Try this amazingly simple, yet vibrant recipe for Chimichurri Chicken. Chimichurri Chicken – Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs. In this simple recipe, chicken gets layers of zesty flavor: First, it’s marinated in the sauce. Next, just before serving, it’s drizzled with fresh chimichurri for a bright finish.
Serve this chicken with some Quick Southern-Style Baked Beans from Pioneer Woman, String Bean and Potato Salad or Broccoli Salad. Don’t forget to make a dessert too: Low-Carb Cheesecake.
Chimichurri is a sauce that originated in Argentina and is typically made with parsley, garlic, oil, vinegar, and red pepper flakes. It is often used as a marinade for grilled meats, particularly beef, but it can also be used on chicken. The origins of the sauce are not well-documented, but it is believed to have been influenced by a variety of cultures, including Spanish, Italian, and French. The name chimichurri is thought to be derived from the Basque phrase tximitxurri, which means a mixture of several things in no particular order.
Love chimichurri? Try these other amazing recipes:
- Parsely-Cilantro Chimichurri
- Hatch Chile Chimichurri
- Slow cooker Pot Roast with Chimichurri
- Skirt Steak with Chimichurri Sauce
- Gaucho Steaks with Chimichurri Vinaigrette
Chimichurri Chicken
- Prep Time: :10
- Marinade: 2:00
- Cook Time: :25
- Total Time: 2:35
- Yield: 4 1x
- Category: Dinner
- Method: Oven or Grilled
Ingredients
- 1 cup packed fresh parsley leaves
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 4 scallions, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1/2 cup olive oil
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)
Instructions
- For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken.
- Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. Save some marinade for serving with the cooked dish.
- To cook: Grill or transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes. Serve with reserved Chimichurri marinade.