0 from 87 votes
Chimichurri Chicken
Chimichurri chicken is a vibrant and zesty recipe marinated in an easy chimichurri sauce and then pan-seared or grilled.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 272 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¾ cup olive oil
- 4 garlic cloves, roughly chopped
- 3 tablespoons lime juice (about 1 ½ limes)
- 2 ½ tablespoons red wine vinegar
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon Freshly ground black pepper, plus more to taste
- 2 pounds boneless skinless chicken thighs (about 6-7 pieces)
Instructions
- Add the parsley, cilantro, olive oil, garlic, lime juice, red wine vinegar, salt, oregano, red pepper flakes, and black pepper to a food processor. Pulse until all the ingredients are finely chopped. Taste and season with more salt if needed.
- Reserve ¼ cup of chimichurri sauce and set aside in the fridge to use for serving.
- Combine the chicken thighs and the remaining chimichurri sauce in a large bowl. Toss to evenly coat. Cover and refrigerate for 30 minutes, up to 8 hours. 2 hours is ideal.
- 15 minutes before you are ready to cook the chicken, take it out of the fridge and the reserved chimichurri sauce. Let it sit on the counter to come to room temperature.
- To cook in a skillet: Preheat a large skillet over medium-high heat. Shake off any excess marinade, and add the chicken thighs to the hot skillet. Cook for about 5-7 minutes per side until the internal temperature reaches 165℉.
- To grill: Preheat the grill over medium-high heat. Shake off any excess marinade, and add the chicken thighs to the hot grates. Cover and grill for 5-7 minutes per side until the internal temperature reaches 165˚F.
- Serve with the reserved chimichurri sauce.
Cup of Yum
Notes
- Because the chimichurri sauce uses plenty of olive oil, do not add additional oil to the cooking pan or pat the chicken dry.
- I don’t recommend marinating longer than 8 hours, or the chicken will break down too much and develop a weird texture.
- Don’t have boneless skinless chicken thighs? You can use chicken breasts or drumsticks instead. Cook time will vary depending on the thickness of the meat. Use a meat thermometer to make sure you don't overcook it.
Nutrition Information
Serving
1serving
Calories
272kcal
(14%)
Carbohydrates
3g
(1%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
144mg
(48%)
Sodium
921mg
(38%)
Potassium
472mg
(13%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
1124IU
(22%)
Vitamin C
17mg
(19%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 921mg | 38% |
| Potassium | 472mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1124IU | 22% |
| Vitamin C | 17mg | 19% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.