Chimichurri chicken is a family favorite for good reason: bright, herb-forward chimichurri turns ordinary chicken into a vibrant, memorable meal. This recipe features juicy chicken thighs topped with a fresh chimichurri sauce that’s anything but bland—full of herbs, garlic, and tangy vinegar. Make the sauce ahead to let flavors meld, then finish the chicken in under 30 minutes for an easy weeknight dinner.
If you enjoy chicken thigh recipes, try the baked chicken thighs, air fryer chicken thighs, baked Caprese chicken, or chicken with cauliflower rice for more easy options.
For best results, prepare the chimichurri sauce a couple of hours ahead—or even a day or two in advance—so it can rest and develop deeper flavor. When you’re ready to cook, the marinated chicken sautés quickly, making this recipe ideal for busy evenings.
I like serving this chimichurri chicken with garlic bread, crispy roasted cauliflower, and a simple arugula salad with Parmesan and pistachios, but it pairs well with rice, potatoes, grilled vegetables, or a green salad. The sauce is versatile, so feel free to spoon extra over roasted vegetables, steak, fish, or grain bowls.
If you’re new to chimichurri, be warned: you may want extra. It keeps well in the refrigerator for up to one to two weeks and adds a bright, herby kick to many dishes.
How To Make Chimichurri Chicken
Ingredients
- Oil — extra virgin olive oil works best for flavor.
- Chicken thighs — boneless, skinless thighs are juicy and flavorful; chicken breasts can be used if preferred.
- Seasonings and herbs — kosher salt, ground black pepper, fresh oregano (or dried), and crushed red pepper flakes for heat.
- Cilantro — fresh cilantro is traditional; parsley is a fine substitute.
- Red onion — or shallot, finely chopped.
- Garlic — two fresh cloves for the best flavor.
- Red wine vinegar — provides acidity and brightness; lemon juice can be used instead.
Instructions
Make the chimichurri sauce:
- Rinse cilantro and oregano, then pat dry. Peel the red onion and garlic.
- Finely chop the cilantro, oregano, onion, and garlic by hand or pulse briefly in a food processor—avoid over-blending; the sauce should remain somewhat textured.
- Combine the chopped ingredients in a bowl with salt, black pepper, crushed red pepper, olive oil, and red wine vinegar. Stir to combine.
- Cover and refrigerate for at least 2 hours or overnight. The sauce can be made up to 1–2 weeks ahead and works as a marinade or finishing sauce for chicken, fish, or steak.
Marinate the chicken:
- Place chicken thighs in a large bowl and season with salt and pepper. Pour half of the chimichurri over the chicken, reserving the rest for serving.
- Toss so each piece is coated, then cover and marinate 15 minutes at room temperature or refrigerate overnight for more flavor.
Cook the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken and cook 3–4 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C).
Serve:
- Arrange the chicken on a platter, spoon the remaining chimichurri over the top, and serve immediately with your favorite sides.
Recipe Tips
- Fresh garlic gives the best flavor; jarred minced garlic can be used if needed.
- Use chicken thighs for richer flavor, or substitute breasts if you prefer leaner meat.
- This recipe works equally well on a medium-high grill for a smoky finish.
- Bone-in thighs can be used—adjust cooking time until the internal temperature reaches 165°F (74°C).
- If using a food processor, pulse just enough to chop; avoid pureeing into a smooth paste.
- Make extra chimichurri for other dishes; it stores in the fridge for 1–2 weeks.
- To prepare ahead: marinate the chicken overnight and cook when ready.
- Optional seasonings: a pinch of paprika or garlic powder can be added to the sauce if you like.
Want More Flavorful Chicken Recipes?
If you have extra chicken or want more inspiration, try grilled chicken avocado salad, roasted lemon chicken legs, creamy Parmesan chicken skillet, Mediterranean chicken skillet, or spicy chicken meal-prep bowls for variety.
Chimichurri Chicken
Video
Ingredients
For the Chimichurri Sauce
- 1 cup chopped cilantro you can also use parsley instead
- ¼ cup red onion or shallot chopped
- salt and black pepper to taste
- 2 garlic cloves chopped
- 1 teaspoon fresh oregano chopped
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 tsp crushed red pepper
For the Chicken
- 1 tbsp olive oil
- 8 free range organic chicken thigh skinless and boneless
- Salt and ground black pepper to taste
Instructions
For the Chimichurri
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To prepare the Chimichurri sauce, combine all the listed ingredients in a bowl in the given order, stir well, cover the bowl, and refrigerate for 2 hours or overnight.
For the Chicken
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Place chicken into a mixing bowl. Season chicken with salt and pepper. Then, add half of the prepared chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.
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Add olive oil to a skillet and place the chicken thighs in it. Cook over medium heat for 3-4 minutes on each side, or until the chicken is cooked through. The chicken should reach an internal temperature of 165F.
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To serve it, arrange the chicken on a platter, spoon the remaining chimichurri sauce over it, and serve immediately. Enjoy!
Notes
- Fresh garlic cloves offer the best flavor, though jarred minced garlic works in a pinch.
- Chicken thighs are recommended, but breasts work well too.
- A food processor can speed chopping—pulse briefly to avoid creating a paste.
- Make extra chimichurri; it pairs well with many proteins and vegetables.
- To make ahead: marinate the chicken overnight and cook when ready.
- To store: Keep leftover chimichurri chicken in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat gently in the microwave or on the stovetop until warmed through.
- To freeze: Freeze cooked chicken in a freezer-safe container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.