Chimichurri Chicken

Chimichurri Chicken is a vibrant, flavorful dish that combines tender, juicy chicken with a bright and herbaceous Argentinian chimichurri sauce. Packed with parsley, cilantro, garlic, and tangy vinegar, the chimichurri sauce acts as both a marinade and a topping, infusing the chicken with zesty, fresh flavors. This dish is perfect for weeknight dinners, summer barbecues, or meal prep, and its versatility means it pairs wonderfully with salads, rice, roasted vegetables, or even grilled bread. Chimichurri Chicken is easy to make and incredibly satisfying, bringing a burst of bold flavor to your table with minimal effort.

Why You’ll Love This Recipe

This Chimichurri Chicken recipe is a must-try for anyone who loves fresh, bold flavors. The chimichurri sauce is quick to prepare, and the recipe uses simple, wholesome ingredients. Not only does it elevate plain chicken into something extraordinary, but the sauce doubles as a dipping or drizzling option, ensuring every bite is packed with flavor. It’s a naturally gluten-free, low-carb, and keto-friendly dish that’s also highly customizable—you can use any cut of chicken you like and adjust the level of tanginess or spice to suit your tastes. Whether grilled, baked, or pan-seared, this recipe guarantees juicy chicken and a sauce so good you’ll want to put it on everything.

Preparation Time and Servings:

• Prep time: 15 minutes
• Cook time: 20 minutes
• Marinating time: 30 minutes to 2 hours
• Total time: 1 hour 35 minutes
• Yield: 4 servings
• Serving Size: 1 chicken breast with chimichurri

Nutritional Information (per serving):

• Calories: 320
• Carbohydrates: 2g
• Protein: 35g
• Fat: 18g
• Fiber: 1g
• Sugar: 0g

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped (optional but recommended)
• 4 garlic cloves, minced
• ½ cup olive oil
• 3 tbsp red wine vinegar (or apple cider vinegar)
• 1 tsp red pepper flakes (adjust to taste)
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lemon

Step-by-Step Instructions

Step 1: Prepare the Chimichurri Sauce

1. In a small mixing bowl, combine the parsley, cilantro (if using), garlic, olive oil, red wine vinegar, red pepper flakes, salt, black pepper, and lemon juice. Stir until well combined.
2. Taste the sauce and adjust the seasoning or vinegar to suit your preference. For a spicier kick, add more red pepper flakes.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 2: Marinate the Chicken

1. Pat the chicken breasts dry with paper towels.
2. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over both sides of the chicken breasts.
4. Place the chicken in a shallow dish or resealable plastic bag. Pour half of the chimichurri sauce over the chicken, reserving the other half for serving. Ensure the chicken is well coated, then cover and marinate in the refrigerator for 30 minutes to 2 hours.

Step 3: Cook the Chicken

Grilling Method:

1. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
2. Place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Pan-Searing Method:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and fully cooked through.

Baking Method:

1. Preheat the oven to 400°F (200°C).
2. Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 4: Serve

1. Transfer the cooked chicken to a serving platter.
2. Drizzle the reserved chimichurri sauce generously over the chicken.
3. Garnish with additional chopped parsley or cilantro, if desired. Serve hot with your favorite sides.

Ingredient Background

Chicken

This recipe works with boneless, skinless chicken breasts, thighs, or even drumsticks. Chicken thighs tend to stay juicier during cooking, while breasts offer a leaner option. Marinating ensures the chicken absorbs the bright flavors of the chimichurri sauce.

Chimichurri Sauce

Chimichurri is a traditional Argentinian sauce made with parsley, garlic, olive oil, vinegar, and spices. Its bold, herbaceous flavor complements the richness of the chicken, and it’s versatile enough to be used as a marinade, topping, or dipping sauce. Cilantro is optional but adds another layer of fresh, citrusy flavor.

Red Wine Vinegar

Red wine vinegar provides tanginess that balances the richness of the olive oil and complements the fresh herbs. Apple cider vinegar or white wine vinegar can be substituted.

Spices

Smoked paprika, garlic powder, and onion powder add depth and warmth to the chicken, pairing beautifully with the brightness of the chimichurri sauce.

