Chimichurri Chicken is chicken that is marinated in homemade Chimichurri Sauce then grilled (or sauteed) and topped with more of that vibrant fresh Argentinian Chimichurri.
Chimichurri sauce is not only an amazing topping for Steak, Grilled Pork, and protein, but it’s an incredible marinade. It is vibrant, healthy, packed with flavor, and doesn’t require lengthy marinating for tender, tasty chicken.
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Chimichurri Chicken Recipe
Chimichurri sauce is a simple way to upgrade your chicken and make dinner exciting. You can sautee this on a skillet or put it on the grill – both methods work great, so you can enjoy Chicken with Chimichurri all year long. We love using staple sauces to elevate meats as we did with Bruschetta Chicken and Pesto Chicken. Once you have the Chimichurri sauce down (and it’s literally a 5-minute recipe), you’ll want this in your recipe repertoire. It adds so much fresh flavor. Here’s why we love this recipe:
- Easy – the sauce is quick to make, keeps well, and serves as the marinade and topping in one.
- Quick – The red wine vinegar in the sauce is a great tenderizer and you only need to marinate it for 15 minutes, although you can also marinate it overnight for a make-ahead option.
- So Tasty – chimichurri is mouthwatering with all the fresh parsley and garlic. It’s one of the most exciting chicken recipes you’ll try.
- Versatile – you can grill or sautee this chicken on the stovetop.
Ingredients for Chicken with Chimichurri
This is one of the easiest chicken recipes and there are 3 simple parts to it:
- Chicken thighs – we use boneless, skinless thigh meat because it is juicier, more forgiving and naturally has more flavor.
- Chimichurri sauce – homemade chimichurri sauce is best because it’s loaded with fresh parsley, garlic, red wine vinegar, and olive oil and seasoned with oregano, red pepper flakes, salt, and pepper. We use half of it for the marinade and half of it for the topping.
- Salt – we use 1/2 tsp of fine sea salt for perfectly seasoned chicken.
Pro Tip: You can substitute the chicken thighs with chicken breast, but cut larger chicken breasts in half lengthwise to make thinner cutlets. You can also use chicken tenders, but keep in mind that light meat chicken will cook faster than dark meat chicken.
How to Make Chimichurri Chicken
Since the sauce doubles as the marinade and topping, this recipe is truly easy to make.
- Make Chimichurri – you’ll want to let it meld in the refrigerator for at least 2 hours or overnight.
- Marinate chicken – put the chicken into a bowl, add half of the chimichurri sauce and salt and stir to combine. Cover and marinate for 15 minutes or refrigerate overnight.
- Cook – You can grill the chicken at 425˚F or over medium/high heat for about 5 minutes per side or sautee it over medium heat for 5-7 minutes per side. For the stovetop, heat a skillet over medium heat with olive oil and sautee for 5-7 minutes per side until cooked through.
- Add more sauce – transfer the chicken to a serving platter and spoon the remaining Chimichurri sauce over the chicken pieces.
Pro Tip: Our best tip for the juiciest chicken is not to over-cook it. Chicken thighs when the internal temperature at the thickest point reaches 165˚F on an instant-read thermometer.
Serve With
Chimichurri chicken is definitely the star of the show as the main course which you will love. This means you can keep the side dishes simple and fuss-free. Serve this chicken with:
- Easy Boiled Potatoes
- Smashed Potatoes
- White Rice
- Creamy Mashed Potatoes
- Roasted Asparagus
- Roasted Cauliflower
Chimichurri Chicken Recipe
Ingredients
For the Chicken
- 2 lbs chicken thighs, about 8 pieces, boneless and skinless
- 1/2 tsp fine sea salt
For the Chimichurri Sauce
- 1 cup flat-leaf parsley, finely chopped from 1 bunch
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp dried oregano, or 1 Tbsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
- Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*
- To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
- To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
- To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.
Absolutely delicious. I will definitely be making this again! Thank you!
Thank you for your great feedback!
This recipe was a big hit! I will definitely make it again.
I’m so glad to hear that, Chuck!
Hi Natalie, yes they are boneless and skinless chicken thighs and I updated the recipe to include that important detail. Sorry we mis-read the question above. Thanks for clarifying!
Hello! Would love to make this in the airfryer. Do you have the temp and time? Also are you using boneless skinless chicken thighs? We love all your recipes!
We used boneless chicken thighs for the recipe. You can reference my air fryer chicken thighs recipe for those instructions.
Chimichurri chicken!!!!! Where have you been all my life? Made last night with boneless chicken breasts and despite my husband’s commentary about my green food meal (we had a huge salad) we both loved it! So easy & extremely flavorful. We’re trying to have a protein & salad meal once a week- great to have a new item in our rotation. Thanks Natasha!
That’s wonderful to hear. Thank you for the feedback. I’m glad it was enjoyed.
Made this for a family picnic and it was enjoyed by all! Used oregano from the garden and it made the marinade taste so fresh and so flavorful. Thank you for a fabulous recipe!
You’re very welcome, Susan!
You’re welcome, Susan. Happy to hear that it was a huge hit!
Tonight is the 3rd time in 2 weeks I’m making this recipe we are all obsessed with it
Glad you always love it!
Can u plz advise what type of chicken thighs u used in this recpie?
Many thanks!0
You may see the picture of the chicken thighs in the recipe, hope you’ll love it!
This is a delicious, inexpensive, very easy recipe. I did it in a black iron skillet on the stove and finished it off in the oven.
That’s just awesome! Thank you for sharing your wonderful review, Becky!
Made this last night and got rave reviews. I used boneless, skinless thighs. Definitely a “keeper” recipe. Thanks.
Thanks for the lovely feedback! I’m happy to hear that it was a huge hit.