Name: Chimichurri Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds boneless skinless chicken thighs; 1 tablespoon olive oil; 1 cup fresh flat leaf parsley, packed; 1/2 cup fresh cilantro, packed; 4–5 cloves garlic, peeled; 1 small shallot or 1/4 small red onion, roughly chopped; 1/3 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 lime, juiced (about 2 tablespoons); 1 teaspoon dried oregano; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2–1 teaspoon red pepper flakes; 1/2 teaspoon smoked paprika

Chimichurri Chicken Recipe hits you with bright garlicky herb flavor, juicy chicken, and a little kick of heat that keeps every bite interesting. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 35–40 minutes. I cook this at least twice a month in my own kitchen, usually when I crave something bold but still pretty healthy.

Why You Should Try This Chimichurri Chicken Recipe

This chimichurri chicken recipe packs big flavor with very little effort, which makes it perfect for tired weeknights. You toss a quick marinade in the blender, coat the chicken, and let the herbs and garlic do the heavy lifting.

The sauce tastes bright and fresh from parsley and cilantro, tangy from vinegar and lime, and a little spicy from red pepper flakes. You can grill it, roast it, or cook it in a skillet, so it fits whatever cooking mood you feel that day.

“This chimichurri chicken recipe tastes like restaurant food but comes together faster than takeout, and my family licks their plates clean every time. ★★★★★”

Ingredients You’ll Need

Chicken

2 pounds boneless skinless chicken thighs
- Use thighs for juicier results and more forgiveness with cooking time.
- Swap with boneless skinless chicken breasts if you prefer leaner meat, but watch the cook time closely.
1 tablespoon olive oil
- Any neutral oil works, but extra virgin olive oil adds nice flavor.

Chimichurri sauce / marinade

You use this both as a marinade and as a finishing sauce. Just keep a portion separate so it stays clean and safe.

1 cup fresh flat leaf parsley, packed
- Curly parsley works in a pinch, but flat leaf gives better flavor.
1/2 cup fresh cilantro, packed
- If you dislike cilantro, replace it with more parsley or a mix of parsley and fresh oregano.
4–5 garlic cloves, peeled
- Use fresh garlic, not the jarred stuff, for the best flavor.
1 small shallot or 1/4 small red onion, roughly chopped
1/3 cup extra virgin olive oil
- I like California Olive Ranch or Kirkland Signature; use what you enjoy.
3 tablespoons red wine vinegar
- Substitute with apple cider vinegar if needed.
Juice of 1 lime (about 2 tablespoons)
1 teaspoon dried oregano
- Or 1 tablespoon fresh oregano leaves.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2–1 teaspoon red pepper flakes
- Adjust to your heat preference.
1/2 teaspoon smoked paprika
- Adds a subtle smoky note, especially helpful if you cook indoors.

Pantry shortcuts and substitutions

Use frozen chopped herbs if fresh herbs run low, but keep at least some fresh parsley for color.
If you lack lime, use extra vinegar and a tiny pinch of sugar to balance acidity.
If you avoid cilantro, double the parsley and add a bit more oregano.
If you want less oil, cut the olive oil to 1/4 cup and thin with a tablespoon or two of water.

Equipment list

Food processor or blender
- You can also chop everything very finely by hand if you enjoy a little kitchen therapy.
Mixing bowl or zip top bag for marinating
Tongs
Grill, grill pan, cast iron skillet, or baking sheet with wire rack
Instant read thermometer
Cutting board and sharp knife

Tips & Tricks

Pat the chicken dry with paper towels so the marinade sticks better.
Reserve at least 1/3 cup chimichurri in a separate bowl before you touch raw chicken.
Marinate chicken at least 20 minutes, but aim for 2–4 hours for deeper flavor.
Do not marinate longer than 12 hours, or the acid can make the texture a bit mushy.
Bring chicken close to room temperature for 15–20 minutes before cooking so it cooks more evenly.
Use high heat at the start to get good color, then lower the heat slightly to finish cooking.
Aim for 165°F internal temperature, then pull the chicken and let it rest 5–10 minutes.
Slice chicken against the grain so it stays tender and juicy.
Spoon fresh chimichurri over the chicken right before serving to keep the herbs bright and vibrant.
Double the sauce and use leftovers on veggies, potatoes, or eggs the next day.

