe/