Best Chimichurri Chicken

The Best Chimichurri Chicken recipe, grilled or pan-fried with authentic Argentine chimichurri!

Chimichurri is growing fast in popularity and is the perfect condiment to serve with your chicken or steak! So quick and easy to make and tastes incredible; your Chimichurri Chicken dinner is ready in minutes! With only a handful of ingredients and NO food processors or blenders!

What is Chimichurri Chicken

If you are new to South American food, you might not be familiar with chimichurri. Maybe you tried it from a food truck serving empanadas and wondered what that incredible green topping was. People often call it an Argentinian sauce, but it is really a loose, oil-based condiment meant to go with barbecued meats or churrasco.

With so many variations out there, finding a truly authentic recipe can be tough. This specific chimichurri recipe was passed down by my father. He was born and raised in Uruguay and was one of the best cooks I ever knew.

So, what exactly is chimichurri chicken? It is simply chicken that has been marinated and cooked in a fresh chimichurri mixture, allowing the meat to absorb all the garlic, parsley, oregano, and vinegar before it hits the pan. To be completely honest, people in Argentina and Uruguay do not marinate or baste meat in chimichurri. It is used strictly as a side dish to dip or spoon over your protein at the table.

For this recipe, however, I convinced my dad to break tradition and marinate chicken thighs in the chimichurri before cooking. Chicken takes on flavors completely differently than beef, and the results spoke for themselves. The oil carried the garlic and herbs right into the meat. He ended up loving the outcome when it came to chicken. He just warned me never to try it with his steaks.

What Makes This Recipe So Good

The real secret to this chicken recipe comes down to the marinating technique. As I mentioned earlier, soaking meat in chimichurri goes against traditional rules. But when I finally got my dad to test it out, we realized exactly why making a chimichurri chicken recipe in this way works so well.

Chicken needs a little extra help to take on flavor compared to a good steak. By using the mixture as a marinade, the oil naturally drives all the garlic, herbs, and vinegar straight into the meat before it even hits the pan. You do not just get a coating on the outside; it seasons the chicken all the way through.

This method also makes this chicken chimichurri incredibly fast and simple to put together. You only need to make one mixture. You use half of the batch to marinate the meat and save the rest to spoon over the cooked chicken right at the table. It cuts down on prep time, saves you from washing extra bowls, and gets a great meal ready with very little effort.

What Goes Into Chimichurri Chicken

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I love making this chicken recipe because it relies on just a few fresh staples to build the flavor. You do not need a long grocery list, and the whole thing takes barely any effort to prep.

• Olive oil: The base of our marinade. I prefer using standard olive oil rather than extra virgin. Extra virgin can be a bit too overpowering and bitter. Standard olive oil perfectly carries all the flavors into the meat.
• Parsley: You absolutely need fresh herbs for a real chimichurri. I have seen people try to make this with dried parsley, but the flavor completely falls flat. Chop it finely by hand instead of using a food processor so it stays a loose condiment.
• Garlic: Fresh garlic is non-negotiable here. Please do not use garlic paste or anything out of a jar. It completely ruins the authentic taste. Just finely chop fresh cloves so they distribute evenly throughout the oil.
• Chicken: Traditionally, chimichurri is served strictly with red meats. But for this recipe, boneless skinless chicken thighs are my top choice. They stay juicy and absorb the marinade perfectly. You can swap them for chicken breasts if you prefer, just watch your cooking time closely so they do not dry out in the pan.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chimichurri Chicken

Once you’ve made your chimichurri, marinate your chicken thighs for 20-30 minutes to really get all of those flavors in. I use thighs for this as they are guaranteed to stay succulent and juicy, but you can use breasts if you wish! If you choose chicken breasts, I recommend slicing them in half horizontally so they cook evenly without drying out. Letting the meat sit on the counter for this short time also takes the cold chill off, helping it cook much better.

There are two options to choose from how to cook chicken with chimichurri:

• Cast iron pan/skillet (or plancha as we call it)
• Grill (BBQ)

For an easy stovetop chimichurri chicken, a cast iron skillet is ideal. Heat your pan until it is very hot so you get a loud sizzle the second the meat hits the metal. Because the marinade is oil-based, you barely need to add extra oil to the plancha. Let the chicken sear completely undisturbed for about five minutes per side to build a dark crust.

If you prefer cooking outdoors, the BBQ grill adds a great smoky char. Whichever method you choose, always let the cooked chicken rest on a cutting board for five minutes before eating. Finish by spooning the reserved fresh chimichurri over the top.

What to Serve With Chicken Chimichurri

Because this chicken has so much garlic and fresh herb flavor, I like to keep the side dishes very simple. Any time I make this, I usually serve it alongside some crispy roasted potatoes or simple garlic butter rice to soak up all the extra oil and juices left on the plate.

If you want to keep things on the lighter side, it fits perfectly next to a fresh cucumber avocado salad or even a pile of grilled asparagus.

Serve with a simple tomato salad for a healthy, low-carb, light dinner!

It is also incredibly versatile for leftovers. I often slice the chicken cold the next day and throw it into a wrap or over a big green salad for quick lunches during the week. You really do not need to overthink the sides when the meat itself has this much going on.

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