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Chimichurri Chicken Recipe

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4.1 from 12 reviews

Chimichurri Chicken is a vibrant and flavorful dish featuring tender, juicy chicken thighs or breasts topped with a fresh, zesty chimichurri sauce made from garlic, red wine vinegar, lime juice, fresh herbs, and olive oil. Served over fluffy cilantro-lime or plain rice, this recipe combines the bright, herbaceous flavors of South American cuisine with easy, versatile cooking methods like grilling or pan-searing for a quick, satisfying meal.

Ingredients

Chimichurri Sauce

  • 4 cloves garlic, finely chopped (about 1 tbsp)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice (juice of 1 large lime)
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup olive oil
  • 3/4 teaspoon dried oregano (or 1 tbsp fresh oregano, tightly packed)
  • 1/8 teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon honey (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Chicken and Marinade (for chicken breasts)

  • 1 pound boneless, skinless chicken breasts (about 2 breasts), sliced horizontally and pounded to even thickness
  • 3 tablespoons olive oil
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Other

  • 1 batch baked chicken thighs (approximately 2 pounds), or substitute with marinated grilled or pan-seared chicken breasts as above
  • 1 batch cilantro-lime rice or plain rice (cooked by your preferred method)

Instructions

  1. Prepare Chimichurri Sauce: Juice one large lime to get about 2 tablespoons. In a wide-mouth mason jar, combine the finely chopped garlic, red wine vinegar, and lime juice. Add the olive oil, dried oregano, red pepper flakes, and honey. Seal the jar securely and shake well to mix all ingredients thoroughly. Finely chop parsley and cilantro, measure out 1/2 cup each, and stir them into the jar. Season the sauce with salt and pepper, reseal, and refrigerate overnight or let it sit at room temperature while preparing the rest of the meal.
  2. Cook the Chicken: For chicken thighs, follow your preferred baked chicken recipe or the linked recipe, typically amounting to about 2 pounds. For chicken breasts, combine olive oil, ground cumin, ground coriander, salt, and pepper in a resealable bag, add the sliced and pounded chicken breasts, and marinate for at least 30 minutes or up to 24 hours. To cook breasts, grill over medium-high heat for 2 to 4 minutes per side until internal temperature reaches 160–165°F and juices run clear. Alternatively, pan-sear by heating 2 tablespoons of oil over medium-high heat, cooking breasts 2 to 4 minutes per side; add oil after flipping if needed. Let chicken rest 5 to 10 minutes before slicing against the grain.
  3. Cook the Rice: Prepare cilantro-lime rice using your chosen recipe or cook plain rice by your usual method. If using plain rice, stir in about 1/3 cup chimichurri to infuse the rice with flavor.
  4. Assemble the Bowls: Spoon rice into bowls as the base, then top with the cooked chicken pieces. Generously spoon chimichurri sauce over the chicken and rice to add vibrant flavor and moisture to the dish.
  5. Serve and Store: Serve immediately for best freshness and taste. Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Keep chimichurri sauce refrigerated in a sealed jar and consume within 3 days.

Notes

  • For Chicken Breasts: Slice and pound to even thickness, then marinate with olive oil, cumin, coriander, salt, and pepper for at least 30 minutes or overnight to maximize flavor and tenderness.
  • Cooking Methods for Chicken Breasts: Grill over medium-high heat 2-4 minutes per side or pan-sear with oil, adding extra oil after flipping as needed.
  • Mini Food Processor Option: To speed up sauce prep, pulse all chimichurri ingredients except olive oil in a mini food processor until herbs are finely chopped but not pureed, then stir in olive oil.
  • Storage Tips: Keep chicken and sauce stored separately to maintain freshness; avoid mixing until ready to serve.
  • Lime juice in the chimichurri can be substituted with additional red wine vinegar if preferred for a slightly different acidity profile.

Find it online: https://flavorspath.com/chimichurri-chicken-recipe/