Description
This Chimichurri Chicken recipe is a flavorful and easy-to-make dish that features juicy chicken topped with a vibrant herb sauce. Perfect for a quick weeknight dinner or a weekend grilling session, this Argentinian-inspired dish is sure to become a family favorite.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Chimichurri Sauce:
- 1 cup fresh parsley
- 1/4 cup fresh cilantro (optional)
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Prepare Chimichurri Sauce: In a blender or food processor, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse a few times to chop, then slowly stream in olive oil while blending until a chunky sauce forms. Set aside.
- Cook Chicken: Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side or until golden and cooked through to 165°F internal temperature. Remove from heat and let rest for a few minutes.
- Serve: Slice chicken and spoon chimichurri sauce generously over the top. Serve with rice, potatoes, or a fresh salad.
Notes
- Chimichurri sauce can be made ahead and stored in the fridge for up to 1 week.
- For grilling, marinate the chicken in half the sauce for 30 minutes before cooking.
