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Chimichurri Chicken

Chimichurri Chicken
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Chimichurri Chicken is a vibrant and flavorful dish featuring juicy chicken breasts or thighs marinated in a zesty sauce made from fresh parsley, garlic, red wine vinegar, olive oil, and herbs. This quick and easy recipe delivers bold freshness and a perfect balance of acidity and richness, making it ideal for weeknight dinners or sharing with friends. Customize it with your preferred herbs, spices, or heat levels for a personalized twist.

Ingredients

Scale

Chimichurri Sauce

  • 1 generous handful of fresh parsley, finely chopped
  • Fresh oregano (about 1 tablespoon fresh or 1 teaspoon dried), finely chopped
  • 3–4 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes (optional), to taste

Chicken

  • 4 chicken breasts or thighs (about 1.5 to 2 pounds)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop fresh parsley and oregano. Mince 3-4 garlic cloves and combine with the herbs in a bowl. Add 1/4 cup red wine vinegar, 1/2 cup olive oil, salt, pepper, and optional red pepper flakes. Whisk or pulse in a food processor until well blended but still slightly chunky for texture.
  2. Marinate the Chicken: Place chicken breasts or thighs in a shallow dish. Pour half of the chimichurri sauce over the chicken, coating evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours or overnight for deeper flavor.
  3. Cook the Chicken: Heat a skillet or grill over medium-high heat. Remove chicken from marinade, season with additional salt and pepper if desired, and cook for 5 to 7 minutes per side, until internal temperature reaches 165°F (75°C) and chicken has a golden crust. Avoid overcooking to keep the chicken juicy.
  4. Serve and Drizzle: Let the chicken rest for a few minutes after cooking. Slice if desired and spoon the remaining chimichurri sauce generously over the chicken. Garnish with extra fresh herbs, red onions, or crumbled feta if desired.

Notes

  • Use fresh parsley and oregano for the best flavor compared to dried.
  • Marinate chicken longer (up to overnight) for more intense flavor.
  • Don’t overcook chicken to maintain tenderness and juiciness.
  • Balance acidity by adding a pinch of sugar if the sauce is too sharp.
  • Keep some texture in chimichurri sauce by blending lightly rather than pureeing.

Nutrition

Keywords: chimichurri, chicken, grilled chicken, argentinian sauce, quick dinner, herb sauce, marinade, easy chicken recipe

Find it online: https://marygourmet.com/chimichurri-chicken/