by Olena

Chimichurri Chicken

by Olena

5 from 4 reviews

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.

Chimichurri chicken grilled and served with chimichurri sauce

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.

3 bowls with 3 types of chimichurri sauce

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.

chicken thighs marinated in chimichurri sauce

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 theri 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.

Chicken Chimichurri recipe grilled on BBQ

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

Print

Chimichurri Chicken

5 from 4 reviews

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

  • Author: Olena of ifoodreal.com
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Oven, Stove or Grill
  • Cuisine: North American
Scale

Ingredients

Chimichurri Sauce:

  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 34 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*

Instructions

  1. In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.

 Did you make this recipe? Please give it a star rating in the comments.

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.:)

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

15 comments on “Chimichurri Chicken

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  1. Another 5-star recipe!! I didn’t alter a thing…this chimichurri sauce is perfect as is! I used large boneless, skinless chicken tenders and marinated them for about 7 hours. I used a wood pellet smoker grill and the chicken turned out perfectly tender and so flavorful. I made the sauce with fresh flat leaf Italian parsley from our yard as well as garlic from our garden from last fall’s harvest. Such fresh, perfectly blended flavors in this recipe. I chose a dash of honey this time, which was perfect, but just out of curiosity I might try the maple syrup next time for comparison.

  2. Thanks! I will try them for sure, coconut cilantro looks especially interesting. Btw I used a tip yesterday for marinating meat that was new for me. I just put the marinade with the chicken in a large ziploc and tossed together. That’s so convenient! Clean hands, clean dishes, even coating.

  3. We are tired of grilled chicken with lemon so I was looking for a new recipe. This was delicious! I have marinated chicken thighs for a couple hours and cooked them at roaster at home for an hour. It worked out perfectly! I also like the fact that the ingredients are simple and affordable.

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