Chimichurri Chicken

Let’s face it, it’s easy to fall into a chicken rut. You buy the chicken, stare at the package, and can’t think of one thing to do with it that you haven’t done hundreds of times before. Enter chimichurri chicken. This simple dish is a perfect candidate for weeknight dinners when you don’t have much time, but still want to make something out of the ordinary. The best part is that you don’t need any special equipment or ingredients—just lots of garlic, herbs, seasonings, olive oil and red wine vinegar.

If you love bright, herbaceous sauces like pesto, chimichurri will become your new go-to. A staple in Argentina and other South American countries, the garlicky sauce makes just about anything sing. In addition to grilled meats and seafood, it’s great tossed with roasted vegetables, atop empanadas and spooned onto egg dishes.

Ingredients for Chimichurri Chicken

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• Olive oil: Because it’s a big component of this sauce, make sure to use a high-quality oil—preferably extra virgin olive oil—in this dish.
• Parsley: Parsley is the soul of chimichurri. The flat, Italian type is traditionally used to make this dish and has a punchy flavor. However, the milder curly type will also make a pleasing sauce.
• Red wine vinegar: With vinegar, you typically get what you pay for. Inexpensive industrial vinegar can be harsh, while artisan vinegar often tastes more complex.
• Garlic: Garlic is healthiest when minced and allowed to sit for 15 minutes before being used, so if you have the chance, prep the garlic a little early.
• Oregano: It’s common to use dried oregano in chimichurri, but fresh herbs never hurt. If you’re using just-plucked leaves, double or triple the amount.
• Salt and pepper: We give a guideline for how much salt and pepper to use, but you can always season your chimichurri to taste.
• Red pepper flakes: A smidgen of these spicy flakes gives your chicken dish some additional zip. Leave it out if you don’t tolerate heat, or add more if you want extra burn.
• Chicken thighs: We call for boneless skinless thighs, which make this recipe quick and easy, but bone-in, skin-on pieces would be juicier and more flavorful. If you use the latter, remember they’ll take a little longer to cook.

Directions

Step 1: Make the sauce

In a large bowl, whisk together the olive oil, parsley, red wine vinegar, garlic, oregano, salt, pepper and crushed red pepper flakes. Reserve half of the chimichurri for serving later, and store it in the refrigerator.

Editor’s Tip: You could make this recipe by tossing roughly cut garlic and parsley into a blender or food processor with the other ingredients. Or you could do it more traditionally and use a mortar and pestle.

Step 2: Marinate the chicken

Add chicken to the large bowl with the remaining chimichurri and toss to coat. Cover and refrigerate the marinating chicken for at least 30 minutes.

Step 3: Grill the chicken

Remove the chicken and discard the marinade. Grill the chicken, covered, over medium-high heat for four to five minutes per side or until it reaches 165°F. Serve it with the reserved sauce.

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Chimichurri Chicken Variations

• Swap the protein: Chimichurri’s bright, lively flavor pairs well with chicken and can also be used to flavor beef, pork, turkey or tofu. If you use a different meat or meat alternative, make sure to adjust the cooking time accordingly.
• Make it red: For a rich, warming flavor, try making chimichurri rojo by adding a cup of drained roasted red peppers and a couple teaspoons of smoked paprika. You’ll want to use a blender or food processor to make the sauce for this variation.
• Lighten the oil: Some believe olive oil is too strong for chimichurri and masks some bright herbal flavor. If you agree, try making it with a different healthy oil, such as avocado or sunflower oil.

How to Store Chimichurri Chicken

Leftover grilled chicken with chimichurri should be stored in an airtight container in the fridge, where it will last up to four days. Looking for ways to use it up? Try chopping the meat and putting it in a sandwich or using it as a salad topping. Store the extra chimichurri in an airtight container in the fridge for up to five days. The flavor of the herbs may start to wane after a few days, so use the sauce sooner rather than later.

How do you reheat chimichurri chicken?

To heat whole pieces of chimichurri chicken, cover them and put them in a 350° oven until they’re warmed through. You can also chop the chicken into pieces and saute it quickly in a pan with olive oil, or steam it in a little extra sauce.

Chimichurri Chicken Tips

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What’s another way to cook chimichurri chicken?

If you don’t have a grill or simply want a different way to prepare this dish, you can roast the chicken in a 425° oven until its internal temperature reaches 165°. Or, try searing it in a nice hot pan in some oil.

What can you serve with chimichurri chicken?

I love to pair this chicken with other Latin American dishes. Try some flavorful green rice, quinoa recipes, grilled summer squash and peppers or Russian potato salad, which is (oddly enough) a favorite barbecue side dish in Argentina. For dessert, try a delicious recipe with dulce de leche.