My favorite Chimichurri Chicken Recipe marinated in authentic Argentinian Chimichurri Sauce and grilled or pan-fried to juicy perfection. Enjoy this easy and flavorful chimichurri chicken recipe with roasted potatoes and a light salad for a complete meal.
Chimichurri Chicken
Chimichurri is, by far, one of my favorite condiments. Delicious served as a side with grilled vegetables, steak bites, shrimp, or chicken, chimichurri is happy to hang out with all the foods. It’s the universal dipping sauce…
Right there with Ranch dressing.
Anyway, if you’ve spent more than a minute or two on this blog of mine, you’ll know how seriously I take my condiments. And chimichurri is no exception.
This chimichurri chicken has quickly become a weeknight staple at my house. Chimichurri marinated chicken thighs are either pan-fried then baked or grilled and (at least for me and my husband) topped with a big spoonful of extra chimichurri sauce for the best chicken dinner ever.
What is Chimichurri Sauce?
Chimichurri is an oil-based condiment that is typically served brushed, basted, or spooned onto food as it cooks. It may also be served on the side or used as a marinade (because, trust me, best marinade ever).
Served at room temperature, this delicious green sauce is made from fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes. There is also a red chimichurri where tomato or red bell pepper is added.
Search the web and you will find several non-authentic versions of this condiment sweeping through the internet.
Versions which include cilantro…and cumin…and lime juice. While I’m sure that these versions of chimichurri are delicious (because those are, after all, a few of my fav ingredients!), they are not authentic.
Ingredients in Chimichurri Chicken
- Chicken – of course, you’re going to need chicken! In this particular recipe, I chose to cook bone-in, skinless chicken thighs. Do you have to cook with this exact type of chicken? no. In fact, if you plan on cooking this recipe on the grill, I highly recommend bone-in, skin-on chicken thighs for the juiciest outcome.
- Parsley – yes, that little green herb plays a mighty big role in this sauce. Fresh parsley is an absolute MUST.
- Garlic – condiments, especially chimichurri chicken, love garlic. Fresh garlic will give the best flavor.
- Shallot (optional, not authentic) – I did stray from traditional and authentic Argentinian chimichurri by adding a shallot. You may choose to add it in there or leave it out- entirely up to you. I have made this recipe both ways and I find that even with the strong flavor typical of shallots, they’re pretty comparable in taste.
- Dried oregano – unlike parsley, you’re going to want to use dried oregano versus fresh. Keep in mind that dried herbs are much more potent than fresh.
- Red (or white) wine vinegar – I personally prefer red wine vinegar, but either will do.
- Red chili (or red chili flakes) – whichever you prefer if you like a little heat. That said, chimichurri is not typically known for being hot or super spicy, so add accordingly.
- Salt and pepper – to taste.
- Extra virgin olive oil – chimichurri is an oil-based sauce, meaning, you’re going to use a pretty good amount of it. I strongly recommend using good-quality olive oil that you actually think tastes good.
Best chicken for Chimichurri Chicken
As I mentioned above, all chicken loves chimichurri. That said, whenever I prepare this recipe I keep a few simple things in mind.
- Bone-in, skin-on chicken thighs or drumsticks will give the best flavor. As the dark meat part of the chicken, this also means that they come with a higher overall fat content.
- Dark meat is easy to cook regardless of method – bake, grill, pan-fry.
- Chicken breasts, on the other hand, are much lower in fat since they are the white meat part of the chicken. If you’re skilled with grilling chicken breasts and you’re looking to cut fat, then I would suggest chicken breasts. The flavor won’t be as intense, but that’s what the extra chimichurri sauce is there for.
Long story short, go with what you prefer. Just keep in mind that you’ll need to adjust cooking time accordingly.
How long should you marinate the chicken in chimichurri?
Marinating time always varies. However, a good rule of thumb is for a solid 30 minutes. Of course, this chicken can be marinated much longer- overnight or even two days.
Anyway, I love to marinate my chicken whenever I remember or have enough time to let it chill and take in all those yummy flavors. But I also understand that isn’t always possible.
And over in Argentina, marinating meat (especially steak) is extremely uncommon, so don’t worry if all your chicken gets is a 5-minute chimichurri bath – or nothing at all!
How to cook chimichurri chicken
If you already have a preferred chicken-cooking method, feel free to use it. One of the best parts about this chimichurri chicken recipe is that it doesn’t need any special cooking tools or techniques.
However, here are two of my favorite ways to get this chicken cooked and ready as fast as possible.
- Before cooking –
- Prepare your chimichurri sauce as instructed and immediately transfer 1/2 cup of the sauce to a large mixing bowl. Set aside the remaining chimichurri sauce to use later- do not cross-contaminate.
- Add 1 tablespoon oil, salt, and freshly cracked black pepper to the 1/2 cup chimichurri and mix to combine.
- Add the chicken thighs to the mixing bowl and, using your hands, mix well to completely coat the chicken in sauce.
- Allow chicken to marinate for 30 minutes, time-allowing.
- Pan-fry to the Oven –
- When ready to cook, preheat oven to 450 degrees F. Heat 2 tablespoons of olive oil in a large skillet over high heat. Heat pan until pan is hot, but oil isn’t smoking.
