Chimichurri Chicken Recipe

This Chimichurri Chicken Recipe brings together juicy marinated chicken thighs, a beautifully browned exterior, and a fresh, vibrant sauce made with parsley, cilantro, and garlic. Inspired by the flavors of pollo asado, the chicken is marinated before cooking, then finished with a generous spoonful of chimichurri for a delicious balance of savory, tangy, and herbaceous flavors.

You can prepare this chicken on the stovetop or grill it for those irresistible charred edges. It’s a flavorful option for family dinners, summer cookouts, meal-prep lunches, or casual gatherings. Pair it with a refreshing salad, potatoes, or warm bread for a satisfying meal.

For another easy dinner featuring tender chicken and bold seasoning, try our Sheet Pan Chicken Fajitas.

What Is Chimichurri Chicken?

Chimichurri chicken is a chicken dish served with chimichurri, a fresh herb-based sauce closely associated with Argentine cooking. Traditional chimichurri is known for its bright combination of herbs, garlic, oil, and acidity, making it particularly well suited to grilled meats.

In this version, the chicken is first coated in a pollo asado-inspired marinade. This adds flavor before cooking and creates a savory foundation for the bright sauce that’s added at the end.

The original recipe uses chicken thighs and offers two cooking approaches: browning them in a cast-iron grill pan or cooking them on an outdoor grill. Both methods aim to develop flavorful browning on the exterior while keeping the inside tender.

The chimichurri sauce is prepared separately with fresh parsley and cilantro. It is finely chopped in a food processor or by hand, then spooned over the finished chicken.

That contrast is what makes the dish stand out. The warm, deeply seasoned chicken pairs with a fresh, tangy herb sauce, giving each bite both richness and brightness.

Why You’ll Love This Chimichurri Chicken Recipe

Fresh, vibrant flavor: Parsley, cilantro, and garlic bring a lively finish to the seasoned chicken.
Juicy chicken thighs: Thighs are a practical choice for grilling or stovetop cooking because they stay tender when cooked properly.
Two cooking methods: Make the recipe in a grill pan or on an outdoor grill.
Perfect for summer: The herbaceous sauce tastes especially refreshing with grilled foods.
Flexible sides: Serve the chicken with potatoes, fresh salads, warm bread, or grilled vegetables.
Great for planning ahead: The chicken can marinate in the refrigerator before cooking, following the original recommended timing.

This is also an appealing alternative to heavier chicken recipes. If you prefer a cheesy, restaurant-inspired chicken dinner, our Longhorn Steakhouse Parmesan Crusted Chicken offers a completely different flavor profile.

Chimichurri Chicken Ingredients and Substitutions

The supplied article describes the marinade, chicken thighs, and chimichurri sauce but doesn’t include the complete measured ingredient list. The original Tasty Recipes card below should be used for the exact quantities.

Chicken Thighs

Chicken thighs are the main protein in the original recipe. Their rich flavor works particularly well with the acidic marinade and herb sauce.

The source also notes that chicken breasts, boneless thighs, drumsticks, and wings may be used, with cooking times adjusted for their size and cut.

The Chicken Marinade

The marinade is inspired by pollo asado. Its purpose is to season the chicken before cooking and complement the chimichurri added at the end.

The original text specifically mentions fresh garlic, lime juice, and vinegar among the ingredients involved in flavor and marinating. Use the precise ingredients and amounts from the Tasty Recipes card rather than substituting a different chimichurri marinade formula.

Fresh garlic provides a strong, aromatic flavor, while the acidic ingredients contribute brightness. The combination helps create contrast with the chicken’s browned exterior.

Fresh Parsley and Cilantro

Fresh parsley and cilantro give the chimichurri sauce its characteristic green color and herbal flavor. The source prepares the sauce in a food processor, although chopping by hand is also recommended as an alternative.

Fresh herbs are an important part of the finished dish. Their lively flavor contrasts with the savory, cooked chicken, so the sauce should be added just before serving.

Fresh Garlic

Fresh garlic is recommended in the original recipe for its bold flavor. The source also allows jarred minced garlic when fresh garlic isn’t available.

