This chimichurri chicken is packed with bright, herby flavor thanks to a simple homemade chimichurri sauce that doubles as both a marinade and a finishing drizzle. It's a quick and easy way to elevate everyday chicken with fresh herbs, garlic, and a hint of spice.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
If you're like me, you're always looking for a chicken recipe that's fast, flavorful, and a little bit different. This one is a favorite because it's fresh, vibrant, and still easy to prepare.
I'm a huge fan of chimichurri sauce, and I put it on everything. What I love about this recipe is that the sauce serves double duty here, both as a marinade and a drizzle, and trust me, it's worth making from scratch.
This recipe uses boneless, skinless chicken thighs, which are perfect for soaking up all the chimichurri. It's a flexible recipe, too—you can grill or pan-sear it. And if you've got leftover chimichurri, don't toss it! It's fantastic on roasted veggies, fish, or spooned over a grain bowl.
A Quick Look at The Ingredients of Chimichurri Chicken
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
For the Chimichurri Sauce
- Fresh parsley and cilantro: Packed tight. Feel free to use only parsley, as authentic chimichurri is made with parsley alone.
- Garlic cloves: Adds aromatic bite
- Olive oil and red wine vinegar: The rich base and tangy element of the sauce
- Crushed red pepper flakes: Gives it a little heat (adjust to taste)
- Seasonings: Dried oregano, salt, and black pepper
For the Chicken
- Boneless, skinless chicken thighs: Juicy and flavorful. For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out. You can also use chicken breast if need be.
- Salt, black pepper, smoked paprika, garlic powder: The dry rub that kicks up flavor
- Olive oil: Helps the spices coat evenly
- Chimichurri sauce: For marinating and drizzling
Tools Needed
- Food processor or blender
- Mixing bowls
- Cast iron skillet, grill, or oven
- Tongs and a meat thermometer
How to Make This Chimichurri Chicken Recipe
Start by gathering all your ingredients—mise en place makes this super smooth. First, whip up the chimichurri sauce by pulsing parsley, cilantro, garlic, oil, vinegar, spices, and herbs in a food processor. Set aside ¼ cup for marinating and reserve the remaining ¾ cup for topping.
Next, season your chicken thighs with salt, pepper, paprika, and garlic powder. Add olive oil and the the ¼ cup of chimichurri you set aside, and toss everything together until well coated. Let it marinate in the fridge for at least 30 minutes—longer if you’ve got the time.
To cook, heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F.
Let it rest for 5 minutes, then slice and drizzle with that extra chimichurri. Serve and enjoy.
Serving Suggestions
Chimichurri chicken is incredibly versatile and pairs well with a variety of sides to round out your meal. Try serving it alongside grilled zucchini, roasted potatoes, or a cilantro lime rice to soak up the extra chimichurri sauce.
Make Ahead and Storage Instructions
You can prepare the chimichurri sauce up to 3 days in advance; store it in an airtight container in the refrigerator. The chicken can be marinated up to 24 hours ahead.
If you have leftovers, keep them in the fridge for up to 4 days or freeze for up to 3 months.
Variations
- Use chicken breasts if you prefer a leaner option—just be sure not to overcook.
- Swap out chicken for shrimp or steak using the same marinade.
- Add a squeeze of lemon to the chimichurri for a citrusy twist.
Many recipes use chimichurri sauce, such as grain salads, grilled vegetables, or other easy weeknight meals.
Tanya’s Top Tips for Chimichurri Chicken
- Don’t skip the resting time after cooking—it helps lock in those juices.
- Taste your chimichurri before using; add more vinegar, salt, or chili if needed.
- A hot cast iron skillet creates a beautiful sear and cooks evenly.
- For the juiciest, most tender chicken thighs, cook them to 175°F—that little bit higher than 165 makes all the difference.
FAQs
Chimichurri is a fresh, herby sauce that comes straight out of Argentine and Uruguayan kitchens—and it’s one of my favorite ways to add bold flavor to just about anything. Made with parsley, garlic, red wine vinegar, and olive oil, it’s bright, garlicky, and just a little spicy. I love using it as a marinade and a finishing sauce—it’s seriously good on everything from chicken to veggies.
Absolutely! Chicken breasts work great with chimichurri too—just keep an eye on the cook time so they don’t dry out. I like to pound them to an even thickness so they cook evenly and stay juicy.
If You Like This, You May Also Like:
- Air Fryer Chicken Thighs – Juicy meat with minimal effort.
- Air Fryer Lamb Chops - also good covered in chimichurri sauce.
- Chipotle Chicken – Perfect for tacos or a fresh summer dinner bowl.
I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!
Chimichurri Chicken Recipe
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley packed
- ½ cup fresh cilantro
- 4 garlic cloves
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
For the Chicken
- 2 pounds boneless skinless chicken thighs patted dry
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Extra chimichurri for serving
Instructions
For the Chimichurri
- Add parsley, cilantro, garlic, olive oil, red wine vinegar, crushed red pepper flakes, oregano, salt, and black pepper to a food processor. Pulse until combined. Set aside ¼ cups of the sauce for the marinade, set the rest aside for topping and/or dipping.
For the Chicken
- In a large bowl, combine the chicken, salt, pepper, smoked paprika, garlic powder, and olive oil. Add 1⁄4 cup of the prepared chimichurri sauce to the chicken and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours.
- Heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F. Let the chicken rest for 5 minutes before slicing.
- Drizzle with additional chimichurri sauce and serve.
Notes
- Pat chicken dry with paper towels before seasoning to help the spices stick better and achieve a better sear.
- You can also use chicken breast instead of thighs. Just adjust cooking time to about 4-5 minutes per side, or until internal temperature reaches 165°F, as chicken breast cooks faster than thighs.
- For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out.
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