- Add chicken and cook for 2 minutes before reducing heat to medium-high. Continue to cook an additional 4-6 minutes, occasionally rotating the pan for even cooking. Flip chicken over and repeat on the other side, cooking until golden.
- Transfer skillet to the oven and continue to cook an additional 10-15 minutes (cooking time will vary) or until internal temperature registers 165 degrees F with a digital meat thermometer.
- Remove skillet from the oven and transfer chicken to a clean plate to cool. Top each chicken thigh with 1-2 tablespoons of chimichurri sauce before serving.
- Grill –
- Preheat ONE SIDE of a gas grill to medium-high (approx. 400 degrees) and the other side to low. Clean the grill grates and oil with vegetable oil.
- Place chicken thighs, skin-side-down, on medium-high side of the grill first. Grill, uncovered, until the skin is crispy (approx. 5-6 minutes).
- Turn thighs over and transfer to low-heat side of the grill.
- Grill, covered, until the internal temperature of the chicken registers 165 degrees with a digital meat thermometer inserted into the thickest part of the chicken (approximately 15-25 minutes).
- Remove from grill and allow to rest for 5 minutes before topping with additional chimichurri sauce.
What to serve with Chimichurri chicken
The beauty of this chicken is that you can serve them with just about anything. Whether you’re on a low-carb diet, or just looking to get something delicious on the table for your family to enjoy, everyone will love this chimichurri chicken recipe.
My suggestions would include this easy 10 Minute Garlic Bok Choy with a baked potato. For something a little lighter, this Cucumber Salad is one of my favorites and a perfect balance to the meat. Keep it super simple and serve with buttered noodles, or for a low-carb option, roasted spaghetti squash, butternut squash, acorn squash, or even cauliflower rice.
Make it a meal to-go and wrap your chicken in a flour tortilla with a handful of greens! Serve with your favorite rice or roasted veggies for a complete and balanced meal.
Love this Chimichurri Chicken Recipe? Check out,
- Chimichurri Steak Bites
- Tandoori Chicken Gyros with Curried Yogurt Sauce
- The Best Greek Chicken Marinade
- Jamaican Jerk Chicken Recipe
- Chicken Mole with Homemade Mole Sauce
- Garlic Butter Sauce with Steak
If you try making this Chimichurri Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Chimichurri Chicken Recipe
Ingredients
For the Chimichurri
- ½ cup fresh parsley - chopped, Flat Leaf
- 4 cloves garlic - chopped
- 1 shallot - chopped
- 1 teaspoon dried oregano
- 1 small red chili -
seeded and diced (or 2 tsp crushed red pepper)
- 3 tablespoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ⅔ cup good-quality extra-virgin olive oil
For the Chicken
- 8 chicken thighs - bone-in, skin-on
- 2 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
For the Chimichurri Sauce
- Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over processing).
- Transfer the mixture to a clean bowl and pour the olive oil over the mixture. Gently mix to combine.
For the Chicken
- Marinate the chicken - Transfer 1/2 cup chimichurri sauce to a large mixing bowl. Add 1 tablespoon oil, salt, and freshly cracked black pepper. Mix well to combine. Add the chicken thighs to the mixing bowl and, using your hands, mix well to completely coat the chicken in sauce.
- Allow chicken to marinate for at least 30 minutes, time-allowing. Reserve remaining marinade for later use.
- When ready to cook, preheat oven to 450 degrees F. Heat 2 tablespoons of olive oil in a large skillet over high heat. Heat pan until pan is hot, but oil isn't smoking. Add chicken and cook for 2 minutes before reducing heat to medium-high. Continue to cook an additional 4-6 minutes, occasionally rotating pan for even cooking. Flip chicken over and repeat on other side, cooking until golden.
- Transfer skillet to the oven and continue to cook an additional 10-15 minutes (cooking time will vary) or until internal temperature registers 165 degrees F with a digital meat thermometer.
- Remove skillet from the oven and transfer chicken to a clean plate to cool. Top each chicken thigh with 1-2 tablespoons of chimichurri sauce before serving. Enjoy!
Jessica's Notes
- Preheat ONE SIDE of a gas grill to medium-high (approx. 400 degrees) and the other side to low. Clean grill grates and oil with vegetable oil.
- Place chicken thighs, skin-side-down, on medium-high side of the grill. Grill, uncovered, until the skin is crispy (approx. 5-6 minutes).
- Turn thighs over and transfer to low-heat side of the grill. Grill, covered, until the internal temperature of the chicken registers 165 degrees with a digital meat thermometer inserted into the thickest part of the chicken (approximately 15-25 minutes).
- Remove from grill and allow to rest for 5 minutes before topping with additional chimichurri sauce.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
There are many versions of chimichurri also know as adobo. Within Argentina an Uruguay perhaps are about 100 “authentic” versions.
I am Uruguayan and the version that I do is with paprika and wine vinegar. The gauchos cannot afford olive oil and will use red wine or even water and theis marinaded meat is awesome.
No be afraid to experiment.
Thank you for sharing.
This was FANTASTIC!! I doubled the recipe so there was enough for the marinade and extra to dip some bread in. We will be keeping this recipe close by and making it again SOON!!!! <3
Thank you for the fantastic feedback Sara 😀
what kind of parsley do you use?
Good question Jacqui – Flat Leaf Parsley 🙂
Magnificent
Excellent, easy and delicious.