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