Chimichurri Chicken Recipe

Chimichurri Chicken Recipe hits with bright garlicky herbs, juicy grilled or roasted chicken, and a little kick of heat that keeps every bite interesting. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 40 minutes total. I first made this on a tiny apartment balcony grill in Chicago, and my neighbors still talk about the smell.

Why Chimichurri Chicken Recipe Is Worth It

You get huge flavor from simple ingredients that probably sit in your fridge and pantry right now. Fresh parsley, garlic, vinegar, and olive oil turn into a zippy sauce that makes even basic chicken taste like it came from a restaurant.

You can cook this recipe on a grill, in a grill pan, or in the oven, so it fits any season and any kitchen setup. The leftovers taste even better the next day, which makes this a strong meal prep option.

Bright, juicy, and loaded with herby flavor, this Chimichurri Chicken Recipe tastes like a vacation on a plate. ★★★★★

Ingredients You Need

For the chimichurri sauce

• Fresh flat leaf parsley, 1 packed cup, finely chopped
  • Curly parsley works in a pinch, but flat leaf gives better flavor.
• Fresh cilantro, 1/4 cup, finely chopped
  • Skip cilantro and add more parsley if you dislike cilantro.
• Fresh oregano, 1 to 2 tablespoons, finely chopped
  • Use 1 teaspoon dried oregano if you do not have fresh.
• Garlic, 4 to 6 cloves, very finely minced or grated
  • Use jarred minced garlic on busy nights, but fresh tastes brighter.
• Red wine vinegar, 3 tablespoons
  • Apple cider vinegar works as a backup.
• Fresh lemon juice, 1 tablespoon
• Extra virgin olive oil, 1/2 cup
  • Use a mild, fruity brand so the oil does not taste bitter.
• Red pepper flakes, 1/2 to 1 teaspoon, to taste
• Kosher salt, 1 to 1 1/4 teaspoons, to taste
• Freshly ground black pepper, 1/2 teaspoon

For the chicken

• Boneless skinless chicken thighs, 2 pounds
  • Use chicken breasts if you prefer; pound them to even thickness.
• Olive oil, 1 tablespoon
• Kosher salt, 1 1/2 teaspoons
• Black pepper, 1 teaspoon

Pantry shortcuts and swaps

• Use a food processor to chop the herbs if you feel short on time. Pulse gently so the sauce stays chunky.
• Use pre chopped parsley and cilantro from the produce section if you dislike chopping.
• Use bottled lemon juice if fresh lemons run out, but keep the red wine vinegar for best flavor.

Equipment list

• Cutting board and sharp chef’s knife
• Small bowl and whisk or spoon
• Measuring cups and spoons
• Grill, grill pan, or large oven safe skillet or sheet pan
• Instant read thermometer for perfect doneness
• Tongs for turning the chicken

Quick Tips & substitutions

• Pat the chicken dry before seasoning so it browns better.
• Reserve at least half of the chimichurri sauce for serving and use the rest as a quick marinade.
• Marinate chicken thighs 20 to 30 minutes on the counter or up to 12 hours in the fridge.
• Use chicken breasts and cook them a little less; pull them at 160°F and rest to 165°F.
• Chop the herbs by hand for best texture; pulse in a food processor only a few times to avoid a puree.
• Adjust red pepper flakes to match your heat level; start small if you cook for kids.
• Use dried oregano when fresh runs out; keep parsley and cilantro fresh for best flavor.
• Grill outside when you can, but use a hot cast iron skillet or grill pan on the stove when the weather fights you.

How to Make Chimichurri Chicken Recipe

Mix the chimichurri

1. Add parsley, cilantro, oregano, garlic, red pepper flakes, salt, and black pepper to a medium bowl.
2. Pour in red wine vinegar and lemon juice, then stir to combine.
3. Stream in the olive oil while you stir, until the herbs look glossy and coated.
4. Taste and adjust salt, pepper, or vinegar until the chimichurri tastes bright, salty, and a little spicy.
5. Set aside 1/2 cup of the chimichurri in a separate bowl for serving so raw chicken never touches it.

Season and marinate the chicken

1. Pat chicken thighs dry with paper towels and place them in a shallow dish or zip top bag.
2. Drizzle with 1 tablespoon olive oil, then sprinkle salt and black pepper over both sides.
3. Spoon 3 to 4 tablespoons of chimichurri over the chicken and rub it in so each piece gets coated.
4. Marinate at least 20 minutes at room temperature, or chill up to 12 hours in the fridge.

Grill method

1. Heat your grill to medium high heat and oil the grates lightly so the chicken does not stick.
2. Place chicken thighs on the grill and close the lid.
3. Cook 5 to 7 minutes per side, depending on thickness, until an instant read thermometer reads 170°F in the thickest part.
4. Move the chicken to a plate, tent loosely with foil, and rest 5 minutes so the juices settle.
5. Spoon the reserved chimichurri over the top right before serving.

Stovetop method

1. Heat a grill pan or cast iron skillet over medium high heat and add a thin layer of oil.
2. Lay the marinated chicken thighs in the hot pan without crowding them.
3. Cook 6 to 7 minutes per side until the chicken reaches 170°F and the outside looks nicely browned.
4. Rest the chicken on a plate for 5 minutes, then top with plenty of chimichurri sauce.

Oven method

1. Heat the oven to 425°F and line a sheet pan with parchment or foil for easy cleanup.
2. Arrange the marinated chicken thighs in a single layer on the pan.
3. Roast 18 to 22 minutes, depending on size, until the thickest piece hits 170°F.
4. Broil 2 to 3 minutes at the end if you want extra browning, then rest 5 minutes.
5. Spoon chimichurri over the hot chicken and serve right away.

Recipe Variations

• Gluten free: Use gluten free vinegar and serve with rice, potatoes, or quinoa instead of pasta.
• Dairy free: The base recipe already avoids dairy, so pair it with dairy free sides.
• Low carb: Serve with cauliflower rice, grilled zucchini, or a big green salad.
• Extra herby: Add fresh basil or chives to the chimichurri for a softer herbal flavor.
• Extra spicy: Add a minced fresh jalapeño or serrano to the sauce.
• Veggie version: Use the chimichurri on grilled portobello mushrooms, tofu, or cauliflower steaks.
• Sheet pan meal: Add sliced bell peppers and red onion to the pan and roast with the chicken.

Ways to Serve Chimichurri Chicken Recipe

• Over warm rice with extra chimichurri and a squeeze of fresh lime.
• With roasted potatoes and a simple cucumber tomato salad.
• Sliced in tacos with shredded lettuce, avocado, and a drizzle of extra sauce.
• On top of a big salad with mixed greens, corn, black beans, and cherry tomatoes.
• In a grain bowl with quinoa, grilled veggies, and a spoonful of Greek yogurt on the side.
• Stuffed into warm tortillas with shredded cabbage and a little hot sauce.

Storage Success

Cool leftover chimichurri chicken to room temperature, then store it in an airtight container in the fridge for up to 4 days. Keep extra chimichurri in a separate small jar so the herbs stay bright and fresh. Reheat the chicken gently in a skillet over medium heat or in the microwave at 50 percent power so it stays juicy. Use leftover chicken in salads, bowls, or tacos for easy lunches that still taste special.