There’s something wildly satisfying about bold, herby flavors that wake up your taste buds without weighing you down and this Chimichurri Chicken is my latest obsession for exactly that reason.
Juicy grilled chicken thighs, bathed in a zesty, garlicky parsley sauce, make this dish feel as vibrant as it looks. The best part? It’s packed with clean, nutrient-rich ingredients and doesn’t demand hours in the kitchen.
What I love most is how customizable this recipe is. I usually serve it with Chimichurri Rice for an easy weeknight dinner or pair it with a chilled Matcha Lime Fizz when I’m craving something refreshing and different.
Chimichurri is rooted in Argentinian cuisine traditionally spooned over grilled meats and has made its way into food blogs and home kitchens for one reason: flavor without compromise. In fact, parsley, the main ingredient in chimichurri, is known for its detoxifying and anti-inflammatory properties, making this meal feel as good as it tastes.
It’s fresh. It’s fast. It’s absolutely unforgettable. Whether you’re meal-prepping for the week or firing up the grill on a summer weekend, this chicken brings energy, not heaviness.
Try it once and you’ll never look at plain grilled chicken the same way again.
What Keeps Me Coming Back To This Chimichurri Chicken!
- It was an instant BBQ favorite: The first time I served it at a casual Sunday barbecue, everyone wanted the recipe for the sauce and some even packed leftovers to take home.
- It’s my no-fail flavor booster: The mix of parsley, garlic, and vinegar is so bold and fresh that it never feels repetitive, even when I make it weekly.
- Perfect for weekly meal prep: I slice up leftovers and toss them into wraps, rice bowls, or salads for quick, no-fuss meals that still feel exciting.
- Clean ingredients that keep me energized: No dairy, no sugar just real, whole ingredients that align with clean-eating habits and help me feel satisfied without the crash.
Chimichurri Chicken Recipe
Equipment
- Whisk or Spoon
- Sharp chef’s knife
- Grill pan or outdoor grill
- Tongs
Ingredients
For the Chicken:
- 2 lbs chicken thighs about 8 pieces, boneless and skinless
- 1/2 tsp fine sea salt
For the Chimichurri Sauce:
- 1 cup flat-leaf parsley finely chopped from 1 bunch
- 4 garlic cloves finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp dried oregano or 1 Tbsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Season chicken thighs with sea salt on both sides and let rest while you prepare the chimichurri.
- In a mixing bowl, combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and red pepper flakes. Stir to blend.
- Reserve a few spoonfuls of the chimichurri for serving.
- Spoon the remaining chimichurri over the chicken thighs and marinate for 10–15 minutes (optional but recommended).
- Heat a grill pan over medium-high heat and cook the chicken for 6–7 minutes per side until golden and cooked through.
- Let the chicken rest for 5 minutes before slicing.
- Drizzle with the reserved chimichurri sauce before serving.
- Enjoy with sides like chimichurri rice or a chilled Matcha Lime Fizz.
Nutrition
Questions For Chimichurri Chicken Recipe!
1. What cut of chicken works best with chimichurri sauce?
Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and flavorful even when grilled. That said, chicken breasts, drumsticks, or even wings can work too—just adjust the cooking time and keep an eye on moisture.
2. Do I need to marinate the chicken, or can I cook it right away?
You can cook the chicken immediately after coating it with chimichurri, but even a short 10-15 minute marination helps infuse flavor. For deeper flavor, marinate it in the fridge for up to 24 hours.
3. Can I make chimichurri chicken in the oven instead of grilling?
Yes, baking works great. Preheat your oven to 400°F (200°C) and bake the marinated chicken thighs on a lined baking tray for about 20–25 minutes. For extra crispiness, broil during the final 2–3 minutes.
4. How do I store and reheat leftovers without drying the chicken out?
Store cooled chimichurri chicken in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over low heat or microwave gently with a splash of water to retain moisture.
5. What other ways can I use leftover chimichurri sauce?
Chimichurri isn’t just for chicken. Use leftovers on grilled steak, roasted vegetables, grain bowls, pasta, eggs, or even as a tangy sandwich spread. It adds a burst of flavor to just about anything.
6. Can I freeze chimichurri or the chicken with the sauce?
Yes! You can freeze the cooked chicken with or without the chimichurri sauce. Store in freezer-safe containers for up to 2 months. For the sauce alone, freeze it in small ice cube trays so you can thaw just what you need later.
7. Is this recipe suitable for meal prep or a healthy eating plan?
Absolutely. It’s protein-packed, low in carbs, naturally dairy-free, and made with real, wholesome ingredients. It also reheats well, making it a great fit for weekly meal prep or clean eating goals.
