If you’re searching for a vibrant, effortless dinner that will transport your taste buds straight to South America, Chimichurri Chicken is ready to steal the show. Imagine juicy grilled chicken breasts smothered in a herbaceous, garlicky chimichurri sauce that’s bursting with fresh flavor and a hint of heat. It’s the kind of meal that feels restaurant-worthy but is truly weeknight simple—the secret lies in the bright, zippy sauce and perfectly seasoned chicken. Whether you’re planning a backyard cookout, a family weeknight meal, or just want to bring some fresh flavors to your table, this Chimichurri Chicken brings bold color, enticing aroma, and unbeatable taste to every plate.
Ingredients You’ll Need
Every ingredient for this Chimichurri Chicken counts—the herbs, spices, and aromatics come together for a sauce that absolutely dazzles, while the chicken itself serves as a juicy, satisfying base for all that flavor. Here’s what you’ll need and why you shouldn’t skip a thing:
- Chicken Breasts: Boneless, skinless chicken breasts are lean, protein-rich, and provide the perfect blank canvas for all those vibrant flavors.
- Olive Oil: This adds moisture and richness to both the chicken and the chimichurri, ensuring juiciness in every bite.
- Salt: Essential for bringing out the natural flavors of the chicken and balancing the herbs in the sauce.
- Black Pepper: Adds a gentle background heat and ties the spice elements together.
- Fresh Parsley: The true star of chimichurri—parsley delivers freshness and that signature green vibrancy.
- Fresh Cilantro (optional): For a bright, citrusy note and a touch of extra color; include it if you love that cilantro zing!
- Garlic: Minced garlic is a must for real Argentinian flavor—it brings irresistible aroma and sharpness.
- Oregano: You can use fresh or dried; oregano adds peppery, slightly earthy undertones that round out the sauce.
- Red Pepper Flakes: These give the chimichurri a playful, subtle kick that never overwhelms the herbs.
- More Olive Oil: Used in the sauce, it creates a silky texture and helps meld all the flavors together.
- Red Wine Vinegar: The key to the signature tang—vinegar provides brightness and sharpness that balances the oil.
- Lemon Juice: A squeeze of lemon lifts the whole dish, keeping it extra fresh and lively.
- Salt and Black Pepper (to taste): A last-minute sprinkle lets you fine-tune your sauce to perfection.
How to Make Chimichurri Chicken
Step 1: Prep the Chicken
Start by patting dry your chicken breasts with paper towels; this little step helps ensure they’ll develop a gorgeous golden sear once they hit the grill. Drizzle both sides with olive oil, then season generously with salt and black pepper. For an even bigger flavor boost, you can marinate the chicken in a bit of chimichurri sauce for 30 minutes before grilling—it’s optional, but trust me, it’s absolutely worth it when you have the time.
Step 2: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. Place the chicken breasts on the preheated grill, and let them cook about 6–7 minutes per side. Resist the urge to move them too much—letting them sit undisturbed will give you those beautiful grill marks and lock in their juiciness. You’re aiming for an internal temperature of 165°F (74°C) for safe, succulent results.
Step 3: Mix the Chimichurri Sauce
While the chicken is cooking, grab a bowl and stir together all your chimichurri ingredients: parsley, cilantro (if you’re using it), minced garlic, oregano, red pepper flakes, olive oil, red wine vinegar, and lemon juice. Season with salt and black pepper, and then let this mixture hang out for at least 5–10 minutes. This brief rest gives all the flavors time to mingle and develop—the sauce will actually get tastier as it sits!
Step 4: Serve with Generous Sauce
Once the chicken is beautifully grilled and the chimichurri is ready, it’s time to pile it onto your serving platter. Spoon a hearty dollop of chimichurri sauce over each chicken breast, letting those vivid herbs and aromatic oil cascade down the sides. There’s no such thing as too much sauce here, so don’t be shy. Serve immediately, while everything is hot, juicy, and fragrant.
