I still remember the first time I slathered my grandmother’s bright green chimichurri over a pan-seared chicken breast — the herb sauce made the simple bird sing. Chimichurri Chicken is an easy, vibrant dish that pairs the tangy, garlicky Argentine sauce with any cut of chicken. It’s perfect for weeknights, backyard grilling, or when you want a fresh, bold meal without fuss.
Why you’ll love this dish
Chimichurri adds big flavor with minimal effort. The herb-and-acid combo brightens chicken and keeps it tasting lively even as leftovers. This recipe works for: quick-cooking breasts, juicy bone-in skin-on thighs, or tender boneless thighs — so you can pick what’s on hand.
“A simple slather of chimichurri turned a plain weeknight dinner into something we all fought over.” — home cook review
Reasons to try it:
- Fast: breasts in ~10–12 minutes, boneless thighs 12–15 minutes, bone-in thighs finish in the oven or on the grill.
- Flexible: grill, pan-sear, or roast.
- Make-ahead friendly: sauce keeps and actually improves after resting.
Step-by-step overview
- Make or open chimichurri (you’ll need 3/4 cup).
- Season chicken and, if you like, marinate briefly.
- Cook by method appropriate to the cut: quick sear for breasts and boneless thighs; roast or grill for bone-in thighs.
- Rest chicken briefly to lock in juices.
- Serve with a generous spoonful of chimichurri and your favorite sides.
What you’ll need
Chimichurri (makes about 3/4 cup)
- 3/4 cup finely chopped flat-leaf parsley (packed)
- 1–2 tablespoons chopped fresh oregano (or 1 tsp dried)
- 2–3 garlic cloves, minced
- 1 small shallot, minced (optional)
- 1/2 teaspoon red pepper flakes (adjust)
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Chicken options (pick one or prepare more than one way)
- For chicken breasts:
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch thick strips (or 2 medium breasts sliced)
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 3/4 cup chimichurri (from above)
- For bone-in, skin-on thighs:
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- Kosher salt and black pepper (about 1 to 1 1/2 teaspoons salt total)
- 3/4 cup chimichurri
- For boneless, skinless thighs:
- 1 pound boneless skinless chicken thighs
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 3/4 cup chimichurri
Optional
- 1–2 tablespoons neutral oil (vegetable or canola) for searing or brushing grill grates
- Lemon wedges, grilled vegetables, rice, or salad for serving
Notes: You can substitute cilantro for half the parsley, or use all parsley if you prefer. If you only have dried oregano, reduce quantity to 1 teaspoon.
Directions
General prep
- Make the chimichurri: combine parsley, oregano, garlic, shallot (if using), red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Taste and adjust. Let sit 10–30 minutes for flavors to meld. This makes about 3/4 cup.
- Pat chicken dry with paper towels. Dry chicken crisps better and sears more evenly. Season chicken with salt and pepper.
Chicken Breasts (strip or thin-cut breasts)
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and swirl.
- When the oil shimmers, add the chicken strips in a single layer. Don’t crowd the pan; cook in batches if needed.
- Cook until browned and opaque on the first side, about 3–4 minutes. Flip and cook 2–3 more minutes until an instant-read thermometer reads 160–162°F (71–72°C).
- Remove from pan and let rest 5 minutes; carryover heat will bring them to 165°F (74°C).
- Spoon chimichurri over the strips or toss lightly to coat. Serve immediately.
Boneless, Skinless Thighs
- Heat a skillet over medium-high with 1 tablespoon oil.
- Sear thighs 5–6 minutes per side until well browned and an internal temperature of 165°F (74°C) is reached. Thinner thighs cook faster; check earlier.
- Rest 5 minutes. Spoon chimichurri on top or serve on the side.
Bone-in, Skin-on Thighs (oven or grill)
Oven method:
- Preheat oven to 400°F (200°C).
- Score the skin lightly and pat it dry. Season skin and undersides with kosher salt and pepper.
- Heat an ovenproof skillet over medium-high heat with 1 tablespoon oil. Sear skin-side down 6–8 minutes until golden and fat renders.
- Flip and transfer skillet to the oven. Roast 15–25 minutes, depending on thigh size, until the internal temp at the thickest part near the bone reads 165°F (74°C).
- Rest 8–10 minutes to let juices redistribute. Top with chimichurri before serving.
Grill method:
- Preheat grill to medium (around 375–400°F / 190–200°C).
- Grill skin-side down first for 6–8 minutes, flip, and continue grilling with the lid closed until 165°F (74°C) internal temperature.
- Rest and top with chimichurri.
Safety note: Always check temperature near the bone for accuracy. USDA recommends 165°F (74°C) for poultry.
How to serve Chimichurri Chicken (Breasts & Thighs)
- Plate a chicken piece over fluffy rice or quinoa. Spoon extra chimichurri over the top and add a lemon wedge.
