If you’re looking to jazz up your chicken routine, look no further! This Chimichurri Chicken recipe is a flavor explosion that’s surprisingly simple to make. The vibrant, herby sauce does double duty as a marinade and a topping, ensuring every bite is packed with zesty goodness. Trust me, you’ll literally lick the plate clean1!
- : 15 minutes
- : 10-14 minutes
- : 4
- : This recipe is ready in under 30 minutes, perfect for busy weeknights1.
- : The chimichurri sauce is a vibrant blend of fresh herbs, garlic, and red wine vinegar that will tantalize your taste buds1.
- : Serve it over rice, in bowls, or with a side of grilled veggies – the possibilities are endless2.
- : Packed with protein and fresh ingredients, this dish is a nutritious and delicious option2.
Chimichurri is a traditional Argentinian sauce made from fresh parsley, garlic, olive oil, red wine vinegar, and spices1. It’s typically used as a condiment for grilled meats, but it’s also fantastic as a marinade or dipping sauce4.
This recipe uses a food processor to make the chimichurri sauce quickly, but you can also finely chop the ingredients by hand for a more rustic texture2.
- 1 cup fresh flat-leaf parsley, finely chopped1
- 4 cloves garlic, minced1
- ⅓ cup extra virgin olive oil1
- 2 ½ Tbsp red wine vinegar1
- ½ tsp dried oregano (or 1 Tbsp fresh oregano)1
- ½ tsp fine sea salt1
- ¼ tsp black pepper1
- ¼ tsp crushed red pepper flakes1
- : Combine all chimichurri sauce ingredients in a bowl and stir to combine. Cover and refrigerate for at least 2 hours to allow the flavors to meld1.
- : Place chicken in a mixing bowl, add ½ tsp salt and half of the prepared chimichurri sauce. Cover and marinate for at least 15 minutes, or refrigerate overnight for maximum flavor1.
- :
- : Preheat grill to medium-high heat (about 425°F). Place chicken on the hot grates and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F1.
- : Heat a heavy skillet over medium heat with 1 Tbsp olive oil. Add chicken and sauté for 5-7 minutes per side, or until cooked through and reaches 165°F1.
- : Arrange the cooked chicken on a platter and spoon the remaining chimichurri sauce over the top. Serve immediately and enjoy1!
- : Serve over rice with diced avocado and bell peppers2.
- : Pair with grilled zucchini, bell peppers, or asparagus7.
- : Serve alongside a refreshing couscous salad with feta and tomatoes7.
- : Slice the chicken and serve it on crusty bread with chimichurri sauce and your favorite toppings.
- : Add more crushed red pepper flakes or a pinch of cayenne pepper to the chimichurri sauce1.
- : Increase the amount of red wine vinegar for a more pronounced tang1.
- : Experiment with adding cilantro, mint, or other fresh herbs to the chimichurri sauce3.
- : Substitute chicken thighs with chicken breasts, but cut larger chicken breasts in half lengthwise to make thinner cutlets1.
- Absolutely! In fact, I encourage it. The chimichurri sauce can be made up to 24 hours in advance and stored in the refrigerator4. The flavors will meld together beautifully, making it even more delicious.
- Yes, you can use chicken breasts or even chicken tenders1. Just adjust the cooking time accordingly.
- Store leftover chimichurri chicken in an airtight container in the refrigerator for up to 3 days.
- Calories: About 350-400
- Protein: 40g
- Fat: 20g
- Carbohydrates: 5g
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.I hope you enjoy this recipe as much as I do! Let me know in the comments below how yours turns out.
