Ingredients
Scale
- ½ cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
- 3 garlic cloves, minced
- ½ cup olive oil (canola or corn oil can be substituted)
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (or more to taste)
- Black pepper to taste
- Optional: 1 jalapeño or serrano pepper, minced (for extra heat)
For the Chicken:
Boneless, skinless chicken thighs are the best choice for juicy, flavorful results, but chicken breasts also work if you prefer a leaner option.
- 2 pounds boneless chicken thighs (or chicken breast, pounded flat)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 lemon, for serving
Instructions
Step 1: Make the Chimichurri Sauce
- In a medium bowl, whisk together the minced parsley, oregano, and garlic.
- Add the olive oil, red wine vinegar, salt, red pepper flakes, and black pepper. Stir well to combine.
- If using jalapeño or serrano for heat, mix it in.
- Taste the chimichurri and adjust the seasoning as needed. If it tastes too tangy, add a little more olive oil. If it needs more acidity, add a splash of vinegar.
- Cover and refrigerate in a sealed container until ready to use. For the best flavor, let it sit for at least an hour or overnight to allow the flavors to develop.
Step 2: Marinate the Chicken
- Place the chicken in a large bowl or a sealable plastic bag.
- Pour half of the chimichurri sauce over the chicken and massage it in, ensuring all pieces are well coated.
- Let the chicken marinate for at least 15–20 minutes. If you have more time, marinate for up to 24 hours in the refrigerator for deeper flavor.
Step 3: Cook the Chicken
- Heat a grill pan or large skillet over medium heat. If using an outdoor grill, preheat to medium-high.
- Lightly oil the cooking surface to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
- Cook the chicken for 5–6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.
- Remove from heat and let the chicken rest for a few minutes before serving.
Step 4: Serve with Chimichurri Sauce
- Drizzle the remaining fresh chimichurri sauce over the cooked chicken, or serve it on the side as a dipping sauce.
- Squeeze fresh lemon juice over the top for added brightness.
- Enjoy immediately with your favorite sides.
Notes
How to Tell If Your Chicken Is Cooked Properly
- The safest way to check doneness is with a meat thermometer. Chicken should register at least 165°F (74°C) internally.
- If you don’t have a thermometer, cut into the thickest part of the chicken. It should be white inside with no pink, and the juices should run clear.
Troubleshooting Common Issues
- If the chicken is browning too quickly but not fully cooked inside, lower the heat and cover the pan to allow it to finish cooking more gently.
- If the chimichurri sauce tastes too strong, let it sit for a little longer—the flavors will mellow as they blend.
- If the chicken sticks to the pan, wait a little longer before flipping. It should naturally release once it’s properly seared.
Kitchen Tips for Efficiency
- Mince the garlic and chop the herbs in advance to save time.
- Use a resealable plastic bag for marinating to ensure even coating and easy cleanup.
- If using chicken breasts, pound them to an even thickness before marinating to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes