This Chimichurri Chicken is an easy but elevated recipe that can be made with breasts or thighs in under one hour. The fresh herb sauce from Argentina is made in a food processor and used as the marinade. This favorite tried-and-true dinner recipe can also be made on the grill or in a skillet.
Toss chicken with ¼ cup Chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken pieces until charred and cooked through, 1½ –2 minutes per side.
Drizzle chicken with additional chimichurri sauce and serve.
Chicken Thighs (bone-in, skin-on)
Loosen skin on thighs and insert about 1 tablespoon Chimichurri underneath the skin, then wrap any excess skin around the thigh. Season thighs generously with salt and pepper, then place in refrigerator for 30 minutes, or cover and chill for up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Place thighs skin side-down on grate and grill until charred, about 4 minutes. Carefully flip (beware of flare ups) and continue to grill until an instant-read thermometer inserted in the centers but not touching the bone registers 165ºF (74ºC), 8–10 minutes.
Drizzle thighs with additional chimichurri sauce and serve.
Chicken Thighs (boneless, skinless)
Toss chicken with ¼ cup Chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165ºF (74ºC), 4–6 minutes per side.
Drizzle chicken with additional chimichurri sauce and serve.
Notes
Keep an eye on the grill if you are cooking chicken thighs. The added fat in the skin can cause flare ups—nothing to be concerned about, but it is a good idea to keep an eye on the grill! Take caution when flipping the thighs as fat that has pooled underneath the skin may drip out and cause a flare up.Tips:
Swap for boneless, skinless chicken thighs. This recipe is also great using boneless, skinless chicken thighs. They cook through a bit quicker than bone-in thighs. Marinate the chicken in same way then grill the thighs until charred on both sides and an instant-read thermometer inserted in the centers registers 165ºF (74ºC), 4–6 minutes per side.
Use different herbs. The sauce is traditionally made with parsley, but you can have a little fun with it too! Try using a mixture of herbs, cilantro and mint would also be great choices too.
Cook in a skillet instead of the grill. If it isn't prime grilling season, this recipe can still be easily made indoors using a cast iron skillet over medium-high heat. Be sure to the chicken is cooked to 165ºF, I recommend searing the bone-in thighs on both sides then finishing in a 400ºF oven for 20 to 30 minutes to ensure they are cooked through.
Storage Instructions:
For the Fridge: You can make the chimichurri sauce up to one week ahead of time. The sauce will last two weeks in an airtight container in the refrigerator, but it's best used within the first week. Store any cooked chicken in an airtight container in the fridge for up to 5 days.
To Freeze: If you want to make a big batch of sauce for quick meals on the fly, you can also freeze it! To freeze chimichurri, pour the sauce into an ice cube tray and freeze. Once solid, transfer the frozen sauce cubes to an airtight container or zipper-lock bag and store in the freezer for up to three months.
It's recommended not to freeze cooked chicken on the bone since it will alter the texture. We like to shred the chicken and remove it from the bone and freeze in a freezer-safe container or bag to use on salads or in pasta sauces later.
Reheating Method: Be sure to bring the sauce to room temperature before using or serving so the flavors can unlock a bit. Reheat the chicken by placing in a baking dish with a 1/2 cup of chicken broth and covered with foil. Warm in a 300ºF oven for 10 to 15 minutes until hot. You can also microwave the chicken for a couple of minutes until warmed through too.
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