Chimichurri Chicken

There are certain recipes that become instant staples in your kitchen from the very first time you make them. For me, this chimichurri chicken was one of those unforgettable dishes. It’s not just flavorful—it’s loud with flavor. With every bite, you get juicy, tender chicken that’s been marinated in a garlicky, herby chimichurri sauce, grilled or sautéed until golden, and then drizzled with even more of that vibrant sauce. It’s everything a perfect weeknight dinner should be: fast, fresh, and packed with flavor.

What makes this dish stand out is its sheer simplicity. The ingredients are humble, and the method is straightforward, but the results are anything but ordinary. Chimichurri sauce, originally from Argentina, is traditionally used to accompany grilled meats, and it’s known for its bold green color and punchy flavor profile. Made with parsley, garlic, olive oil, vinegar, and a few key spices, this sauce is bright, zesty, and refreshing. When you pair it with chicken thighs—which are naturally more flavorful and forgiving than breasts—you get a dish that’s impossible to mess up and easy to love.

Why You’ll Love This Recipe

There are so many reasons to love this chimichurri chicken recipe. It’s not only delicious but also incredibly versatile, healthy, and surprisingly easy to make. Whether you’re new to cooking or have years of kitchen experience, this recipe is approachable and rewarding. Let’s break down all the reasons why this dish is a winner.

To begin with, the flavor is out of this world. The chimichurri sauce is a perfect blend of bold, fresh, and tangy. You’ve got the herbal brightness of parsley, the pungent warmth of garlic, and the tang of red wine vinegar. Add olive oil to bring it all together, and you get a sauce that’s equal parts savory and refreshing. It adds depth and complexity to the chicken without overwhelming it, and it tastes like something you’d find in a fancy restaurant.

Another reason to love this recipe is how simple it is to prepare. The sauce takes about five minutes to whip up—no food processor required. Just finely chop, stir, and you’re good to go. Half the sauce becomes your marinade, infusing the chicken with flavor, and the other half is saved for serving, so you get a double dose of deliciousness. The chicken itself requires only a few minutes of prep before hitting the grill or pan.

Health Benefits

This chimichurri chicken is more than just a tasty dinner—it’s also a meal you can feel great about eating. From lean protein to heart-healthy fats and antioxidant-rich herbs, every ingredient in this recipe contributes to your overall wellness. Let’s take a closer look at how this dish fuels your body and supports a healthy lifestyle.

Starting with the protein, chicken thighs provide a substantial dose of high-quality protein, which plays a vital role in building and repairing muscle tissue. Each serving delivers around 24 to 28 grams of protein, depending on the size of the portion. Protein not only helps keep you full and satisfied but also supports immune function, hormone production, and metabolic health.

While chicken thighs contain more fat than chicken breasts, much of it is unsaturated, and the moderate fat content actually helps make this meal more satiating. If you’re following a balanced diet, the inclusion of healthy fats can be beneficial for both energy and nutrient absorption. For those who prefer a leaner option, boneless skinless breasts can easily be substituted without sacrificing flavor.

One of the true stars of this recipe, though, is the chimichurri sauce. Parsley, the main ingredient, is packed with antioxidants like flavonoids, vitamin C, and beta-carotene. These compounds help fight oxidative stress, reduce inflammation, and protect against chronic diseases. Garlic adds even more nutritional punch with its well-documented anti-inflammatory, antibacterial, and cardiovascular benefits.

Preparation Time, Servings, and Nutritional Information

Preparation and Cooking Time:

• Chimichurri sauce prep time: 10 minutes

• Marinating time: 15 minutes (minimum), up to 24 hours for best flavor

• Cooking time (grill or stovetop): 12 to 15 minutes

• Total time with minimum marinating: 40 minutes

• Total time with longer marinating: 1 to 24 hours (passive time)

This means you can throw it together in under an hour if needed, or you can prep ahead in the morning and cook it later in the day with no extra fuss.

Servings:

This recipe yields 4 generous servings, with about two chicken thighs per person depending on size. It’s perfect for a family meal, and the leftovers make excellent lunches for the next day. If you’re cooking for more people, the recipe scales easily—just double the sauce and seasoning and grill in batches.

Nutritional Information per Serving (2 chicken thighs with sauce):

• Calories: 375

• Protein: 26g

• Carbohydrates: 1g

• Fat: 30g

• Saturated fat: 6g

• Cholesterol: 125mg

• Sodium: 280mg

• Fiber: 0g

• Sugar: 0g

🔥 Step-by-Step Cooking Instructions

If you’ve never had chimichurri before, ohhh you’re in for a treat. This Argentinian herb sauce is like a flavor explosion—it’s fresh, garlicky, a little tangy, and just the right amount of spicy. Pair that with juicy grilled chicken thighs? Absolute magic.

