This Chimichurri Chicken recipe brings the vibrant, herby flavors of Argentina to your table with minimal effort. The chicken is marinated in a zesty green sauce, then grilled and served with extra chimichurri for a fresh, punchy finish. It’s a versatile, crowd-pleasing meal perfect for any night of the week.
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Why You’ll Love This Chimichurri Chicken
- Bold, fresh flavor: Layers of garlicky, herby sauce in every bite.
- Simple to make: No fancy techniques or hard-to-find ingredients.
- Incredibly versatile: Great with rice, salads, tacos, or roasted veggies.
- Intoxicating aroma: Your kitchen will smell like an Argentine grill.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or 6 thighs)
- 1 large bunch fresh flat-leaf parsley (about 2 cups, packed)
- 1/2 cup fresh oregano leaves
- 6 cloves garlic, peeled
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil, plus more for cooking
- 1 tsp crushed red pepper flakes (adjust to taste)
- 1 tsp fine sea salt, plus more for the chicken
- 1/2 tsp freshly ground black pepper
- 1 small shallot (optional, for a subtle sharpness)
Tools: A food processor or blender (you can chop by hand, but a processor makes it easier), a mixing bowl, a grill pan or outdoor grill, and a sharp knife.
Notes: Using fresh, high-quality herbs is key here—they provide the backbone of flavor. And don’t skip the red wine vinegar; its acidity balances the richness of the oil and tenderizes the chicken beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the fresh herbs. Dried parsley and oregano just won’t give you the same vibrant, grassy flavor. You really need the fresh stuff to make the chimichurri sing.
- Marinating time matters. Even 30 minutes makes a difference, but if you can let the chicken hang out in the sauce for a couple of hours, the flavor penetration is so much deeper. Overnight is fantastic, too.
- Adjust the heat to your liking. The red pepper flakes add a gentle warmth. If you love spice, feel free to add more. If you’re sensitive to heat, you can reduce it or leave it out entirely—the sauce will still be delicious.
- Use a good quality olive oil. Since it’s a raw sauce, the flavor of the oil comes through. A fruity, extra-virgin olive oil will elevate the entire dish compared to a bland or overly sharp one.
How to Make Chimichurri Chicken
Step 1: Make the Chimichurri Sauce. In your food processor or blender, combine the parsley, oregano, garlic, shallot (if using), red wine vinegar, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs and garlic are finely chopped—you’re not aiming for a smooth puree, but a rustic, textured sauce. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until everything is just combined. You’ll notice the sauce will emulsify slightly and turn a gorgeous, vibrant green. Taste it and adjust the seasoning, maybe a pinch more salt or a splash more vinegar if you like it extra tangy.
Step 2: Marinate the Chicken. Place your chicken pieces in a shallow dish or a large resealable bag. Take about 1/3 of the chimichurri sauce and pour it over the chicken, making sure every piece is well-coated. Massage the sauce into the chicken—this isn’t just for flavor, the acid in the vinegar will start to tenderize the meat. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 30 minutes. If you have more time, an hour or two is even better. Reserve the remaining 2/3 of the sauce for serving later.
Step 3: Cook the Chicken. Heat your grill or a grill pan over medium-high heat. Brush the grates lightly with oil to prevent sticking. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade. Season the chicken lightly with a little more salt and pepper. Place the chicken on the hot grill. You should hear a satisfying sizzle. Cook for about 6-7 minutes on the first side, until you have nice grill marks and the chicken releases easily.
Step 4: Flip and Finish Cooking. Flip the chicken and cook for another 6-7 minutes on the second side, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The chicken should feel firm to the touch and the juices should run clear. If you’re using thighs, they might take a minute or two longer. Avoid pressing down on the chicken with your spatula—that just squeezes out all the precious juices!
Step 5: Rest and Serve. Transfer the cooked chicken to a clean cutting board and let it rest for about 5 minutes. This is a crucial step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. While it rests, give your reserved chimichurri sauce a good stir. Slice the chicken against the grain, arrange it on a platter, and generously drizzle or spoon the fresh chimichurri sauce over the top. Serve immediately while it’s still warm.
Storage & Freshness Guide
- Fridge: Store leftover chicken and sauce separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken (without fresh sauce) for up to 3 months. Sauce is best fresh.
- Reviving: Reheat chicken gently in a skillet or oven to retain moisture. Stir room-temp sauce before serving.
Serving Suggestions
Complementary Dishes
- Grilled Asparagus or Zucchini — The smoky char from the grill on the veggies pairs wonderfully with the bright, herbal notes of the chicken.
- Crispy Roasted Potatoes — Their starchy, savory goodness is the perfect vehicle for sopping up any extra chimichurri sauce left on your plate.
- A Simple Quinoa or Couscous Salad — Something light and grain-based helps balance the meal and adds a different texture.
Drinks
- A Crisp, Dry White Wine like Sauvignon Blanc — Its citrusy acidity cuts through the richness of the oil and complements the herbal flavors beautifully.
- A Classic Argentine Malbec — If you’re leaning red, this is the traditional pairing for a reason—its bold fruitiness stands up to the garlic and herbs.
- Sparkling Water with Lime — A non-alcoholic option that refreshes the palate between each flavorful bite.
Something Sweet
- Dulce de Leche Alfajores — These delicate, shortbread-like cookies sandwiching creamy caramel are a classic South American treat that ends the meal on a perfect note.
- Grilled Pineapple with a Hint of Chili — A little sweet, a little spicy, and so easy to throw on the grill after the chicken comes off.
- Vanilla Bean Ice Cream — Sometimes, the simple, creamy contrast is all you need after a savory, herb-forward main course.
Top Mistakes to Avoid
- Over-processing the chimichurri. If you blend it into a smooth paste, you’ll lose the lovely rustic texture. Pulse just until chopped for the best mouthfeel.