Technique Tips

1. Marinating: Allow the chicken to marinate for at least 30 minutes, but longer marination (up to 2 hours) intensifies the flavor. Avoid marinating for too long to prevent the acid in the chimichurri from breaking down the chicken.
2. Don’t Overcook: Use a meat thermometer to ensure the chicken is perfectly cooked. Overcooked chicken can become dry, while undercooked chicken is unsafe to eat.
3. Fresh Herbs: Use fresh parsley and cilantro for the best flavor. Dried herbs won’t provide the same vibrancy.
4. Double the Chimichurri: Make extra chimichurri sauce—it’s incredibly versatile and can be used on steak, fish, vegetables, or even as a salad dressing.

Alternative Presentation Ideas

• Chimichurri Chicken Bowls: Serve the chicken over a bed of quinoa, rice, or couscous, along with roasted vegetables and a drizzle of chimichurri sauce.
• Tacos: Slice the chicken and stuff it into tortillas with shredded lettuce, avocado, and chimichurri for a fresh twist on tacos.
• Salad Topping: Slice the chicken and serve it on top of a mixed greens salad, using chimichurri as the dressing.

Additional Tips for Success

• Pound the chicken breasts to an even thickness for faster and more even cooking.
• Let the chicken rest for 5 minutes after cooking to retain its juices.
• For extra flavor, reserve some chimichurri sauce to brush onto the chicken during the last few minutes of grilling or baking.

Recipe Variations

1. Spicy Chimichurri Chicken: Add finely chopped jalapeños or serrano peppers to the chimichurri sauce for a spicy kick.
2. Lemon Garlic Chicken: Replace the chimichurri with a lemon-garlic marinade and serve with roasted potatoes.
3. Herb-Roasted Chicken: Use a mix of rosemary, thyme, and oregano instead of chimichurri for a classic herb-roasted flavor.
4. Seafood Chimichurri: Swap the chicken for shrimp or white fish and follow the same marination and cooking methods.

Freezing and Storage

• Refrigeration: Store leftover chicken and chimichurri sauce in separate airtight containers in the refrigerator for up to 3 days.
• Freezing: Freeze marinated raw chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
• Make-Ahead: The chimichurri sauce can be made up to 3 days in advance and stored in the refrigerator.

Healthier Twist Ideas

• Use chicken thighs for a juicier but still healthy protein option.
• Serve with a side of steamed broccoli, asparagus, or zucchini noodles for a low-carb meal.
• Reduce the amount of olive oil in the chimichurri sauce for a lighter version.

Serving Suggestions for Events

• Dinner Parties: Serve Chimichurri Chicken alongside roasted potatoes, grilled vegetables, and a crusty loaf of bread for a complete meal.
• Summer BBQs: Pair with corn on the cob, coleslaw, and a refreshing lemonade for a summer cookout favorite.
• Meal Prep: Portion the chicken into containers with rice or quinoa and roasted vegetables for easy, flavorful lunches throughout the week.

Special Equipment

• Meat thermometer to check the internal temperature of the chicken
• Sharp knife for chopping herbs and slicing chicken
• Grill or stovetop skillet for cooking

Frequently Asked Questions

1. Can I use dried herbs for chimichurri sauce?
Fresh herbs are highly recommended for authentic flavor and vibrant color, but dried herbs can be used in a pinch. Use half the amount if substituting dried herbs.

2. Can I make chimichurri without cilantro?
Yes, you can omit the cilantro and use only parsley for a more traditional chimichurri sauce.

3. What’s the best vinegar for chimichurri?
Red wine vinegar is the classic choice, but apple cider vinegar or white wine vinegar work as substitutes.

4. Can I use bone-in chicken?
Yes, bone-in chicken works well, but adjust the cooking time to ensure it cooks through properly.

5. How do I prevent the chicken from drying out?
Marinate the chicken and avoid overcooking. Use a meat thermometer to check for doneness (165°F or 74°C for chicken).

6. Can I make this dish dairy-free?
Yes, this recipe is naturally dairy-free.

7. What else can I serve with chimichurri sauce?
Chimichurri pairs well with steak, shrimp, grilled vegetables, roasted potatoes, and even as a bread dip.

8. How long does chimichurri sauce last?
Store chimichurri sauce in an airtight container in the refrigerator for up to 5 days. Stir before serving, as the oil may separate.

Conclusion

Chimichurri Chicken is a flavorful, versatile dish that’s as easy to make as it is delicious. The bold, herbaceous chimichurri sauce elevates simple chicken to a whole new level, making it perfect for any occasion. Whether grilled, baked, or pan-seared, this recipe guarantees juicy chicken with a bright, zesty kick. Serve it with your favorite sides, and watch it become a staple in your meal rotation. Give it a try, and enjoy the fresh, bold flavors of this Argentinian-inspired dish!