This recipe is as simple as it is vibrant. No fancy techniques, just good ingredients and a little bit of time to let everything mingle. Let’s take it step-by-step so you feel totally confident from start to finish.

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🍃 Step 1: Gather and Prep Your Ingredients

Start by grabbing everything you need:

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (about 8 pieces)

• ½ tsp fine sea salt

For the Chimichurri Sauce:

• 1 cup flat-leaf parsley, finely chopped

• 4 garlic cloves, minced

• ⅓ cup extra virgin olive oil

• 2½ tbsp red wine vinegar

• ½ tsp dried oregano (or 1 tbsp fresh if you have it)

• ½ tsp fine sea salt

• ¼ tsp black pepper, freshly ground

• ¼ tsp crushed red pepper flakes (optional, but adds a nice heat)

💡 Pro Tip: You can chop everything by hand or use a food processor for a quicker prep. Just don’t over-blend—you still want texture, not a purée.

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🧄 Step 2: Make the Chimichurri Sauce

In a medium bowl, combine:

• 1 cup chopped parsley

• 4 minced garlic cloves

• ⅓ cup olive oil

• 2½ tbsp red wine vinegar

• ½ tsp oregano

• ½ tsp sea salt

• ¼ tsp black pepper

• ¼ tsp crushed red pepper flakes

Give it all a good stir. Taste it. Does it need a pinch more salt? A splash more vinegar? Adjust to your liking—it should be punchy and fresh with a little heat and tang.

Now, let it rest in the fridge for at least 2 hours, or ideally overnight. This step is key. The flavors need time to come together and mellow a bit. You can absolutely make this ahead—it actually gets better with time!

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🍗 Step 3: Marinate the Chicken

Pat your chicken thighs dry with a paper towel. Then, in a large bowl or zip-top bag, toss the chicken with half of the chimichurri (save the other half for serving).

Sprinkle in the ½ tsp sea salt, and massage the marinade into the meat.

Cover and refrigerate for at least 15 minutes, but if you’ve got time, let it go for a few hours or overnight. The longer it sits, the more that flavor penetrates the chicken.

💡 Tip: Marinating in a zip-top bag makes cleanup easy. Just make sure to place it in a bowl in case it leaks.

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🔥 Step 4: Choose Your Cooking Method

You’ve got two great options here—grill or stovetop. Both work beautifully, so choose what fits your kitchen setup (and the weather!).

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Option 1: Grill

1. Preheat your grill to medium-high (about 425°F).

2. Oil the grates to prevent sticking.

3. Remove chicken from marinade and let any excess drip off.

4. Grill chicken for 5–7 minutes per side, depending on thickness. You’re looking for a nice char on the outside and an internal temp of 165°F.

5. Don’t keep flipping—just once per side is perfect.

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Option 2: Stovetop Sear

1. Heat a large skillet or grill pan over medium-high.

2. Add 1 tbsp olive oil.

3. Add chicken in a single layer (work in batches if needed so you don’t overcrowd the pan).

4. Sear for 5–7 minutes per side, until golden brown and cooked through.

💡 Use a meat thermometer if you’re unsure—165°F is your target for doneness.

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🛑 Step 5: Rest the Chicken

Once the chicken is done, transfer it to a plate and let it rest for 5–10 minutes. This gives the juices time to redistribute, which keeps it moist and flavorful.

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🥄 Step 6: Finish with Chimichurri

Just before serving, spoon the reserved chimichurri sauce over the top of your chicken.

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🍽️ How to Serve Chimichurri Chicken

This chicken is so versatile you’ll want to make it a weekly thing. It’s flavorful enough to stand on its own, but simple enough to pair with all kinds of sides. Whether you’re feeding a crowd, meal prepping, or plating up something special for dinner, here’s how to serve it like a pro:

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🌟 Plated Meal

Serve the chicken whole or sliced on a plate with:

• Garlic mashed potatoes or roasted baby potatoes

• A side of sautéed asparagus, green beans, or grilled zucchini

• Spoon extra chimichurri on top for a restaurant-worthy presentation

Finish with a sprinkle of sea salt and a squeeze of lemon if you’re feeling fancy.

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🥗 Over a Salad

Slice the chicken and serve it warm (or cold!) over a crisp green salad:

• Mixed greens, arugula, or spinach

• Cherry tomatoes, avocado, red onion, and cucumber

• A drizzle of olive oil and red wine vinegar, or even more chimichurri as your dressing

This is an amazing lunch prep option too!

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🍚 Grain Bowl Style

Pile up a bowl with:

• Brown rice, quinoa, couscous, or farro

• Roasted veggies (sweet potatoes, bell peppers, or cauliflower work beautifully)

• A big scoop of chimichurri chicken, fresh herbs, and a dollop of hummus or tzatziki

This version is hearty, balanced, and meal-prep gold.

