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Chimichurri Chicken Recipe

Chimichurri Chicken Recipe

This Chimichurri Chicken is a bold, zesty, and flavor-packed dish featuring juicy grilled or baked chicken smothered in a fresh homemade chimichurri sauce. With vibrant green herbs, a hint of garlic, and a tangy kick, this Argentinian-inspired recipe is easy to make, visually stunning, and perfect for a weeknight dinner or weekend BBQ.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Argentinian, South American
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika optional, for color
  • Juice of ½ lemon
For the Chimichurri Sauce:
  • 1 cup fresh parsley finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons red wine vinegar or lemon juice
  • ½ cup olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes adjust to taste
  • Salt to taste about ½ teaspoon

Method
 

Step 1: Prepare the Chimichurri Sauce
  1. In a small bowl, mix together parsley, garlic, red wine vinegar, dried oregano, and red pepper flakes.
  2. Slowly stir in the olive oil until fully combined.
  3. Season with salt to taste.
  4. Let the sauce sit for at least 15 minutes to allow the flavors to meld. (Can be made ahead and refrigerated.)
Step 2: Season the Chicken
  1. In a bowl, coat chicken with olive oil, lemon juice, salt, black pepper, and optional paprika.
  2. Let marinate for 10–15 minutes if time allows.
Step 3: Cook the Chicken
    Grill Method:
    1. Preheat grill to medium-high heat.
    2. Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).
    Oven Method:
    1. Preheat oven to 400°F (200°C).
    2. Place chicken on a baking sheet or oven-safe skillet.
    3. Bake for 25–30 minutes, flipping halfway through, until cooked through.
    Step 4: Serve
    1. Transfer the cooked chicken to a serving platter.
    2. Spoon chimichurri sauce generously over the chicken.
    3. Garnish with extra parsley or lemon slices if desired.
    4. Serve with grilled vegetables, rice, potatoes, or a fresh salad.

    Notes

    You can double the chimichurri sauce and store leftovers in the fridge for up to 5 days.
    Use cilantro in addition to parsley for a fresh twist.
    Marinating the chicken with a tablespoon of chimichurri (optional) before cooking deepens the flavor.