Chicken thighs are marinated in a simple chimichurri sauce then cooked to perfection on a grill pan in this Chimichurri Chicken recipe. Tender, juicy, and mouthwateringly good!
This chimichurri chicken recipe draws inspiration from South American cuisine, where chimichurri is often served on top of grilled meats. While chimichurri can be made from a variety of herbs, I used flat-leaf parsley in this recipe since it’s readily available. The herby flavor pairs so well with the juicy chicken thighs! We’ll definitely be making this again and again, especially during the summer months.
Why This Chimichurri Chicken Recipe Is Always A Hit
Every time I make this recipe for someone new, they immediately ask me for the recipe. It’s just that good!
- Fresh & flavorful. The chimichurri is made with fresh parsley, lemon juice, and a few other ingredients. It has such a bright and fresh flavor! It’s a great alternative to creamy sauces and even more flavorful than most basic marinades. We also love to make a similar sauce for chimichurri steak.
- Tender, juicy chicken. I used chicken thighs to make this chimichurri chicken so they’re naturally more juicy and flavorful. But after they marinate in this chimichurri sauce…absolutely mouthwatering!
- Grill or no grill. Chimichurri chicken can be cooked on a grill pan inside or on the grill outside. I’ve done both and they’re equally good!
Recipe Ingredients
Chicken thighs and fresh parsley are the key ingredients in this recipe. Scroll down to the recipe card below for the exact measurements.
For the Chicken:
- Chicken – I like to use boneless skinless chicken thighs for this recipe. They are juicier and more flavorful. Chicken breasts could also be used but the cooking time would need to be adjusted.
- Salt & pepper – To season the chicken.
For the Chimichurri:
- Flat-leaf parsley – Be sure to use fresh flat-leaf parsley for the best flavor. Remove any that are starting to turn brown or just not at peak freshness.
- Garlic
- Olive oil – Helps to thin the chimichurri into a marinade texture.
- Red wine vinegar & lemon juice – Both help to add acidity to the chimichurri.
- Red onion – Roughly chopped.
- Spices – Red pepper flakes, dried oregano, salt, and black pepper.
How To Make Chimichurri Chicken
This chicken cooks in just 15 minutes but I do recommend marinating it ahead of time for the best flavor. The printable instructions are in the recipe card below.
- Season the chicken. Pat the chicken dry with paper towels. Season with salt and pepper.
- Make the chimichurri. Combine the chimichurri ingredients in a food processor. Blend until well combined but still slightly chunky.
- Marinate the chicken. Pour half of the chimichurri over the chicken thighs, making sure they are each coated. Cover and marinate for 20 minutes or up to overnight. Reserve the remaining chimichurri for later.
- Cook the chicken. Preheat a cast iron grill pan over medium-high heat and lightly oil it. Remove the chicken from the marinade, shaking off any excess, and marinate for 5-7 minutes per side. The internal temperature should reach 165F.
- Serve. Transfer the chicken to a plate. Let rest for 5 minutes before slicing or serving. Serve with the reserved chimichurri on top of the grilled chicken or on the side.
Can I Grill This Chicken?
Of course! I wrote this chimichurri chicken recipe with a grill pan since not everyone has a grill and so it could be made year-round.
If using an outdoor grill, keep a close eye on the chicken to avoid overcooking. You can baste the chicken with chimichurri while grilling for extra flavor, but be careful not to cross-contaminate.
Tips & Variations
Here are a few tips to make juicy, flavorful chimichurri chicken every time. I’ve also included a few easy variations for the chimichurri sauce.
- Marinate longer. For the best flavor, marinate the chicken for at least 2 hours or overnight if time allows.
- Cook in batches. If needed, cook the chicken in batches to avoid overcrowding the pan. Overcrowding the pan leads to uneven cooking.
- Rest before slicing. Before serving and slicing this chicken, let it rest on a plate for 5 minutes or so. This helps prevent the juices from running out the second you slice it and results in more tender, juicy chicken.
- Add more fresh herbs. Toss in a handful of fresh cilantro, mint, or even a bit of basil to the chimichurri for added flavor.
- Adjust the heat level. For less heat, reduce the red pepper flakes. For more spice, add chopped fresh chilis or more pepper flakes.
Serving Suggestions
For a simple meal, I love to serve this chimichurri chicken with a side of rice and roasted vegetables. I’ve also sliced the chicken and used it as a filling for tacos, wraps, and salads. I’ll often use leftovers in salads to avoid reheating the chicken and drying it out.
How To Store & Reheat Leftovers
- Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat. To reheat, gently reheat the chicken in a skillet over low heat or in the microwave in 30-second intervals to preserve moisture. Add a splash of water or stock to prevent drying out.
More Chicken Recipes To Try
- Chicken Madras Curry
- Marry Me Chicken Pasta
- Stuffed Chicken Breast with Stuffing
- Chicken Cacciatore
- Creamy Tuscan Chicken
Chimichurri Chicken
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Chimichurri:
- 1 cup flat-leaf parsley loosely packed
- 3 garlic cloves
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1/4 cup red onion roughly chopped
- 1/2 teaspoon red pepper flakes adjust to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Pat the chicken thighs dry with paper towels, then place them in a large bowl. Season with kosher salt and black pepper and set aside.
- Prepare the chimichurri by combining parsley, garlic, olive oil, red wine vinegar, lemon juice, red onion, red pepper flakes, oregano, kosher salt, and black pepper in a food processor. Blend until slightly chunky but well combined.
- Take half of the chimichurri sauce and pour it over the chicken thighs, making sure each piece is well coated. Cover the bowl and marinate for at least 20 minutes or up to overnight in the refrigerator. Reserve the remaining chimichurri for serving.
- Preheat a cast iron grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
- Remove the chicken from the marinade and shake off any excess. Place the thighs on the hot pan and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.
- Transfer the cooked chicken to a plate and allow it to rest for 5 minutes before serving.
- Serve the chicken warm, drizzled with the reserved chimichurri sauce on top. You can also serve additional chimichurri on the side. Enjoy!
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1 thought on “Chimichurri Chicken”
Can’t wait to try tis!!! Always looking for different ways to fix chicken and this sounds absolutely delicious!!