Chimichurri Chicken Recipe
Total Time
45 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(84)
Ingredients
6 servings
- 2 lbs chicken thighs, about 8 pieces, boneless and skinless
- 1/2 tsp fine sea salt
- 1 cup flat-leaf parsley, finely chopped from 1 bunch
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp dried oregano, or 1 Tbsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
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Preparation
Chef’s notes
You can substitute chicken thighs with chicken breast, but cut larger chicken breasts in half lengthwise to make thinner cutlets. Light meat chicken will cook faster than dark meat chicken.
If marinating the chicken in the refrigerator overnight, take it out of the refrigerator 15 minutes before grilling to bring it to room temperature for even cooking.
Our best tip for the juiciest chicken is not to overcook it. Chicken thighs should be 165˚F at the thickest point.