Chimichurri Chicken

Chimichurri Chicken with bright, herb-packed Argentine-style chimichurri—char-grilled and finished with a generous pour of vivid green sauce. Juicy chicken marinated with a portion of chimichurri, then topped fresh at the end for maximum flavor and color.

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Prep Time 20

Cook Time 18

marinating 30

Total Time 1 8

Servings: 4 servings

Course: Main Dish

Cuisine: Argentinian-American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Chicken

4 boneless skinless chicken breasts or thighs Use breasts for quicker slicing cook, or thighs for extra juiciness.
2 tbsp olive oil For rubbing the chicken and helping salt/pepper cling.
0.25 salt and pepper to taste Season both the chimichurri (salt/pepper) and the chicken rub.

Chimichurri

1 cup fresh flat-leaf parsley, packed Pack firmly for a thick, vivid green sauce.
4 garlic Use fresh cloves for sharp flavor.
0.5 cup olive oil For a smooth, pourable chimichurri texture.
3 tbsp red wine vinegar Adds brightness and tang to cut the richness.
1 tbsp fresh oregano (or dried oregano) Fresh is best; dried works well at 1 tsp.
0.5 tsp red pepper flakes Adjust for heat level.
0.5 tsp salt Season to taste after blending.
0.25 tsp black pepper Use freshly ground if possible.

Equipment

1 grill pan

Method

Make the chimichurri

Blend or finely chop all chimichurri ingredients until uniformly chopped and fairly smooth. Taste and adjust seasoning, then set aside.

Marinate the chicken

Rub chicken with 2 tablespoons olive oil, then season with salt and pepper until evenly coated. Spread 2 tablespoons of chimichurri over the chicken and let it marinate for 30 minutes.

Grill

Preheat a grill pan to medium-high heat until hot. Grill the chicken for 6-7 minutes per side until cooked through to 165°F, with prominent grill marks.

Finish and serve

Rest the chicken for 5 minutes off the heat. Top generously with the remaining chimichurri and serve immediately.

Notes

Pro tip: keep some chimichurri aside before marinating so you can finish with a fresh, greener-looking sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze grilled chicken for up to 2 months (chimichurri is best kept refrigerated rather than frozen). For a lighter option, use 1 tablespoon olive oil in place of the full amount in the chimichurri while keeping the vinegar and herbs the same for strong flavor.