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🥪 Sandwich or Wrap

Wrap sliced chimichurri chicken in a warm tortilla or pita with:

• Romaine lettuce

• Tomato slices

• Pickled onions

• A drizzle of yogurt sauce or more chimichurri

So good, you won’t miss takeout.

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🥗 Pairing Suggestions

Chimichurri is a bold, herby sauce with vinegar and garlic as its stars. That means it pairs best with sides that complement—or mellow out—its zingy intensity. Here’s what I love to serve it with:

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🥔 Starches

• Crispy roasted potatoes – Toss with olive oil, salt, and paprika and roast until golden.

• Lemon herb rice – A bright, simple base that won’t compete with the chimichurri.

• Mashed cauliflower – Creamy and mild, perfect for letting the chicken flavor shine.

• Flatbread or warm pita – Great for scooping up every last drop of sauce.

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🥬 Veggies

• Charred broccolini or asparagus – The bitterness of greens balances the bold sauce.

• Roasted carrots or sweet potatoes – Their sweetness softens the punch of the vinegar and garlic.

• Grilled corn on the cob – Brush with olive oil, sprinkle with chili lime seasoning—chef’s kiss.

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🧊 Halal-Friendly Drinks

• Sparkling cucumber-lime water – Fresh and hydrating.

• Iced hibiscus tea – Tart and fruity, plays well with herbs and garlic.

• Pineapple ginger cooler – Sweet with a little heat = a perfect chimichurri pairing.

• Mint lemonade – Refreshing, citrusy, and an ideal summer grill beverage.

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🍽️ For Entertaining

• Set up a “Build-Your-Own Chimichurri Bowl” bar with grains, toppings, and sauces.

• Or serve platter-style with sliced chicken, grilled veggies, and plenty of sauce on the side. Casual, delicious, and totally impressive.

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❄️ Storage, Freezing & Reheating Instructions

Chimichurri chicken is one of those recipes that somehow tastes even better the next day. Whether you’re storing leftovers or making a double batch for later, here’s how to keep everything fresh and flavorful.

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🧊 Storage

Fridge:

• Let the cooked chicken cool completely.

• Store in an airtight container for up to 4 days.

• Keep any leftover chimichurri sauce in a separate sealed container—it’ll keep for up to 1 week in the fridge.

💡 Add a spoonful of sauce to the container with the chicken to keep it juicy.

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❄️ Freezing

To Freeze Cooked Chicken:

1. Cool completely, then wrap individual pieces tightly in foil or plastic wrap.

2. Place in a freezer-safe bag or container.

3. Freeze for up to 3 months.

To Freeze Chicken in Marinade:

• Add raw chicken and half the chimichurri to a freezer-safe bag.

• Freeze flat for easy storage.

• Thaw in the fridge overnight, then cook as usual.

Note: Chimichurri sauce made fresh doesn’t freeze well (it loses some vibrancy), so make a fresh batch for serving after thawing.

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🔁 Reheating

Microwave:

• Place chicken on a plate with a spoonful of chimichurri or water.

• Cover with a damp paper towel and heat in 30-second intervals until warm.

Oven:

• Preheat to 350°F.

• Place chicken in a baking dish, add a splash of water or broth, and cover with foil.

• Heat for 15–20 minutes or until hot.

Skillet:

• Warm a little olive oil in a skillet over medium heat.

• Add chicken and heat for about 3–4 minutes per side, adding chimichurri at the end.

❌ Common Mistakes to Avoid

Chimichurri Chicken is one of those recipes that feels elegant but is actually super easy to make. Still, there are a few little things that can trip you up if you’re not paying attention. Here’s what to watch out for:

1. Not Letting the Chimichurri Rest

This is a big one! Chimichurri sauce gets way better after it’s had time to sit. Don’t skip that 2-hour resting time (or even overnight, if possible). It allows the garlic to mellow, the vinegar to blend, and the herbs to bloom into something magical.

2. Using Dried Parsley

I know it’s tempting to reach for dried herbs when you’re in a hurry—but for chimichurri, fresh parsley is non-negotiable. It’s the backbone of the sauce and what gives it that gorgeous green color and punchy flavor.

3. Overmarinating the Chicken

Yes, the chimichurri is flavorful, but chicken thighs don’t need more than a few hours to soak it in. If you marinate overnight, great—just don’t go beyond 24 hours or the vinegar could start to “cook” the chicken, leading to a weird, mushy texture.

4. Skipping the Final Spoonful

Half the chimichurri is for marinating, but the real star is the second half that goes on top of the cooked chicken. That final spoonful adds brightness, tang, and a pop of color—so don’t forget it!

