Description
This flavorful chimichurri chicken recipe features juicy, marinated chicken thighs grilled or sautéed to perfection and topped with a zesty homemade chimichurri sauce. It’s quick, easy, and full of bold flavor—perfect for weeknight dinners or weekend grilling.
Ingredients
For the Chicken:
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2 lbs boneless, skinless chicken thighs
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½ tsp fine sea salt
For the Chimichurri Sauce:
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1 cup flat-leaf parsley, finely chopped
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4 cloves garlic, finely minced
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⅓ cup extra virgin olive oil
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2½ Tbsp red wine vinegar
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½ tsp dried oregano (or 1 Tbsp fresh)
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½ tsp fine sea salt
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¼ tsp black pepper
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¼ tsp crushed red pepper flakes (optional)
Instructions
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Make the Chimichurri Sauce: Combine parsley, garlic, olive oil, vinegar, oregano, salt, pepper, and red pepper flakes in a bowl. Mix well, cover, and refrigerate for 2+ hours.
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Marinate the Chicken: Season chicken with salt and half the chimichurri. Cover and marinate for 15 minutes (or overnight).
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Cook the Chicken:
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Grill: Preheat to 425°F. Grill 5–7 minutes per side until internal temp reaches 165°F.
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Sauté: Heat 1 Tbsp olive oil in a skillet. Cook chicken 5–7 minutes per side until fully cooked.
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Serve: Top with remaining chimichurri and serve immediately.
Notes
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Marinate overnight for deeper flavor.
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Use fresh oregano if available.
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Chimichurri can be stored in the fridge for 1 week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling or Sautéing
- Cuisine: Argentine-inspired