Chimichurri Chicken

by | Jun 5, 2025 | Chicken, Main Dish | 0 comments

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Chimichurri Chicken Recipe

Ingredients

  • 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

  • Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
  • Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*
  • To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
  • To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
  • To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.

Notes

*If marinating the chicken in the refrigerator overnight, take it out of the refrigerator 15 minutes before grilling to bring it to room temperature for even cooking.