Can I make chimichurri sauce ahead of time?

Absolutely! In fact, chimichurri tastes even better after a few hours in the fridge, as the flavors marry and deepen. Just bring it to room temperature before drizzling so the olive oil isn’t solidified.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though you should slice them in half horizontally so they cook evenly and stay juicy. Keep a close eye on the grilling time, as breasts cook a bit quicker.

Is there a substitute for red wine vinegar?

Lemon juice or apple cider vinegar can stand in for red wine vinegar if needed. The important thing is getting that sharp acidity to balance all the herbs and garlic.

Can the chicken be baked instead of grilled?

Certainly! Arrange marinated chicken on a lined baking sheet and roast at 425°F for 15-20 minutes, or until cooked through. Broil for a minute or two if you want a little extra color and char.

Chimichurri Chicken Recipe

Description

This Chimichurri Chicken recipe features juicy grilled chicken thighs marinated in a vibrant homemade chimichurri sauce. The herby, garlic-forward sauce, made with fresh parsley, cilantro, oregano, and a touch of citrus, provides bold flavor both as a marinade and as a topping. It’s a simple yet impressive dish perfect for summer grilling, weeknight dinners, or entertaining guests.

Ingredients

Units Scale

For the Chimichurri Sauce:

1/2 cup packed flat-leaf parsley
1/2 cup packed cilantro*
2 tablespoons fresh oregano leaves (or 1 teaspoon dried oregano)
3 small garlic cloves, roughly chopped
1 shallot, finely chopped
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice (or lemon juice)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch crushed red pepper flakes, optional

For the Chicken:

2 lbs boneless chicken thighs
1/2 teaspoon kosher salt

*Cilantro can be omitted if preferred.

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Instructions

Prepare the Chimichurri Sauce: Add parsley, cilantro, oregano, garlic, and shallot to a food processor. Pulse until the mixture is finely chopped but still slightly chunky for texture. Alternatively, use a sharp knife to chop the herbs and aromatics finely if you don’t have a food processor.
Mix and Adjust the Sauce: Transfer chopped herbs and aromatics to a small bowl. Add olive oil, red wine vinegar, lime juice, salt, black pepper, and crushed red pepper flakes. Stir thoroughly to combine. Taste and adjust seasoning as needed for your preference.
Marinate the Chicken: Place chicken thighs in a large mixing bowl and season with salt. Add 1/4 cup of the prepared chimichurri sauce and toss until all pieces are coated. Cover and refrigerate for at least 30 minutes or up to overnight. If marinating overnight, store the remaining chimichurri sauce in the fridge as well.
Preheat the Grill: When ready to cook, preheat the grill to medium-high heat and oil the grates to prevent sticking.
Grill the Chicken: Lay the marinated chicken directly on the hot grill grates. Cook for 5 to 7 minutes on each side, until the internal temperature reaches 165 °F and the outside is slightly charred. Remove chicken from the grill and transfer to a plate. Let the meat rest for 5 minutes before serving.
Serve: Spoon the remaining chimichurri sauce generously over the chicken, and enjoy immediately.

Notes

Chicken breasts may be substituted for thighs but may require a shorter grilling time.
Cilantro can be omitted if desired for a more traditional flavor.
Chimichurri can be made in advance and stored in the refrigerator for up to 3 days.
For extra spice, add more crushed red pepper flakes to the sauce.

Nutrition

Serving Size: 1/6 of recipe (about 1/3 lb chicken with sauce)
Calories: 330
Sugar: 0.6g
Sodium: 470mg
Fat: 18g
Saturated Fat: 3.6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.7g
Protein: 37g
Cholesterol: 170mg