Chimichurri Chicken (Breasts & Thighs)

Grilled chicken thighs on a white plate drizzled with chimichurri sauce with a bowl of green sauce off to the side

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5 from 3 votes

Prep Time 5

Cook Time 12

Marinating time 30

Total Time 47

Yield 4 servings

Category Main Dish

Cuisine Argentinian

Author Lauren Grant

Description

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.

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Ingredients

Chicken Breast

▢ 1 recipe homemade chimichurri (¾ cup chimichurri)
▢ 1 pound boneless skinless chicken breast cut into ½-inch thick strips
▢ ¾ teaspoon kosher salt

Chicken Thighs (bone-in, skin-on)

▢ 1 recipe homemade chimichurri (¾ cup chimichurri)
▢ 2 pounds bone-in skin-on on chicken thighs
▢ Kosher salt and black pepper

Chicken Thighs (boneless, skinless)

▢ 1 recipe homemade chimichurri (¾ cup chimichurri)
▢ 1 pound boneless skinless chicken thighs
▢ ¾ teaspoon kosher salt

Instructions

Chicken Breasts

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.

Nutrition

Serving: 4-ounces chicken breast + 2 tablespoons sauceCalories: 239kcalCarbohydrates: 3gProtein: 24gFat: 13gSaturated Fat: 1.5gCholesterol: 73mgSodium: 259mgFiber: 1g

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