Chimichurri Chicken Recipe
Grilled chimichurri chicken thighs marinated with lime, soy sauce, garlic, cilantro, and cumin, then finished with fresh parsley-cilantro chimichurri.
Servings: 4 servings
Calories: 468kcal
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
Calories: 468kcal | Carbohydrates: 20g | Protein: 20g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1465mg | Potassium: 506mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1654IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 3mg