Chimichurri Chicken Recipe

chimichurri chicken covered in the sauce on black plate

This easy chimichurri chicken recipe features juicy chicken thighs marinated and topped with a vibrant, herby chimichurri sauce made from fresh parsley, cilantro, garlic, and spices. The versatile sauce doubles as both a marinade and finishing sauce, creating a flavor-packed dish that's perfect for weeknight dinners or casual entertaining.

Course Main Course

Cuisine Latin American inspired

Keyword chimichurri chicken

Prep Time 15

Cook Time 12

Minimum Marinade Time 30

Total Time 57

Servings people

Calories 589kcal

Author Tanya

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.

Nutrition