The final flavor may differ slightly when using a substitute, so fresh garlic remains the preferred option described in the original tips.

Additional Sauce Ingredients

Chimichurri typically gets its spreadable consistency and tangy flavor from a combination of oil and acidic ingredients. Follow the original recipe card for the exact sauce formula, since the supplied article doesn’t contain its complete ingredient measurements.

Avoid replacing the sauce with a competitor’s recipe. This version has its own marinade and finishing sauce, and those details should remain consistent with the original Tasty recipe.

How to Make Chimichurri Chicken

These step-by-step photographs show the preparation sequence from the original article. For precise quantities, the full marinade formula, and detailed cooking settings, refer to the recipe card at the end.

Step 1: Whisk Together the Marinade and Coat the Chicken

Prepare the original marinade according to the recipe card. Place the chicken thighs in a bowl or a zip-top bag and pour the marinade over them.

Turn the chicken to coat each piece thoroughly. Cover the bowl or close the bag, then refrigerate while the chicken absorbs the flavors.

The source recommends marinating for at least 30 minutes for flavor, with 6 to 8 hours as a longer option. It also advises against marinating for more than 24 hours because lime juice and vinegar can affect the chicken’s texture.

chimichurri chicken 1 — Chicken thighs soaking in the chimichurri marinade before cooking.

Make sure each chicken thigh is fully coated, then cover and refrigerate to soak up the flavor.

Helpful tip: If using a zip-top bag, press out excess air before sealing. This helps the marinade stay in contact with the chicken.

Step 2: Sear the Chicken Thighs Until Browned

Remove the chicken from the marinade and allow excess marinade to drip off before placing it in the preheated pan.

Sear the thighs until they develop a browned exterior. This creates flavorful color and prevents the chicken from simply steaming in excess marinade.

Once browned, reduce the heat and cover the pan to continue cooking until the chicken is done.

chimichurri chicken 2 — Chicken thighs seared until browned in a cast iron grill pan.

Reduce the heat, cover, and continue cooking until the chicken is fully cooked through.

The chicken should reach an internal temperature of 165°F (74°C) in its thickest part. A food thermometer is more reliable than judging doneness by color alone.

Step 3: Prepare the Fresh Chimichurri Sauce

Place the chimichurri ingredients listed in the original recipe card into a food processor.

Pulse until the herbs are finely chopped and the mixture is combined. The goal is a fresh, spoonable sauce rather than an excessively smooth purée.

chimichurri chicken 3 — Fresh parsley and cilantro chimichurri sauce blended in a food processor.

Pulse until finely chopped and combined.

If you don’t have a food processor, finely chop the herbs and other solid ingredients by hand, then combine them with the remaining sauce ingredients according to the original recipe.

Step 4: Finish the Chicken with Chimichurri Sauce

When the chicken is fully cooked, transfer it to a serving plate and spoon the fresh chimichurri sauce over the top.

The contrast between warm, browned chicken and cool, vibrant sauce is the defining feature of this dish.

chimichurri chicken 4 — Fresh chimichurri sauce spooned over hot grilled chicken thighs.

Serve immediately while the chicken is hot and the sauce is fresh.

For food safety, use a clean serving spoon and reserve finishing sauce separately from anything that touches raw chicken. Never spoon raw-chicken marinade over cooked chicken unless it has been appropriately boiled.

How to Grill Chimichurri Chicken

The original recipe also includes outdoor grilling as an alternative to stovetop cooking. The main objective is to develop browned, slightly charred edges without burning the outside before the center cooks through.

Begin with clean, hot grill grates. Remove excess marinade from the chicken to reduce flare-ups and help the surface brown.

Avoid placing the chicken directly over the strongest flames for the entire cooking time. Adjust its position and the heat as needed, and follow the grill cooking instructions from the original recipe card.

Use a food thermometer to confirm that the chicken reaches 165°F. Once cooked, transfer it to a serving platter and add fresh chimichurri sauce.

Grilling creates an appealing contrast between the browned exterior and fresh herb sauce. This preparation is a great fit for summer dinners or weekends when you’re already cooking outdoors.

