Chimichurri Chicken Recipe delivers bright parsley and cilantro flavor with garlicky heat, citrus zip, and juicy chicken that tastes like summer any month of the year. It suits busy cooks who want big flavor with minimal prep, and it takes about 35 minutes start to finish. I first grilled a batch on a tiny apartment balcony and the smoke alarm cheered me on.
Why You Should Try This Chimichurri Chicken Recipe
Chimichurri Chicken Recipe packs bold flavor, quick cook times, and weeknight reliability. You mix one sauce, marinate the chicken, then save a little extra chimichurri for drizzling that makes the whole plate pop.
Bright, herb-packed chicken that cooks fast, tastes restaurant-level, and wins over picky eaters every time ★★★★★
Ingredients You’ll Need
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Chicken
- 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juiciest; cut large breasts in half lengthwise)
- 1 teaspoon kosher salt (I like Morton; use 3/4 teaspoon if you use Diamond Crystal)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika, optional, for extra color
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Chimichurri sauce
- 1 cup flat-leaf parsley, finely chopped
- 1/4 cup cilantro, finely chopped (optional; sub more parsley if you skip it)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 4 cloves garlic, minced (jarred garlic works in a pinch)
- 1 small red chili or 1/2 teaspoon red pepper flakes, to taste
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice (bottled works if it’s what you have)
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt, more to taste
- 1/2 teaspoon black pepper
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Pantry shortcuts and subs
- Store-bought chimichurri works on busy nights; Goya or Mina tastes solid. Thin it with a splash of olive oil if it looks thick.
- No red wine vinegar on hand? Use sherry vinegar or apple cider vinegar.
- Prefer mild heat? Swap red chili for sweet paprika.
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Equipment
- Grill or grill pan, or a large cast-iron skillet
- Instant-read thermometer
- Tongs, cutting board, sharp knife
- Small bowl and whisk or food processor for the sauce
How to Make Chimichurri Chicken Recipe
Mix the chimichurri
- Combine parsley, cilantro, oregano, garlic, chili, red wine vinegar, lemon juice, olive oil, salt, and pepper in a bowl. Whisk until the herbs shine and the oil looks glossy.
- Taste and adjust salt or acid. The sauce should taste punchy and bright.
- Scoop out 1/3 cup and set it aside for serving. You will use the rest for the marinade.
Marinate the chicken
- Pat the chicken dry with paper towels. Sprinkle salt, pepper, and smoked paprika over both sides.
- Add the chicken to a bowl or zip-top bag. Pour in the chimichurri marinade and toss to coat every piece.
- Marinate 20 to 30 minutes at room temp, or up to 4 hours in the fridge. Short time still gives great flavor.
Cook the chicken
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Grill method
- Heat the grill to medium-high. Oil the grates.
- Shake off excess marinade. Grill thighs 5 to 7 minutes per side, or grill cutlet-style breasts 4 to 6 minutes per side.
- Pull the chicken when it hits 165 degrees F in the thickest part.
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Skillet method
- Heat a cast-iron skillet over medium-high with a light slick of oil.
- Sear the chicken 5 to 7 minutes per side until it reaches 165 degrees F.
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Oven method
- Heat the oven to 425 degrees F. Line a sheet pan and add the chicken.
- Roast 18 to 22 minutes until it reaches 165 degrees F. Broil 1 minute for extra char if you like.
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Air fryer method
- Heat the air fryer to 380 degrees F. Arrange chicken in a single layer.
- Cook 12 to 15 minutes, flipping at the halfway mark, until it reaches 165 degrees F.
Rest, slice, and serve
- Let the chicken rest 5 minutes to keep juices in the meat.
- Slice or serve whole. Spoon the reserved chimichurri over the top and add a squeeze of lemon.
Tips & Tricks
- Chop herbs by hand for a rustic texture; pulse a few times in a processor if you want a finer sauce.
- Keep 1/3 cup chimichurri separate for drizzling so raw chicken never touches it.
- Aim for high heat to nail char without drying the meat.
- Hit 160 degrees F, then carryover heat finishes the last few degrees as it rests.
- Stretch leftovers by tossing them with warm rice, quinoa, or roasted potatoes.
- Use skin-on bone-in pieces if you prefer; increase cook time and keep the thermometer handy.
- Double the sauce and use extra on grilled veggies, shrimp, or steak later in the week.
What to Serve with Chimichurri Chicken Recipe
Pile the chicken over garlic rice or buttered orzo and let the juices mix with the grains. Add a crisp side like cucumber tomato salad or grilled zucchini, and finish with a wedge of lemon. Warm naan or crusty bread turns extra chimichurri into a dunking situation that no one skips. Pour a bright Sauvignon Blanc or a light lager and call it dinner.
Make-Ahead and Storage
Marinate the chicken up to 24 hours in the fridge, and hold the reserved chimichurri in a sealed jar for 4 to 5 days. Store cooked chicken in an airtight container up to 4 days, or freeze it for 2 months. Reheat gently in a skillet over medium with a splash of water or chicken stock until warm, or air fry at 350 degrees F for 3 to 4 minutes to crisp the edges. Stir in a spoon of fresh chimichurri after reheating to refresh the flavor.
Chimichurri Chicken Recipe
Ingredients
Instructions
- In a small bowl, combine the parsley, cilantro, oregano, garlic, red chili or red pepper flakes, red wine vinegar, lemon juice, olive oil, salt, and pepper.
- Whisk until the herbs are well coated and the oil looks glossy, then taste and adjust salt or acid so the sauce tastes punchy and bright.
- Scoop out 1/3 cup of chimichurri and set it aside for serving, keeping it separate from the marinade.
- Pat the chicken dry with paper towels. Sprinkle both sides with salt, black pepper, and smoked paprika if using.
- Place the chicken in a bowl or zip-top bag, pour the remaining chimichurri over it, and toss to coat every piece evenly.
- Marinate for 20 to 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Grill method: Heat a grill to medium-high and oil the grates. Shake excess marinade from the chicken, then grill thighs 5 to 7 minutes per side or cutlet-style breasts 4 to 6 minutes per side, until the thickest part reaches 165°F (74°C).
- Skillet method: Heat a cast-iron skillet over medium-high heat with a light coating of oil. Sear the chicken 5 to 7 minutes per side, until it reaches 165°F (74°C).
- Oven method: Heat the oven to 425°F (220°C). Line a sheet pan and arrange the chicken in a single layer. Roast 18 to 22 minutes, until the chicken reaches 165°F (74°C). Broil for 1 minute at the end for extra char if desired.
- Air fryer method: Heat the air fryer to 380°F (193°C). Arrange the chicken in a single layer and cook 12 to 15 minutes, flipping halfway through, until it reaches 165°F (74°C).
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices redistribute.
- Slice or serve the chicken whole, then spoon the reserved chimichurri over the top and finish with an extra squeeze of lemon if you like.
Notes
Approximate per serving (6 servings): 330 calories; fat 22 g; saturated fat 4 g; carbohydrates 4 g; fiber 1 g; sugars 1 g; protein 30 g; sodium 520 mg. Values will vary based on exact ingredients, oil amount left in the pan, and portion size.