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Chimichurri Chicken

Chimichurri chicken with char-marked, juicy breasts and a bright green herb sauce. Marinated with chimichurri, then grilled until cooked through at 165°F for bold flavor in every bite.
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Prep Time 20 minutes
Cook Time 18 minutes
marinating 30 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentinian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 0.5 salt and pepper to taste
Chimichurri
  • 1 cup fresh flat-leaf parsley, packed
  • 4 garlic cloves
  • 0.5 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh oregano (or 1 teaspoon dried)
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 grill pan

Method
 

Make the chimichurri
  1. Blend or finely chop the parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper until uniformly green. Taste and adjust seasoning, then set aside.
Marinate the chicken
  1. Rub the chicken with olive oil, salt, and pepper to coat evenly. Spread 2 tablespoons of chimichurri over the chicken, then let it marinate for 30 minutes.
Grill
  1. Preheat a grill pan to medium-high heat until hot. Place the chicken on the grill and cook 6-7 minutes per side until cooked through to 165°F with prominent grill marks.
Finish and serve
  1. Rest the chicken for 5 minutes after grilling. Top generously with fresh chimichurri and serve immediately.

Notes

For the brightest chimichurri, don’t over-process—stop once it looks finely chopped and vibrant. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid drying out. Freeze chimichurri chicken for up to 2 months (best texture if you reheat in a covered pan). Dietary swap: use chicken thighs for extra moisture or swap in a skin-on option and still grill to 165°F.