Tips for Juicy, Flavorful Chimichurri Chicken

Use Fresh Garlic When Possible

Fresh garlic provides the boldest flavor in the original marinade. Jarred minced garlic is an acceptable alternative mentioned in the source, but its taste can differ.

Coat the Chicken Evenly

Whether you use a bowl or a zip-top bag, make sure the marinade reaches every piece of chicken. If using a bag, remove excess air before sealing.

Remove Excess Marinade Before Cooking

Too much liquid on the chicken can interfere with browning. Let the excess drip off before placing the chicken into the skillet or onto the grill.

Let the Chicken Release Naturally

If the chicken sticks to the skillet immediately after being placed in it, avoid forcing it loose. As the surface browns, it often releases more easily.

Watch the Heat When Grilling

High flames can burn the outside of marinated chicken before the inside finishes cooking. Keep the grill controlled and move the chicken away from flare-ups when necessary.

Keep the Finishing Sauce Fresh

Prepare the sauce separately and serve it over fully cooked chicken. This keeps the herb flavor fresh and avoids cross-contamination from raw poultry.

chimichurri chicken 5 — The finished chimichurri chicken, sliced and drizzled with extra sauce.

Chimichurri Chicken Variations and Serving Options

Chicken Breasts

The original recipe notes that chicken breasts may be substituted for thighs. Since breasts vary in thickness and can cook differently, adjust the cooking time and use a thermometer to check for doneness.

For another chicken breast dinner, consider our Grilled Chicken Broccoli Bowls.

Boneless Chicken Thighs

Boneless thighs can be another suitable option. They may cook differently from bone-in pieces, so monitor their internal temperature and avoid relying on a single cooking time for every cut.

Drumsticks and Wings

Drumsticks and wings are also mentioned as alternatives in the original article. Their shape, skin, and bone structure can affect cooking, so use the method appropriate for the cut.

Stovetop vs. Outdoor Grill

The stovetop offers more controlled cooking in a kitchen, while an outdoor grill can add pronounced grill marks and charred flavor. Either way, the fresh chimichurri finish gives the dish its signature character.

How to Store and Reheat Chimichurri Chicken

Can You Marinate the Chicken Ahead?

Yes. The original source recommends marinating for at least 30 minutes and identifies 6 to 8 hours as a longer option. It advises avoiding marination beyond 24 hours because acidic ingredients can change the chicken’s texture.

Always marinate raw chicken in the refrigerator, not at room temperature.

Storing Cooked Chicken

Refrigerate cooked chicken promptly in shallow, airtight containers. General USDA guidance recommends using cooked poultry leftovers within 3 to 4 days when properly refrigerated.

Store the fresh chimichurri sauce in a separate covered container and follow the original recipe’s storage instructions. Its storage life shouldn’t automatically be assumed to match that of the cooked chicken.

Reheating Chimichurri Chicken

Reheat the chicken until it reaches an internal temperature of 165°F. Add fresh sauce after reheating rather than repeatedly heating the herbs with the chicken.

For official temperature and leftover-handling guidance, see the USDA Safe Minimum Internal Temperature Chart.

What to Serve with Chimichurri Chicken

Fresh chimichurri chicken pairs beautifully with sides that complement its garlicky, herbal flavor. From creamy potatoes to crisp salads and warm bread, there are plenty of options for a well-rounded dinner.

Potatoes and Comforting Sides

Garlic mashed potatoes, crispy smashed potatoes, baked potatoes, and twice-baked potatoes are all suggested in the original article. Their mild, comforting flavor balances the bright sauce.

For a more substantial dinner spread, another potato-based dish may be served alongside grilled chicken and fresh vegetables.

Fresh Salads

A simple cucumber salad, peach salad, Caesar salad, garlic green beans, or coleslaw makes an appealing accompaniment.

Our Cucumber Sweet Pepper Salad offers crisp vegetables and a refreshing contrast to the seasoned chicken.

For a cookout menu with multiple sides, explore our 25 BBQ Salads for Summer collection for more serving inspiration.

Warm Bread and Rolls

Roasted bread, garlic bread, flaky biscuits, buttermilk biscuits, and potato dinner rolls are all mentioned in the original serving suggestions.

