Chimichurri Chicken

Chimichurri Chicken can be grilled, baked or fried. And Chimichurri sauce can be made 3 ways depending what’s in your fridge.

Love chicken thighs? Who doesn’t! Check out my Ukrainian baked chicken thighs or roasted chicken thighs and potatoes, and Mexican coconut cilantro chicken.

Chicken with Chimichurri Sauce

Tuck your handkerchiefs under the chin as things are about to get messy, drippy and charred on iFOODreal.

This Chimichurri chicken is fatty, juicy and oh so flavourful with fresh garlic, parsley and oregano chimichurri sauce.

This Memorial Day you will be wiping your faces with hands and not caring much because there will be no time. Ain’t nobody got time for that, right?!

What Is Chimichurri Sauce?

Chimichurri sauce comes from Argentina. It is a serving and dipping sauce made with the following ingredients:

• Parsley
• Olive oil
• Garlic
• Oregano
• Vinegar

Sometimes, red bell pepper and tomato are added. We are keeping healthy cooking simple here.

But wait, there is more…haha. I tested chimichurri sauce 3 ways. Yes, 3 recipes depending on what herbs your like and have on hand – parsley, arugula or mint.

Best Chicken to Use

Let’s talk about meat.

I think best cut of meat to make chicken with Chimichurri sauce would be boneless and skinless chicken breasts. Considering Chimichurri sauce has a lot of fat from olive oil, dry white meat would be perfect here. I recommend to cut it lengthwise so it marinates and cooks better.

However, as you can tell from the photos bone in or boneless chicken thighs would be just as yummy. Depends how much fat you are willing to eat and what’s your preference – dark or white meat.

How Long to Marinate?

And what is recommended marinating time for Chimichurri chicken recipe?

Well, the longer the better, of course. But because you will be topping chicken with more Chimichurri sauce for serving, you can get away with as little as 30 minutes marinating time.

That is right – just add more chimichurri sauce on top. Fun fact, in Argentina no one marinates their chicken or steak in chimichurri sauce. But we live in Canada and the US, where anything is possible. And why not?! Sometimes…

3 Ways to Cook Chimichurri Chicken

No matter how you choose to cook chicken, discard marinade.

Chimichurri chicken recipe can be grilled, baked or pan fried.

1. Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it’s hard to advise on exact cooking time.
2. Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
3. Pan Fry: Cook Chimichurri chicken in preheated on medium heat skillet. Breasts –  for 5-6 minutes covered per side. Thighs – for 10-12 minutes per side. Covering chicken will allow it to get cooked through in the thickest part without burning. However, keep in mind that pieces of parsley will burn a bit and that’s fine.

What to Serve Chimichurri Chicken With?

Serve warm chicken drizzled with remaining Chimichurri sauce. Crispy charred fatty chicken skin – to eat or not to eat – you decide. I occasionally do.:)

Great low carb sides would be: cauliflower potato salad, roasted asparagus, baked butternut squash or baked zucchini sticks.

Simple salads: lettuce salad, dill coleslaw or Mexican bean salad.

Whole grains: quinoa, brown rice, mashed potatoes and cauliflower mash.

More Chicken Recipes to Try

• Cilantro lime chicken – baked, grilled or fried.
• Chili lime chicken – flavorful Mexican chicken breast.
• Grilled chicken breast – simple with a few ingredients.
• Greek chicken kabobs – chicken and veggies with tasty Greek seasoning.
• Greek chicken – juicy and delish with lemon, garlic and oregano.
• Browse all healthy chicken recipes.

Chimichurri Chicken

Chimichurri Chicken can be grilled, baked or fried. And Chimichurri sauce can be made 3 ways depending what's in your fridge.

5 from 11 votes

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Course: Dinner

Cuisine: North American

Prep Time: 35 minutes

Cook Time: 30 minutes

Servings: 6 servings

Calories: 386kcal

Author: Olena Osipov

Ingredients

Chimichurri Sauce:

• 1/2 cup olive oil extra virgin
• 1/4 cup white red or white wine vinegar
• 3 - 4 large garlic cloves
• 1 tsp salt
• 1 tsp oregano dried
• 1 cup parsley packed
• Dash of maple syrup or raw honey
• Check out chimichurri sauce 3 ways if you have mint or arugula.

Chicken:

• 4 lbs of bone in chicken thighs or 3 lbs boneless thighs or breasts*

US Customary - Metric

Instructions

• In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
• In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
• Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it's hard to advise on exact cooking time.
• Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
• Pan Fry: Cook in preheated on medium heat skillet. Breasts -  for 5-6 minutes covered per side. Thighs - for 10-12 minutes per side. Covering chicken will allow it to get cooked through in the thickest part without burning. However, keep in mind that pieces of parsley will burn a bit and that's fine.
• Serve hot drizzled with remaining Chimichurri sauce. Crispy charred fatty chicken skin - to eat or not to eat - you decide. I occasionally do.:)

Store: Refrigerate in an airtight container for up to 5 days.

Notes

* I used 12 large chicken thighs bone in and skin on. You can use boneless and skinless chicken breasts which would be perfect because they are lean. Cut them in thinner pieces lengthwise.

**Check out chimichurri sauce 3 ways if you have mint or arugula.

Nutrition

Calories: 386kcal | Carbohydrates: 2g | Protein: 35g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 556mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 886IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg

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Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

Nutritional Info varies greatly on what cut of chicken you use, whether you eat skin or not and how much Chimichurri sauce you slather on it.:)