- For a casual meal, serve sliced breasts on toasted baguette slices with chimichurri for open-faced sandwiches.
- Pair with grilled vegetables, a simple green salad, roasted potatoes, or charred corn.
- Garnish ideas: extra chopped parsley, thinly sliced red onion, or a drizzle of good olive oil.
How to store
- Refrigerator: Store cooked chicken in an airtight container for 3–4 days. Keep chimichurri in a separate jar up to 5–7 days; olive oil can slightly darken herbs but it’s still safe.
- Freezing: Freeze cooked chicken in airtight containers or heavy-duty freezer bags for up to 2–3 months. Freeze chimichurri in ice cube trays, then transfer cubes to a bag for up to 3 months.
- Reheating: Reheat gently to keep moisture. Oven at 300°F (150°C) until warmed through (10–15 minutes), or warm slices in a skillet with a splash of water or oil. Microwaving works for small portions but can dry meat; cover to trap steam.
- Food safety: Cool leftovers to room temperature within two hours and refrigerate promptly.
Helpful cooking tips
- Even thickness: Pound or slice breasts to uniform thickness so they cook evenly.
- Dry skin for crispness: For bone-in thighs, blot the skin dry and don’t move them too early in the pan; patient searing yields crisp skin.
- Thermometer is your friend: Use an instant-read thermometer to avoid overcooking. Aim for 160–162°F for breasts before resting (carryover raises to 165°F). For thighs, 165°F final temp is the target.
- Make chimichurri ahead: Flavor improves after a few hours in the fridge; bring to room temp before serving.
- Marinating time: You don’t need a long marinate. Tossing the chicken in chimichurri for 30 minutes adds flavor; for more depth, marinate up to 4 hours. Avoid very long marinating with acid (over 8 hours) on thin cuts or they can get mushy.
- If grilling, oil the grates and the chicken to prevent sticking.
Variations
- Spicy chimichurri: Add more red pepper flakes or a minced jalapeño.
- Lemon-lime chimichurri: Swap half the vinegar for lemon or lime juice for brighter acidity.
- Smoky chimichurri: Use smoked paprika and charred jalapeño or roasted red pepper for a smoky note.
- Dairy topping: Finish with crumbled queso fresco or feta for a creamy contrast.
- Low-FODMAP: Omit garlic and shallot; infuse parsley and oregano with garlic oil if you tolerate that.
- Skewers: Cube thigh meat and thread on skewers; grill for quick kebabs.
FAQs
Q: Can I make chimichurri ahead of time?
A: Yes. Chimichurri keeps in the fridge 5–7 days. Its flavors often improve after a few hours as they meld. Bring it to room temperature before serving for the brightest flavor.
Q: How long should I marinate chicken in chimichurri?
A: For quick flavor, 30 minutes is enough. For deeper flavor, marinate 2–4 hours. Avoid acidic marinades on thin breasts for more than about 6–8 hours to prevent texture changes.
Q: What’s the best way to check doneness?
A: Use an instant-read thermometer. Poultry should reach 165°F (74°C) at the thickest part (near bone for bone-in pieces). For breasts you can remove at ~160–162°F and rest to reach 165°F.
Q: Can I use store-bought chimichurri?
A: Absolutely. Store-bought works well in a pinch. Taste and adjust with a splash of vinegar or extra herbs if it needs brightness.
Q: Can I freeze leftover chimichurri chicken?
A: Yes. Freeze portions in airtight packaging for 2–3 months. Thaw in the refrigerator overnight and reheat gently.
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Chimichurri Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant and flavorful dish featuring chicken paired with a tangy chimichurri sauce, perfect for weeknight dinners or backyard grilling.
Ingredients
- 3/4 cup finely chopped flat-leaf parsley (packed)
- 1–2 tablespoons chopped fresh oregano (or 1 tsp dried)
- 2–3 garlic cloves, minced
- 1 small shallot, minced (optional)
- 1/2 teaspoon red pepper flakes (adjust)
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch thick strips
- 3/4 teaspoon kosher salt
- 1 pound boneless skinless chicken thighs
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- Optional: 1–2 tablespoons neutral oil for searing
- Optional: Lemon wedges, grilled vegetables, rice, or salad for serving
Instructions
- Make the chimichurri by combining parsley, oregano, garlic, shallot, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Let sit for 10–30 minutes.
- Pat chicken dry with paper towels, season with salt and pepper.
- Heat a large skillet over medium-high heat, add oil.
- Add the chicken strips in a single layer and cook until browned, about 3–4 minutes per side.
- Remove from pan, let the chicken rest for 5 minutes.
- Spoon chimichurri over the chicken and serve.
Notes
Chimichurri improves in flavor after resting. Adjust seasoning as needed. Can substitute cilantro for parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Searing, Roasting
- Cuisine: Argentinian