When it comes to summer dinners, nothing is more iconic than a thick, juicy piece of grilled chicken (or steak) topped with delightfully herby chimichurri sauce.
Maybe it’s the fat black grill marks. Or the mouthwatering tenderness of perfectly cooked meat. Or the vibrancy of freshly made chimichurri sauce heaped on top. But this recipe has been on repeat for us this month and probably will be a regular staple for the rest of summer.
In my humble opinion, chimichurri is to grilled meat as gravy is to Thanksgiving turkey. Don’t believe us? Try it. Odds are, you’ll agree!
What is Chimichurri
Chimichurri is an Argentinian condiment made from a combination of fresh parsley, garlic, red wine vinegar, red pepper flakes, and olive oil. Some varieties, like ours, includes fresh cilantro and oregano as well. This herby sauce is often used as a topping for grilled meats.
Ingredients
- Chicken – chicken breast, tenders, and thighs work equally well for this recipe. Our cooking time is based on large chicken breasts (think Costco chicken) that have been butterflied, so adjust your cooking time based on type and thickness of chicken used.
- Fresh parsley, cilantro, and oregano – these herbs are the focal point of the chimichurri sauce.
- Olive oil – forms the delicious, fatty base for the sauce.
- Red wine vinegar – bitter and acidic addition to the sauce.
- Garlic – this pungent ingredient elevates and melds the flavors in the chimichurri sauce.
- Seasonings – red pepper flakes, salt and pepper.
How to Make Chimichurri Chicken
Chimichurri Sauce
In a blender or food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed.
Transfer the ingredients to a bowl and season with salt and pepper. Drizzle the oil over the mixture and let it set at room temperature for 20 minutes to allow the flavors to meld.
Chicken
Trim the fat off of the chicken. Using a sharp knife, carefully butterfly the chicken by cutting the chicken breast in half horizontally.
Place the chicken in a large Ziploc bag (you can also use a shallow baking dish). Pour half of the chimichurri sauce over the chicken and shake to coat the chicken thoroughly. Refrigerate the chicken and allow it to marinate for a minimum of 30 minutes, but up to 24 hours. We typically marinate ours for 4 hours before grilling.
Pan Searing Method
Heat a large non-stick skillet over medium-high heat. You shouldn’t need oil since there is olive oil in the chimichurri marinade, but feel free to drizzle a bit extra if desired. Once the oil is hot, sear the chicken on one side for 3 to 4 minutes. Turn the chicken over and brown on the other side for 3 to 4 minutes. Remove the chicken from the pan and tent with foil for 5 minutes to allow the chicken to rest.
Spoon the remaining chimichurri over the chicken, as desired. Serve and enjoy!
Grilling Method
Heat the grill to medium-high. Once it is warm, spray with cooking spray and place the chicken breasts on the grill. Cook for 3-4 minutes on one side. Flip and cook for another 3-4 minutes, or until the internal temperature is 160°F. Note: Cook time may vary by the type of grill you’re using and the size and thickness of your chicken breasts, so for best results use a meat thermometer to ensure the thickest part of the chicken has reached 165°F before eating. We seared our chicken 3 to 4 minutes on both sides using a Lion grill.
Transfer the chicken from the grill to a serving plate and loosely tent with tin foil to rest for 5 minutes. The chicken will continue cooking to its final temperature of 165F. Serve with chimichurri sauce. Enjoy!
How to Store and Reheat
- Refrigerate – Store chimichurri sauce in an airtight container in the refrigerator for up to 5 days. The oil will separate into a solid layer over time, so let the sauce stand at room temperature for about 20 minutes before using. Stir to distribute the ingredients before using. Store the grilled chicken in a separate airtight container.
- Reheat – Warm chicken slowly over medium-low heat in a large frying pan, covered, to prevent over-drying. We also like to add a splash of chicken broth to the pan to prevent burning and to keep the chicken a little juicier.
What to Eat with Chimichurri Chicken
- Potatoes – roasted, mashed, fried, tater tots. You name it, it’ll go with this chicken. Try our garlic potatoes, brown sugar sweet potatoes, and sweet potato fries.
- Pasta salad – our old standbys are peach, Greek, or avocado pasta salad.