How to Serve Chimichurri Chicken
Garnishes
Brighten up your Chimichurri Chicken even more with a scatter of extra chopped parsley or cilantro for that fresh-from-the-garden look. A few thinly sliced red chilies or a wedge of lemon on the side will not only add color but also invite your guests to personalize the zest and heat to their liking.
Side Dishes
While Chimichurri Chicken holds its own as a main event, some classic Argentinian-style sides will turn it into a full feast. Think roasted baby potatoes, a crisp green salad, or garlicky grilled vegetables. Fluffy rice or simple buttered corn also make excellent, easy partners that let the bold flavors of the chicken shine through.
Creative Ways to Present
For an interactive spread, try serving the sliced chicken and sauce on a big board with toasted baguette slices, offering a DIY open-faced sandwich vibe. Or, tuck sliced Chimichurri Chicken into flatbreads or tortillas alongside crunchy slaw for lively homemade wraps. Even scattered over a hearty grain bowl, the combination of juicy chicken and vibrant sauce brings new life to lunchtime leftovers.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Chimichurri Chicken, store the cooked chicken and the sauce separately in airtight containers in the refrigerator. The chicken will keep up to 3–4 days, and the chimichurri sauce stays fresh for up to 5 days when covered—the flavors deepen as it sits, making it even more delicious the next day!
Freezing
You can freeze cooked chicken for up to 2 months. Let it cool completely, then wrap tightly or seal in a freezer-safe bag. While the chimichurri sauce doesn’t freeze well because fresh herbs can darken, you can whip up a fresh batch in minutes for serving alongside thawed chicken.
Reheating
To reheat, gently warm the chicken in a covered skillet with a splash of water or chicken broth to keep it moist, or use the microwave in short bursts. Make sure to add the chimichurri sauce just before serving, so those herby, tangy flavors stay vibrant and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and flavor. Just adjust the grilling time as they may cook slightly faster or slower depending on their thickness—check for doneness with a meat thermometer.
Is Chimichurri Chicken spicy?
The red pepper flakes give a gentle heat, but it’s easy to tweak! Add more or less to suit your personal heat preference, or leave them out entirely if you prefer a milder sauce.
Can I make Chimichurri Chicken without a grill?
No grill? No problem. You can cook the chicken on a stovetop grill pan or even bake it in the oven. For the oven, bake at 400°F (200°C) until cooked through, then spoon that glorious chimichurri on top as usual.
How far ahead can I prepare the chimichurri sauce?
You can make the chimichurri sauce up to five days in advance. In fact, letting it sit for a few hours helps the flavors blend and intensify—just keep it in an airtight container in your fridge until you’re ready to serve.
Does chimichurri sauce work with other proteins?
Chimichurri’s bold, herby punch is fantastic on steak, shrimp, fish, or even grilled vegetables. It’s a real kitchen multitasker you’ll want to make again and again!
Final Thoughts
If you’re craving something bright, fresh, and unforgettable, Chimichurri Chicken will quickly become your new go-to dish. With its easy prep and unbeatable flavor, it’s a crowd-pleaser that invites everyone to the table. Give it a try, and let that magical green sauce work its charm on your next meal!
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Chimichurri Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful grilled chicken breasts topped with a vibrant chimichurri sauce made with fresh herbs and zesty flavors.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the chimichurri sauce:
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (finely chopped, optional)
- 4 cloves garlic (minced)
- 2 tablespoons fresh oregano (chopped) or 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- juice of 1/2 lemon
- salt and black pepper to taste
Instructions
- Preheat the grill: Preheat your grill or grill pan to medium-high heat.
- Prepare the chicken: Rub the chicken breasts with olive oil, salt, and black pepper.
- Grill the chicken: Grill the chicken for 6-7 minutes per side until fully cooked.
- Make the chimichurri sauce: Combine parsley, cilantro, garlic, oregano, and red pepper flakes. Stir in olive oil, red wine vinegar, and lemon juice. Season with salt and pepper.
- Serve: Top the grilled chicken with chimichurri sauce and enjoy!
Notes
- For best flavor, marinate the chicken in half the chimichurri sauce before grilling.
- Leftover sauce can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 0g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
