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The best Chimichurri Chicken is here, whether you grill it or pan fry it to perfection with authentic Argentine chimichurri. This vibrant sauce has been winning hearts everywhere, and it’s easy to see why—it’s the perfect match for chicken or steak, adding fresh, herby flavor in every bite. With just a handful of simple ingredients, no food processors or blenders required, this chimichurri chicken recipe comes together in minutes and guarantees a dinner that tastes as incredible as it looks.
What Makes This Recipe So Good
There’s something irresistible about the way chimichurri and chicken come together. The fresh herbs, garlic, and tangy vinegar in the sauce infuse every bite of juicy chicken with bold flavor, making it a dish that feels both vibrant and comforting. It’s the kind of meal that looks like it took hours to prepare, but really only takes a few minutes.
Another reason people love this chimichurri chicken recipe is its versatility. You can grill it for smoky depth, pan fry it for crisp edges, or even bake it for a hands-off approach. However you cook it, chicken with chimichurri sauce never fails to impress at the dinner table—whether it’s a weeknight meal or a weekend cookout.
What Goes Into Chimichurri Chicken
This Chimichurri Chicken keeps things simple with a handful of fresh, bold ingredients that pack a punch of flavor. The sauce itself comes together quickly, and with tender chicken as the base, you get a dish that’s both easy and unforgettable.
- Olive Oil: The foundation of the chimichurri, it carries the herbs and garlic beautifully while keeping the chicken juicy.
- Fresh Parsley: Finely chopped parsley adds a burst of freshness and color that makes chimichurri so unique.
- Garlic: Four cloves give the sauce its signature bite and depth, ensuring every mouthful is full of flavor.
- Chicken Thighs or Breasts: Tender, versatile, and perfect for soaking up the chimichurri marinade, whether you grill or pan fry.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chimichurri Chicken
- Make the Chimichurri: In a medium bowl, combine olive oil, red wine vinegar, parsley, garlic, chili, oregano, salt, and pepper. Stir well until everything is evenly mixed.
- Let the Flavors Develop: Allow the mixture to sit for 5–10 minutes so the herbs and garlic infuse into the oil. For extra depth, you can prepare the sauce ahead and refrigerate it for up to 24 hours.
- Prepare the Chicken: Pat the chicken thighs or breasts dry and season lightly with a pinch of salt. This helps create a flavorful base before adding the marinade.
- Marinate the Chicken: Pour 4 tablespoons of the chimichurri into a shallow dish. Coat the chicken, then let it marinate for 20 minutes.
- Cook the Chicken: Heat a grill pan or skillet with a small amount of oil over medium-high heat. Cook the chicken for about 5–6 minutes per side, until golden, crisp on the outside, and fully cooked through.
- Serve with Chimichurri: Transfer the chicken to a plate and let it rest briefly. Spoon 2–3 tablespoons of the reserved chimichurri over each piece, or serve the sauce on the side for dipping.
To balance the bold and zesty flavors of Chimichurri Chicken, pair it with sides that bring variety in texture and taste. A serving of Zucchini (Zettuccine) Carbonara brings a creamy yet lighter twist to pasta night, complementing the freshness of the chimichurri. For something hearty and cozy, Slow Cooker Creamy Gnocchi Sausage Kale Soup is a comforting side that turns dinner into a complete feast. And if you’d like a simple vegetable dish, Simple Lemon Garlic Asparagus adds a bright, citrusy kick that pairs beautifully with chicken and chimichurri sauce.
Recipe FAQ’s
Both boneless chicken thighs and chicken breasts work beautifully. Thighs stay extra juicy on the grill, while breasts are lean and quick to cook.
Absolutely. Bake the marinated chicken in the oven at 400°F (200°C) for 20–25 minutes, then top with fresh chimichurri before serving.
You can, but homemade chimichurri has a fresher, bolder flavor. Plus, it only takes a few minutes to mix together from scratch.
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Best Chimichurri Chicken
Ingredients
Chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup fresh parsley finely chopped
- 4 cloves garlic finely chopped or minced
- 2 red chilies small, or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
- 3/4 teaspoon dried oregano
- 1/2 – 1 level teaspoon coarse salt adjust to your tastes
- 1/2 teaspoon pepper adjust to your tastes
Chicken:
- 4 skinless boneless chicken thighs or breasts
- 1 pinch salt to season
Instructions
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
- Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow to marinate for 20 minutes (if time allows). Reserve untouched marinade to serve later.
- Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through (about 5-6 minutes each side). Once chicken is cooked, set aside and allow to rest.
- Spoon remaining chimichurri over each chicken thigh (about 2-3 tablespoons of chimichurri per person), or allow your guests to dip their chicken in a small dip bowl of chimichurri.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic sauce – for those of you who cannot find the chili peppers, try this……jarred Crushed Calabrian chilis…..you can get them from Amazon or any specialty food store. You only need a teaspoon . Keep the rest in the fridge! They are so handy!!!!
So way and fresh and delicious!!
In the picture of the Chimichurri it looks like there is onion in the sauce?? I see white chunks … or is that the garlic?
Thank you for this lovely recipe.My daughter said it tastes like restaurant style.. thanks a ton!!
Absolutely delicious and most painless recipe 🙂 I make it often and bask in all the accolades ! Thank you.
This looks absolutely awesome, I can’t wait to give this recipe a try. I love that you have the spice of chili in here, so zesty.
What kind of red pepper is in the chimichurri?
It is a red chili. Hope that helps! Thanks for following along with me!
Where we live in Colorado I do not find fresh red chiles. Do you have the name of the chile? Is it a dry red chile that you devein and remove seeds? May I substitute a Jalapeno or other chile pepper and if I do, do I devein and remove seeds or leave it very hot? I have powdered ancho chile powder, chile molido and hatch medium chile powder and might a teaspoon of one of those work for the heat?
Could not possibly forget to give you an accolade about your Chicken Cacciatore recipe. The sauce was to die for. So smooth and silky with a taste so impressive it was a heavenly dining experience.