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Chimichurri Chicken Recipe

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3.9 from 2 reviews

This Chimichurri Chicken recipe features juicy, boneless skinless chicken thighs marinated and served with a vibrant, flavorful chimichurri sauce made from fresh parsley, garlic, red wine vinegar, and spices. Perfectly grilled or sautéed, this dish is quick to prepare and ideal for a fresh, herby meal that serves 6.

Ingredients

For the Chicken

  • 2 lbs chicken thighs (about 8 pieces, boneless and skinless)
  • 1/2 tsp fine sea salt
  • 1 Tbsp extra virgin olive oil (for sautéing, optional)

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

  1. Prepare the Chimichurri Sauce: In a bowl, combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and red pepper flakes. Stir well, then cover and refrigerate for at least 2 hours or overnight to develop flavors.
  2. Marinate the Chicken: Place the chicken thighs in a mixing bowl. Add 1/2 tsp salt and half of the prepared chimichurri sauce. Mix to coat the chicken evenly. Cover and marinate at room temperature for 15 minutes or refrigerate overnight if preparing ahead.
  3. Grill the Chicken: Preheat your grill to medium/high heat. Place the chicken smooth-side-down on the grill grates, cover, and cook for 5-7 minutes per side until the internal temperature reaches 165˚F measured with an instant-read thermometer.
  4. Or Sauté the Chicken: Heat a heavy skillet over medium heat and add 1 tablespoon of olive oil. Place chicken smooth-side-down and sauté for 5-7 minutes per side until cooked through and the internal temperature reaches 165˚F.
  5. Serve: Arrange the cooked chicken on a platter and spoon the remaining chimichurri sauce over the top. Serve immediately while warm for best flavor.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • The chimichurri sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Use an instant-read thermometer to ensure chicken is cooked safely to 165˚F.
  • You can substitute chicken breasts if preferred, but cooking times may vary.
  • This dish pairs well with rice, roasted vegetables, or a fresh salad.

Find it online: https://recipeplenty.com/chimichurri-chicken-recipe/