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
Step 1
Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
Step 2
Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.
Step 3
To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
Step 4
To Sauté the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sauté 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
Step 5
To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.
Step 6
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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.
