Best Chimichurri Chicken
The Best Chimichurri Chicken, grilled or pan fried with authentic Argentinian chimichurri! Chimichurri is growing fast in popularity and is the most perfect condiment to serve with your chicken! So easy to make and tastes incredible; your Chimichurri Chicken dinner will be ready in minutes!
Servings: 4 people
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
Make Ahead, Storage and Reheating
Try my dad's authentic Chimichurri recipe! You can easily prep parts of this recipe ahead of time to make dinner even faster. The chimichurri mixture actually tastes better if you make it a day or two in advance because the garlic and herbs have more time to infuse the oil. Just keep it in a glass jar in the fridge until you need it. When it comes to leftovers, this chicken keeps beautifully.- To store: Place the cooked chicken and any leftover chimichurri in an airtight container in the fridge for up to four days.
- To reheat: I prefer warming the chicken gently in a skillet on the stove over medium-low heat. Add a tiny splash of water to the pan to keep the meat from drying out. You can also use the microwave in short 30-second bursts.
- To freeze: You can freeze the cooked chicken in a freezer-safe bag for up to three months. You can even freeze the extra chimichurri in an ice cube tray, then transfer the solid cubes to a bag for later use.
If you make the chimichurri ahead of time and store it in the fridge, the olive oil will naturally solidify. Just leave the jar out on the kitchen counter for about 20 to 30 minutes before serving so it melts back into a loose oil.
Nutrition
Calories: 392kcal | Carbohydrates: 4g | Protein: 23g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 167mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 881IU | Vitamin C: 43mg | Calcium: 37mg | Iron: 2mg