Chimichurri Chicken

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Chimichurri Chicken has become one of my absolute go-to recipes when I need something quick, flavorful, and undeniably satisfying. The bold and zesty chimichurri sauce — packed with fresh herbs, garlic, and a kick of red chili — transforms juicy grilled chicken into something unforgettable. Whether I’m cooking for a laid-back weeknight dinner or hosting friends for a summer cookout, this dish always impresses with minimal effort.

What I love most about this recipe is how easily it comes together. The marinade doubles as the sauce, which means fewer dishes and more flavor packed into every bite. Plus, the vibrant green sauce against those golden grill marks? It’s a visual treat as much as a culinary one. If you’re craving something fresh, herby, and a little fiery — this is the chicken recipe to beat.

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Why You’ll Love This Chimichurri Chicken

This recipe checks all the boxes: quick, healthy, and full of flavor. The fresh chimichurri does all the heavy lifting, infusing the chicken with a vibrant, tangy bite. It’s ideal for grilling season but just as good on a stovetop grill pan year-round. The ingredients are easy to find, and the technique is simple enough for beginners.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are my favorite for this dish. They stay juicy, cook quickly, and absorb the marinade beautifully. That said, boneless chicken breasts work too, especially if pounded to even thickness. Prefer drumsticks or bone-in cuts? Go for it—just adjust the cooking time.

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Options for Substitutions

• No red chili? Swap in crushed red pepper flakes or even a dash of cayenne.
• No parsley? Try cilantro for a twist, or use a mix of both.
• Don’t have a grill? A cast-iron skillet or oven broiler works just fine.
• Low on vinegar? Lemon juice adds brightness in a pinch.
• Want it dairy-free? No worries—this recipe is naturally dairy-free and gluten-free.

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Ingredients for this Chimichurri Chicken

• Boneless, skinless chicken thighs – These are the perfect cut for this recipe because they stay tender and juicy, and soak up the marinade well.
• Fresh parsley – The base of the chimichurri, giving it that iconic bright green color and herby freshness.
• Fresh garlic – A must for that punchy, aromatic depth in the sauce.
• Red chili or red pepper flakes – Adds a subtle heat that balances out the acidity and herbs.
• Red wine vinegar – Brings tang and balance to the fatty richness of the chicken.
• Olive oil – Carries the flavors of the herbs and garlic, and keeps the chicken moist while grilling.
• Dried oregano – Adds a subtle earthy note that pairs perfectly with the parsley and garlic.
• Salt and black pepper – Essential for seasoning both the chicken and the chimichurri.

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Step 1: Make the Chimichurri Sauce

Finely chop the parsley, garlic, and chili (if using fresh), then combine them in a bowl with oregano, vinegar, olive oil, salt, and pepper. Stir well until emulsified. Set aside half the sauce for serving, and use the other half for marinating the chicken.

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Step 2: Marinate the Chicken

Place the chicken thighs in a bowl or zip-top bag, and pour over half the chimichurri. Coat each piece thoroughly. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge for deeper flavor.

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Step 3: Preheat the Grill

Heat your grill or grill pan over medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. This ensures even char and beautiful grill marks.

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Step 4: Grill the Chicken

Grill the chicken thighs for about 5–6 minutes per side, depending on their thickness. You want a nice sear on the outside and fully cooked through to an internal temp of 165°F (74°C). Don’t flip them too often—let them sit undisturbed for great caramelization.

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Step 5: Rest and Serve

Transfer the grilled chicken to a platter and let it rest for 5 minutes. Spoon the reserved chimichurri sauce over the top just before serving to keep the flavors fresh and bright.

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How Long to Prepare the Chimichurri Chicken

Marinating Time: Ideally, marinate the chicken for at least 30 minutes. For deeper flavor, you can go up to 4 hours. This gives the herbs, vinegar, and garlic plenty of time to penetrate the meat.

Cooking Time: Grilling takes around 10–12 minutes total, depending on the thickness of your chicken thighs. Add an extra 5 minutes for resting after cooking to lock in the juices. Overall, from start to finish, you’re looking at about 45 minutes including prep and cook time (not counting extended marinating).

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Tips for Perfect Chimichurri Chicken

• Use fresh herbs for the chimichurri; dried parsley won’t deliver the same flavor.
• Don’t skip resting the chicken after grilling—this keeps it juicy.
• Marinate at room temperature if you’re short on time, but keep it under 1 hour.
• Make extra chimichurri—it’s excellent on veggies, steak, or roasted potatoes.
• Pat the chicken dry before grilling to get those crispy grill marks.

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Watch Out for These Mistakes While Cooking

• Over-marinating: Acidic marinades can start to break down the meat if left too long, making it mushy.
• Grilling cold chicken: Let the chicken sit out for 10–15 minutes before grilling for even cooking.
• Cross-contamination: Always separate marinade used on raw chicken from the sauce you serve.
• Using low heat: You want medium-high heat for that seared exterior and juicy center.
• Not tasting your chimichurri: Balance the salt and acidity to your preference before marinating.

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What to Serve With Chimichurri Chicken?

1. Garlic Roasted Potatoes

Crispy and golden, they soak up any extra chimichurri beautifully.

2. Grilled Corn on the Cob

Sweet corn balances the heat and acidity of the sauce.

3. Cucumber-Tomato Salad

A cool, crunchy contrast to the smoky grilled chicken.

4. Coconut Rice

Adds a subtle sweetness and creamy texture that pairs wonderfully.

5. Warm Pita or Flatbread

Perfect for mopping up that vibrant chimichurri.

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Storage Instructions

Refrigeration: Store leftover grilled chicken in an airtight container in the fridge for up to 4 days. Keep leftover chimichurri in a separate jar—it lasts about a week in the refrigerator.

Freezing: You can freeze cooked chicken for up to 2 months. For best results, freeze it without the sauce, then add fresh chimichurri after reheating.

Reheating: Warm the chicken gently in a skillet over medium-low heat or in the oven at 300°F (150°C) until heated through. Avoid microwaving as it can dry the meat.

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Estimated Nutrition (per serving)

• Calories: 310
• Protein: 26g
• Fat: 22g
• Saturated Fat: 4g
• Carbohydrates: 2g
• Fiber: 0.5g
• Sugar: 0g
• Sodium: 380mg

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Frequently Asked Questions

How spicy is chimichurri chicken?

It has a mild to moderate kick. You can adjust the heat by using more or less chili.

Can I use chicken breasts instead of thighs?

Yes, just pound them to an even thickness and reduce cooking time slightly.

Can I bake instead of grill?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes or until internal temp hits 165°F.

Is chimichurri served hot or cold?

It’s traditionally served at room temperature or slightly chilled. Avoid heating it up.

Can I make the chimichurri in advance?

Yes, it actually gets better with time. Make it a day ahead and store it in the fridge.

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Conclusion

Chimichurri Chicken is a vibrant, flavor-packed recipe that delivers on every level: quick prep, bold taste, and versatile serving options. Whether you grill it on a sunny weekend or whip it up on a weeknight, this dish brings something exciting to the table. Make a little extra sauce and you’ve got a whole new meal idea ready to go. It’s simple cooking with maximum impact—just how I like it.

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