- Not letting the chicken rest. I know it’s tempting to dig right in, but slicing immediately will cause all those wonderful juices to pool on the cutting board, leaving you with drier chicken.
- Using the same sauce for marinating and serving. Always set aside a portion of fresh, untouched sauce for serving. The marinade has been in contact with raw chicken, so it’s not safe to use as a finishing sauce.
- Cooking on a cold grill. Make sure your grill is properly preheated. A hot surface is essential for getting those picture-perfect sear marks and preventing the chicken from sticking.
Expert Tips
- Tip: Chop your herbs by hand for ultimate texture. While a food processor is convenient, using a sharp knife to finely chop the parsley and oregano gives you more control and prevents the herbs from bruising and turning bitter.
- Tip: Let the sauce sit for a bit. If you have time, make the chimichurri sauce 30 minutes to an hour before you need it. Letting it sit at room temperature allows the flavors to meld and deepen beautifully.
- Tip: Pound your chicken breasts to an even thickness. This is a game-changer for even cooking. Place them between two pieces of plastic wrap and gently pound the thicker ends until the whole breast is uniformly about 3/4-inch thick.
- Tip: Use the sauce on everything. Don’t let any extra chimichurri go to waste! It’s incredible on steak, fish, roasted vegetables, or even stirred into cooked grains for an instant flavor boost.
FAQs
Can I make chimichurri sauce ahead of time?
Absolutely! In fact, it often tastes even better the next day. You can store it in an airtight container in the refrigerator for up to 3 days. The oil might solidify a bit when cold, so just let it come to room temperature and give it a good stir before using. The flavors will have had more time to get to know each other, resulting in a more harmonious sauce.
What can I use if I don’t have a grill?
No problem at all. A grill pan on the stovetop will give you those lovely marks, or you can simply pan-sear the chicken in a regular skillet with a little oil over medium-high heat. You can also bake it at 400°F (200°C) for 20-25 minutes, though you’ll miss out on the smoky char. The flavor from the marinade will still be fantastic.
Is chimichurri sauce spicy?
It has a gentle warmth from the red pepper flakes, but it’s not traditionally a “spicy” sauce. The heat is very adjustable. You can completely omit the flakes for a mild version, or add a fresh, finely chopped red chili if you want to turn up the heat. It’s really all about your personal preference.
Can I use dried herbs instead of fresh?
I really don’t recommend it for this recipe. The magic of chimichurri is in the bright, fresh flavor of the herbs. Dried herbs are much more potent and earthy, and they won’t provide the same vibrant color or lively taste. If you’re in a pinch, you could use a tablespoon of dried oregano, but still try to find fresh parsley—it makes all the difference.
How do I know when the chicken is done without a thermometer?
The most reliable way is with a meat thermometer (165°F / 74°C). Without one, you can make a small cut into the thickest part of the chicken. The juices should run completely clear, with no trace of pink. The meat should also feel firm to the touch, not soft or squishy. With practice, you’ll get a feel for it, but a thermometer is your best friend for perfectly cooked chicken every time.
Chimichurri Chicken
Make this easy Chimichurri Chicken recipe with a zesty green sauce. Perfectly grilled and full of fresh flavor. Get the simple recipe and cook it tonight!
Ingredients
For the Chimichurri Chicken
-
4 boneless, skinless chicken breasts (or 6 thighs)
-
1 large bunch fresh flat-leaf parsley (about 2 cups, packed)
-
1/2 cup fresh oregano leaves
-
6 cloves garlic (peeled)
-
1/3 cup red wine vinegar
-
1/2 cup extra-virgin olive oil (plus more for cooking)
-
1 tsp crushed red pepper flakes (adjust to taste)
-
1 tsp fine sea salt (plus more for the chicken)
-
1/2 tsp freshly ground black pepper
-
1 small shallot (optional, for a subtle sharpness)
Instructions
-
Make the Chimichurri Sauce. In your food processor or blender, combine the parsley, oregano, garlic, shallot (if using), red wine vinegar, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs and garlic are finely chopped—you’re not aiming for a smooth puree, but a rustic, textured sauce. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until everything is just combined. You’ll notice the sauce will emulsify slightly and turn a gorgeous, vibrant green. Taste it and adjust the seasoning, maybe a pinch more salt or a splash more vinegar if you like it extra tangy.01
-
Marinate the Chicken. Place your chicken pieces in a shallow dish or a large resealable bag. Take about 1/3 of the chimichurri sauce and pour it over the chicken, making sure every piece is well-coated. Massage the sauce into the chicken—this isn’t just for flavor, the acid in the vinegar will start to tenderize the meat. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 30 minutes. If you have more time, an hour or two is even better. Reserve the remaining 2/3 of the sauce for serving later.02
-
Cook the Chicken. Heat your grill or a grill pan over medium-high heat. Brush the grates lightly with oil to prevent sticking. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade. Season the chicken lightly with a little more salt and pepper. Place the chicken on the hot grill. You should hear a satisfying sizzle. Cook for about 6-7 minutes on the first side, until you have nice grill marks and the chicken releases easily.03
-
Flip and Finish Cooking. Flip the chicken and cook for another 6-7 minutes on the second side, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The chicken should feel firm to the touch and the juices should run clear. If you’re using thighs, they might take a minute or two longer. Avoid pressing down on the chicken with your spatula—that just squeezes out all the precious juices!04
-
Rest and Serve. Transfer the cooked chicken to a clean cutting board and let it rest for about 5 minutes. This is a crucial step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. While it rests, give your reserved chimichurri sauce a good stir. Slice the chicken against the grain, arrange it on a platter, and generously drizzle or spoon the fresh chimichurri sauce over the top. Serve immediately while it’s still warm.05
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