I can’t seem to quit chimichurri these days boos, and this chimichurri chicken is one of the reasons why. The fresh herbs and sauce play so nice with juicy chicken, especially after it’s soaked in my pollo asado inspired marinade. And if summer’s got y’all dragging the grill out every weekend, I made sure to include grilling instructions too. Those charred edges are worth it!
This post may contain affiliate links. Read our disclosure policy.
How to Make Chimichurri Chicken
These step-by-step photos show how to make chicken with chimichurri, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chicken with Chimichurri Sauce Recipe
1. Whisk together the marinade and pour it over the chicken
Make sure each chicken thigh is fully coated, then cover and refrigerate to soak up the flavor.
2. Sear the chicken thighs until browned
Reduce the heat, cover, and continue cooking until the chicken is fully cooked through.
3. Add all the chimichurri ingredients to a food processor
Pulse until finely chopped and combined.
4. Top your grilled chicken with chimichurri sauce
Serve immediately while the chicken is hot and the sauce is fresh.
PRO TIP: Making this chimichurri chicken on the stovetop is easy as can be boos, but if you’re taking it to the grill, give it a little extra love. Make sure the grates are hot and clean, and keep the chicken away from the strongest flames. That’s how you get plenty of char without burning before it’s cooked through.
Full Chimichurri Chicken Recipe
Chimichurri Chicken Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
Marinade for Chicken
- ⅓ cup extra virgin olive oil
- ⅓ cup soy sauce
- 1/2 cup fresh lime juice
- ¼ cup finely chopped cilantro
- 3 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ medium onion diced
- 4 garlic cloves minced
- 3-4 chicken thighs
Chimichurri (Check the full recipe HERE)
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4-1/3 cup olive oil
- 1/2 medium onion diced
- 3 garlic cloves
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
For the Marinade
- In a large bowl, whisk together all marinade ingredients until well combined.
- Place chicken thighs in a large zip-top bag or container.
- Pour marinade over chicken, ensuring it is fully coated.
- Marinate in the refrigerator for 6-8 hours
For Chimichurri
- Add all of the ingredients to a food processor and blend until everything is chopped up and smooth.
Cooking the Chicken
- Remove chicken from marinade and discard used marinade.
- Heat a skillet over medium-high heat and add a drizzle of oil.
- Sear chicken for 3-4 minutes per side until browned.
- Reduce heat to medium-low, cover, and cook an additional 4-6 minutes, or until internal temperature reaches 165°F.
Grilling
- Remove chicken from marinade at least 20-30 min before grilling, and discard marinade
- Lightly oil grates to prevent sticking
- Heat grill to medium high
- Grill chicken 6-8 min per side, don’t keep flipping and allow to sear
- Remove when chicken has reached an internal temp 160-162 temp will rise to 165 while resting.
- Allow chicken to rest for 5 minutes before slicing.
- Slice chicken and spoon chimichurri over the top.
- Serve immediately.
Notes
How to Store
- Fridge: Store the cooked chicken in an airtight container for up to 4 days. Keep any extra chimichurri sauce in a separate sealed jar or container in the fridge for up to 1 week. I love making extra because it’s just as good spooned over steak, veggies, eggs, or sandwiches!
- Freezer: Wrap the chicken tightly or store it in a freezer-safe container for up to 3 months. Freeze the chimichurri separately in a small airtight container or ice cube tray so you can thaw just what you need.
- Reheating: Warm the chicken in a 325°F oven or in a covered skillet over low heat until heated through. Add the chimichurri after reheating.
Nutrition
Recipe Tips
- Use fresh garlic. It gives the marinade the boldest flavor. But if you only have jarlic, you can use that too.
- If you’re marinating in a zip-top bag, press the air out. That way the chicken stays fully coated in the marinade and soaks it all up.
- Let the marinade drip off the chicken before cooking. You want to char the meat, not steam it (or get flare-ups if you’re grilling it).
- Chop the chimichurri by hand if you don’t have a food processor. Grab a knife and get to chopping! That’s a great arm workout, boos.
- Don’t fight the chicken. If it sticks to the skillet at first, leave it alone. It will naturally release and be much easier to flip once a good crust forms.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Steakhouse Faves: Serve your chimichurri marinated chicken alongside garlic mashed potatoes, crispy smashed potatoes, creamed spinach, baked potatoes, or even twice baked potatoes.
- Fresh Sides: Pair it with a simple cucumber salad, peach salad, Caesar salad, garlic green beans, or a classic coleslaw.
- Bread Basket: Grab some warm roasted bread, garlic bread, flaky biscuits, buttermilk biscuits, or potato dinner rolls to soak up every last bit of that chimichurri.
- Mix Up the Grill: If you’re already cooking outside, throw on some skirt steak with chimichurri, grilled shrimp, lemon pepper wings, sausage, peppers, onions, or grilled peaches!
Recipe Help
Yep! Chicken breasts, boneless thighs, drumsticks, or wings all work. Just adjust the cook time as needed.
At least 30 minutes will give you good flavor, but I like to let it go for 6 to 8 hours. Try not to marinate it longer than 24 hours though. The lime juice and vinegar can change the texture of the chicken.
pinterest 
facebook 
twitter 
email