Warm bread is especially useful for enjoying any extra chimichurri sauce left on the plate. Our Garlic Cheese Stuffed Rolls provide a savory, cheesy side for a family-style meal.

More Grilled Dinner Ideas

If you’re cooking outdoors, the original article suggests pairing chimichurri chicken with other grilled foods such as skirt steak, shrimp, lemon pepper wings, sausage with peppers and onions, or grilled peaches.

For another summer-friendly chicken dish that can be incorporated into a meal-prep menu, try our Chicken Club Pasta Salad.

Additional Southern-Inspired Serving Ideas

The original article also features several Southern dishes in its related-recipes area. Honey butter cornbread, buttermilk fried chicken, and macaroni salad are familiar options for a cookout or a larger family gathering.

chimichurri chicken 7 — A slice of honey butter cornbread topped with a drizzle of honey.

Honey butter cornbread is a sweet, buttery addition to a savory meal. Serve it alongside the chicken as part of a mixed bread basket.

chimichurri chicken 8 — Layers of apple pie bars stacked with fresh apples and cinnamon nearby.

Apple pie bars can be included as a separate dessert option if you’re hosting a casual cookout or family gathering.

chimichurri chicken 9 — Golden, crispy buttermilk fried chicken garnished with fresh parsley.

Buttermilk fried chicken is another Southern-style entrée for a larger gathering, offering a crisp texture in contrast to grilled chimichurri chicken.

chimichurri chicken 10 — A thick slice of crackling bread with butter and pork cracklings on a wooden board.

Crackling bread brings a hearty, savory bread option to the table and can be served alongside other Southern dishes.

chimichurri chicken 11 — A tall glass of peach cobbler lemonade garnished with peach slices and ice.

A chilled fruit drink such as peach cobbler lemonade can complement a summer cookout featuring grilled foods and fresh salads.

chimichurri chicken 12 — A spoon lifting a layered serving of peach pudding from the baking dish.

Peach pudding is another dessert idea for finishing a family-style summer dinner.

chimichurri chicken 13 — A closeup of creamy macaroni salad with diced vegetables.

Creamy macaroni salad is a familiar picnic side. Its richness provides a contrast to the bright, tangy herb sauce.

chimichurri chicken 14 — Overhead shot of glazed country style pork ribs garnished with parsley.

Glazed country-style pork ribs make another hearty main-dish option for a larger cookout menu.

Frequently Asked Questions

Can I Use Chicken Breasts Instead of Thighs?

Yes. The original recipe states that chicken breasts, boneless thighs, drumsticks, and wings can all work. Cooking times will vary based on the cut and thickness. Use a food thermometer to confirm an internal temperature of 165°F.

How Long Should I Marinate Chimichurri Chicken?

The original article recommends at least 30 minutes, with 6 to 8 hours as a longer marinating option. It advises against exceeding 24 hours because lime juice and vinegar can affect the chicken’s texture.

Can I Cook Chimichurri Chicken on the Stovetop?

Yes. The original method sears the chicken in a cast-iron grill pan, then reduces the heat and covers the pan until the chicken cooks through. Confirm doneness with a food thermometer.

Can I Grill Chimichurri Chicken Outdoors?

Yes. Use clean, hot grill grates, allow excess marinade to drip off, and avoid exposing the chicken to uncontrolled flames. Cook until the center reaches 165°F, then finish with fresh chimichurri sauce.

Can I Make Chimichurri Without a Food Processor?

Yes. The original recipe specifically recommends chopping the herbs and other solid ingredients by hand if a food processor isn’t available. Combine them with the remaining sauce ingredients according to the recipe card.

What Goes Well with Chimichurri Chicken?

Garlic mashed potatoes, baked potatoes, cucumber salad, coleslaw, garlic green beans, warm bread, and other grilled vegetables are all excellent choices. The original article also suggests a selection of grilled meats, shrimp, and summer fruit dishes for larger gatherings.

With a flavorful marinade, beautifully browned chicken, and a vibrant fresh herb sauce, this Chimichurri Chicken is a versatile dish for weeknight dinners and outdoor grilling. Serve it immediately with your favorite sides, and add a little extra fresh chimichurri at the table.