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Chimichurri Chicken Recipe

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3.9 from 277 reviews

  • Author: Emma
  • Total Time: 4 hours 22 minutes
  • Yield: 3-4 servings

Description

Chimichurri Chicken is a vibrant and flavorful dish featuring tender chicken breasts marinated in a zesty, herb-infused chimichurri sauce from Uruguay and Argentina. The sauce combines fresh herbs, garlic, shallots, vinegar, lemon juice, and chili to create a tangy, spicy marinade that only takes 5 minutes to prepare. After marinating, the chicken can be grilled, cooked on the stove, or baked to juicy perfection. This versatile recipe pairs beautifully with roasted vegetables, grilled zucchini, salads, sandwiches, or wraps, making it a go-to meal for those who love bold, fresh flavors.

Ingredients

CHICKEN

  • 1 1/4 – 1 1/2 pounds chicken breasts, pounded to an even thickness

CHIMICHURRI SAUCE/MARINADE

  • 1 shallot, peeled
  • 3-4 garlic cloves, peeled
  • 1-2 small red chilies, seeded (or substitute 1/2 – 1 teaspoon red pepper flakes)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup packed flat-leaf parsley
  • 1/2 cup packed cilantro (may substitute flat-leaf parsley)
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • 1/2 cup olive oil

Instructions

  1. Make Chimichurri: Add the shallot, garlic, chili peppers or red pepper flakes, red wine vinegar, lemon juice, salt, and pepper to a food processor. Pulse intermittently, scraping down the sides until finely minced. Then add the parsley, cilantro, and oregano and pulse until the herbs are chopped to your desired consistency. While pulsing, slowly pour in olive oil just until the chimichurri is combined and herb leaves remain slightly textured to avoid bitterness. Adjust seasoning with extra vinegar, red pepper flakes, or salt and pepper if desired.
  2. Marinate Chicken: Remove one-third cup of chimichurri sauce for serving later. Place the remaining chimichurri in a freezer bag or bowl, add the chicken breasts, and toss to coat evenly. Marinate for at least 30 minutes at room temperature or refrigerate up to 12 hours for deeper flavor. Keep the reserved chimichurri sauce separate and refrigerated.
  3. Prepare to Cook: When ready to cook, take the chicken and chimichurri out of the refrigerator and let the chicken rest for 15 to 30 minutes to reach near room temperature for even cooking.
  4. Grill Chicken: Preheat a grill to 400°F with the lid closed, ensuring grates are clean and greased. Place chicken on grill and cook undisturbed with the lid closed for 5-7 minutes per side until cooked through to 160°F internal temperature. Remove and let rest for 5 minutes to allow carryover cooking to 165°F. Serve topped with reserved chimichurri and finish with freshly cracked salt.
  5. Cook Chicken on Stove: Heat 1 tablespoon olive oil in a large non-stick skillet or indoor grill pan over medium-high heat until very hot. Add chicken breasts and cook undisturbed until deeply golden on one side, about 3-4 minutes. Flip chicken, cover the pan, reduce heat to medium, and cook an additional 5-7 minutes or until internal temperature reaches 160°F. Rest for 5 minutes. Serve with reserved chimichurri and season with cracked salt.
  6. Bake Chicken in Oven: Preheat oven to 425°F and lightly grease a 9×13 baking dish. Bake chicken breasts for 14-16 minutes for smaller pieces (5-6 oz), 16-20 minutes for medium (7-9 oz), or 20-25 minutes for larger breasts, until internal temperature is 160°F. Remove and rest 5 minutes. Top with reserved chimichurri and season with salt before serving.

Notes

  • Marinate chicken as long as possible (up to 12 hours) for the best flavor and tenderness.
  • Use an instant-read thermometer for best results to avoid overcooking chicken.
  • Reserved chimichurri for topping must never touch raw chicken to avoid contamination.
  • Adjust chili amount or red pepper flakes based on your desired spice level.
  • Leftover chimichurri keeps well refrigerated for several days and can be used as a sauce for other grilled or roasted meats.
  • Chicken can be substituted with other proteins such as steak or pork chops using the same marinade and cooking methods.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian

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