5. Overcooking the Chicken

Chicken thighs are forgiving, but not indestructible. Use an instant-read thermometer and pull the chicken at 165°F. Overcooking can dry them out, even with the juiciness from the marinade.

Avoid these common pitfalls, and you’re on your way to chimichurri perfection!

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💡 Pro Tips

Want to make your Chimichurri Chicken taste like it came from a cozy café in Buenos Aires? These pro tips will level up your flavor game and make this already-easy recipe even better.

1. Pulse the Sauce in a Food Processor

While hand-chopping gives a more rustic texture, you can absolutely toss everything into a food processor and pulse a few times for a quicker, more cohesive sauce. Just don’t over-blend—you want it chunky, not smooth like pesto.

2. Make the Sauce Ahead of Time

Chimichurri gets better the longer it sits. You can prep it up to a week ahead and store it in the fridge in an airtight container. Just bring it to room temp and give it a stir before serving.

3. Add a Little Citrus

Traditional chimichurri doesn’t call for lemon or lime, but a tiny splash of fresh lemon juice or zest can brighten up the sauce even more—especially if your vinegar is on the sharp side.

4. Swap in Other Fresh Herbs

If you’re short on parsley, you can sub in cilantro or a bit of fresh oregano for a different but equally delicious twist. Just avoid mint or basil, which can overpower the earthy balance.

5. Use Chicken Thighs for Maximum Juiciness

Chicken breasts work too, but thighs are hands-down the best choice here. They stay juicy on the grill or stovetop and soak up that bold marinade like sponges.

6. Double the Recipe for Meal Prep

This chicken holds up beautifully in the fridge for up to 4 days. Slice it up and serve over rice bowls, tucked in wraps, or even tossed into salads. It’s bold, herby, and super satisfying—even cold.

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❓ Frequently Asked Questions (FAQs)

Chimichurri Chicken is full of bold flavor and simple steps, but if you’re trying it for the first time, a few questions might pop up. Don’t worry—I’ve got answers to help you cook with confidence.

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Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work just fine—just be sure to pound them to even thickness so they cook evenly. You may need to shave a minute or two off the cook time, as breasts cook faster than thighs.

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Is chimichurri spicy?

Only a little! The red pepper flakes give it a gentle heat, but nothing overpowering. Want it spicier? Add more flakes or a pinch of cayenne. Need it milder? Just leave them out.

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Can I use a blender for the sauce?

You can, but go easy. Chimichurri should be loose and chunky—not smooth like a dressing or paste. Pulse in short bursts, or better yet, use a food processor or chop everything by hand.

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How long can I store chimichurri sauce?

Up to 7 days in the fridge, tightly sealed. The olive oil may solidify a bit, so let it come to room temperature before using and stir it up to re-emulsify.

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Can I freeze chimichurri chicken?

Yes! Freeze the cooked chicken in an airtight container for up to 3 months. While the sauce doesn’t freeze as well on its own (the herbs can get dark), it’s fine when cooked with the chicken.

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Is there a vegetarian version of this?

Definitely! Try the chimichurri sauce over grilled portobello mushrooms, tofu, or even roasted cauliflower steaks. It’s super versatile and adds flavor to just about anything.

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🥰 Conclusion & Call to Action

If you’ve been looking for a fresh, bold, no-fuss way to bring major flavor to your dinner table, this Chimichurri Chicken is the recipe to try. It’s that rare combo of being both insanely flavorful and totally weeknight-friendly.

The real magic here is the chimichurri sauce—it’s garlicky, herbaceous, a little tangy, and totally crave-worthy. Whether you’re grilling outside, sautéing on the stove, or using up leftovers for lunch the next day, this dish keeps delivering.

What I love most about it is how customizable it is. Want to make it spicy? Add more chili flakes. Short on parsley? Sub in cilantro. Cooking for the week? Double it and keep some stashed for wraps or rice bowls. It’s the kind of recipe that works with you, not against your schedule or what’s in your fridge.

Plus, it just feels good to eat something this fresh. You can taste every ingredient—from the zing of the vinegar to the warmth of the garlic—and it never feels heavy. It’s light, satisfying, and exactly the kind of meal that makes you feel like you nailed dinnertime.

So here’s your cue: grab a bunch of parsley, smash some garlic, and get that marinade going. You’ll be amazed how just a few pantry staples can turn into something that tastes this bold and exciting.

When you try it, I’d love to hear what you think! Leave a comment below, share your own twist on the recipe, or tag me on social if you snap a pic of your gorgeous, green-sauced creation. I can’t wait to see it.

Happy cooking—and trust me, once you’ve made chimichurri chicken once, it’s going straight into your regular dinner rotation. 🌿🔥🍗

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