- Potato salad – a classic grilling side.
- Veggies – there are no shortage of veggies in season during summer. Zucchini, summer squash, asparagus, green beans, or sweet corn, like zucchini fries, Parmesan zucchini tots, or roasted broccoli.
- Brown rice – try our miso or cilantro lime versions.
- Risotto – garlic orzo risotto, mushroom risotto, or asparagus risotto are fantastic.
- Ancient grains – barley, quinoa, and farro are tasty and also do great in the instant pot too if you’re into that!
- Israeli couscous – buttery tiny pasta is the perfect compliment to this chicken.
- Side salad – the old reliable side dish.
Frequently Asked Questions (FAQs)
Chimichurri lasts up to 5 days in the refrigerator.
Chimichurri is made of fresh herbs, like parsley, cilantro, and oregano, red wine vinegar, garlic, red pepper flakes and olive oil are the standard ingredients of chimichurri sauce.
Chimichurri has an herby and slightly tangy taste with a touch of spice.
Chimichurri is most commonly used as both a condiment and a marinade for proteins like steak, chicken, fish, seafood, and tofu.
Chicken is done when it reaches an internal temperature of 165F on a meat thermometer. We recommend pulling the chicken once it reaches 160F and tenting with foil to rest and finish cooking to 165F.
Check Out These Other Delicious Chicken Recipes
- Cilantro lime chicken
- Honey garlic chicken skewers
- Italian herb chicken
- Juicy chicken burgers
- Creamy chipotle chicken
- Chicken piccata
Chimichurri Chicken
Equipment
- Food processor or blender
Ingredients
- 1½ lb chicken breast, trimmed, butterflied
Chimichurri Sauce
- ¼ c fresh parsley, coarsely chopped
- ¼ c fresh cilantro, coarsely chopped
- 2 Tbsp fresh oregano, coarsely chopped
- 4-8 garlic cloves, minced (see notes)
- 3 Tbsp red wine vinegar
- 1 to 3 tsp crushed red pepper (varies from not spicy to spicy)
- â…“ c extra virgin olive oil
Instructions
Chimichurri Sauce
- In a blender or food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed.Â
- Transfer the processed ingredients to a serving bowl. Season with salt and pepper, to taste. Pour the olive oil over the mixture and let it stand for at least 20 minutes at room temperature before serving. Don’t skip this step, as it allows all the delicious flavors to meld!
Chimichurri Chicken
- Trim the fat off of the chicken. Using a sharp knife, carefully butterfly the chicken by cutting the chicken breast in half horizontally.
- Place the chicken in a large ziploc bag (you can also use a shallow baking dish). Pour half of the chimichurri sauce over the chicken and shake to coat the chicken thoroughly. Refrigerate the chicken and allow it to marinate for a minimum of 30 minutes, but up to 24 hours.
Pan Searing Method
- Heat a large non-stick skillet over medium-high heat. You shouldn't need oil since there is olive oil in the chimichurri marinade, but feel free to drizzle a bit extra if desired. Once the oil is hot, sear the chicken on one side for 3 to 4 minutes. Turn the chicken over and brown on the other side for 3 to 4 minutes. Remove the chicken from the pan and tent with foil for 5 minutes to allow the chicken to rest.
- Spoon the remaining chimichurri over the chicken, as desired. Serve and enjoy!
Grilling Method
- Heat the grill to medium-high. Once it is warm, spray with cooking spray and place the chicken breasts on the grill. Cook for 3-4 minutes on one side. Flip and cook for another 3-4 minutes, or until the internal temperature is 160°F. Note: Cook time may vary by the type of grill you’re using and the size and thickness of your chicken breasts, so for best results use a meat thermometer to ensure the thickest part of the chicken has reached 165°F before eating. We seared our chicken 3 to 4 minutes on both sides using a Lion grill.
- Transfer the chicken from the grill to a serving plate and loosely tent with tin foil to rest for 5 minutes. The chicken will continue cooking to its final temperature of 165F. Serve with chimichurri sauce. Enjoy!
Notes
- Chimichurri can be very pungent due to the garlic. For less sharp chimichurri, just use 4 garlic cloves. For a sharper chimichurri, use the full 8 garlic cloves. It really is personal preference!
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