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.

Chimichurri Chicken served on a skillet topped with Argentinian Chimichurri sauce

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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.
Piece of grilled chicken with Chimichurri sauce

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 saucehomemade 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.
Chimichurri sauce and chicken thighs

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.

  1. Make Chimichurri – you’ll want to let it meld in the refrigerator for at least 2 hours or overnight.
  2. 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.
  3. 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.
  4. Add more sauce – transfer the chicken to a serving platter and spoon the remaining Chimichurri sauce over the chicken pieces.
Step by step how to make Chimichurri Chicken on the grill

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.

Skillet with thicken thighs topped with Chimichurri sauce

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:

Natasha's Kitchen Cookbook

Chimichurri Chicken Recipe

5 from 77 votes
Author: Natasha Kravchuk
You can make this Chimichurri Chicken on the grill or on the stovetop. Marinating the chicken in chimichurri sauce tenderizes it and topping with more chimichurri adds so much vibrant flavor. See all of our tips for making the Best Chimichurri here.
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 15 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 people

For the Chicken

  • 2 lbs chicken thighs, about 8 pieces, boneless and skinless
  • 1/2 tsp fine sea salt

For the Chimichurri Sauce

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.

Notes

*If marinating the chicken in the refrigerator overnight, take it out of the refrigerator 15 minutes before grilling to bring it to room temperature for even cooking. 

Nutrition Per Serving

446kcal Calories2g Carbs25g Protein37g Fat8g Saturated Fat7g Polyunsaturated Fat19g Monounsaturated Fat0.1g Trans Fat148mg Cholesterol512mg Sodium381mg Potassium0.5g Fiber0.1g Sugar989IU Vitamin A14mg Vitamin C34mg Calcium2mg Iron
Nutrition Facts
Chimichurri Chicken Recipe
Amount per Serving
Calories
446
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
19
g
Cholesterol
 
148
mg
49
%
Sodium
 
512
mg
22
%
Potassium
 
381
mg
11
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
0.1
g
0
%
Protein
 
25
g
50
%
Vitamin A
 
989
IU
20
%
Vitamin C
 
14
mg
17
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Argentinian
Keyword: chicken chimichurri, Chicken with Chimichurri, Chimichurri Chicken
Skill Level: $14-$18
Cost to Make: $$
Calories: 446

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Chuck
    February 19, 2024

    This recipe was a big hit! I will definitely make it again.

    Reply

    • NatashasKitchen.com
      February 19, 2024

      I’m so glad to hear that, Chuck!

      Reply

  • Natasha
    September 11, 2023

    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!

    Reply

  • Layale
    July 16, 2023

    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!

    Reply

  • Kerry3020
    July 7, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 7, 2023

      That’s wonderful to hear. Thank you for the feedback. I’m glad it was enjoyed.

      Reply

  • Susan
    July 4, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 4, 2023

      You’re very welcome, Susan!

      Reply

    • Natasha's Kitchen
      July 4, 2023

      You’re welcome, Susan. Happy to hear that it was a huge hit!

      Reply

  • Danielle
    June 18, 2023

    Tonight is the 3rd time in 2 weeks I’m making this recipe we are all obsessed with it

    Reply

    • Natasha's Kitchen
      June 18, 2023

      Glad you always love it!

      Reply

  • Natalie
    May 26, 2023

    Can u plz advise what type of chicken thighs u used in this recpie?

    Many thanks!0

    Reply

    • Natasha's Kitchen
      May 26, 2023

      You may see the picture of the chicken thighs in the recipe, hope you’ll love it!

      Reply

  • Becky Sloan
    March 24, 2023

    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.

    Reply

    • Natashas Kitchen
      March 24, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Becky!

      Reply

      • Lee Martin
        June 30, 2023

        Made this last night and got rave reviews. I used boneless, skinless thighs. Definitely a “keeper” recipe. Thanks.

        Reply

        • Natasha's Kitchen
          June 30, 2023

          Thanks for the lovely feedback! I’m happy to hear that it was a huge hit.

          Reply

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