How to Make Chimichurri Chicken Recipe

Step 1: Make the chimichurri sauce

Add parsley, cilantro, garlic, shallot, oregano, red pepper flakes, smoked paprika, salt, and pepper to a food processor. Pulse a few times until everything looks finely chopped but not pureed. Scrape down the sides.

Pour in olive oil, red wine vinegar, and lime juice. Pulse a few more times until the mixture looks saucy but still slightly chunky. Taste and adjust salt, pepper, or acidity as needed.

Scoop about 1/3 to 1/2 cup of the chimichurri into a small bowl and set it aside for serving. Keep this portion away from the raw chicken so it stays safe.

Step 2: Marinate the chicken

Place the chicken thighs in a large bowl or zip top bag. Add the remaining chimichurri sauce over the chicken and drizzle in 1 tablespoon olive oil. Toss until every piece of chicken looks well coated.

Cover the bowl or seal the bag and place it in the fridge. Marinate at least 20 minutes, but aim for 2–4 hours if you have time. Stir or flip the chicken halfway through so the marinade coats everything evenly.

Step 3: Choose your cooking method

You can grill, roast, or pan sear this chimichurri chicken recipe. Pick the method that fits your kitchen setup and mood.

I list all three options, so you can keep this recipe in your rotation all year.

Step 4: Grill method

Preheat your grill to medium high heat. Clean and oil the grates so the chicken does not stick. Remove the chicken from the marinade and let excess drip off.

Place the chicken on the grill and cook about 5–6 minutes per side. Flip once you see good grill marks and the edges look cooked. Use an instant read thermometer and pull the chicken when it hits 165°F in the thickest part.

Transfer the grilled chimichurri chicken to a plate and tent loosely with foil. Let it rest 5–10 minutes so the juices settle. Slice or serve whole, then spoon some of the reserved fresh chimichurri on top.

Step 5: Oven method

Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top if you have one. The rack helps the heat circulate and keeps the chicken from sitting in juices.

Lay the marinated chicken pieces in a single layer on the rack or directly on the lined sheet. Roast for 18–22 minutes, depending on thickness, until the chicken reaches 165°F. If you want extra color, switch the oven to broil for the last 2–3 minutes and watch closely.

Remove the tray from the oven and let the chicken rest 5–10 minutes. Slice or serve whole, then drizzle with the reserved chimichurri sauce.

Step 6: Skillet method

Heat a large cast iron or heavy skillet over medium high heat. Add a light drizzle of oil. When the oil shimmers, add the chicken in a single layer without crowding.

Cook the chicken about 5–6 minutes on the first side until you see deep golden color. Flip and cook another 4–6 minutes, adjusting the heat if the pan gets too hot. Check the internal temperature and pull the chicken when it hits 165°F.

Place the cooked chicken on a cutting board and let it rest 5–10 minutes. Slice or leave whole, then spoon plenty of fresh chimichurri over the top.

Step 7: Taste and finish

Taste a small piece and adjust seasoning if needed. Add a pinch of flaky salt or a squeeze of extra lime juice if the flavors need a little lift. Serve with extra chimichurri on the side so everyone can sauce their own plate.

What to Serve with Chimichurri Chicken Recipe

This chimichurri chicken recipe pairs beautifully with simple sides that let the herbs and garlic shine. Try it with fluffy white rice, brown rice, or cilantro lime rice to soak up all that extra sauce. Roasted potatoes, grilled corn, or sautéed green beans also work really well.

If you want something lighter, serve it over a big salad with crunchy romaine, cucumbers, and cherry tomatoes. You can also tuck sliced chimichurri chicken into warm tortillas with avocado and shredded lettuce for an easy taco night.

Storage Options

Store leftover chimichurri chicken in an airtight container in the fridge for up to 3–4 days.
Keep extra chimichurri sauce in a separate small jar in the fridge for up to 5 days, and cover the top with a thin layer of olive oil to keep the herbs bright.
Freeze cooked chicken in a freezer safe bag or container for up to 2 months, and press out extra air to prevent freezer burn.
Reheat gently in a covered skillet over low heat with a splash of water or chicken broth, or warm in the microwave at 50 percent power in short bursts so the chicken stays juicy.