by Apple Therapy

Chimichurri Chicken

Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 15 minutes
Total Time: 45 minutes
Servings: 6 People

You can make this Chimichurri Chicken on the grill or the stovetop. Marinating the chicken in chimichurri sauce tenderizes and topping it with more chimichurri adds a more vibrant flavor.

For the Chicken

  • 2 lbs chicken thighs, about 8 pieces
  • ½ tsp fine sea salt

Chimichurri Sauce

  • 1 cup fresh flat-leaf parsley
  • 4 garlic cloves, finely minced
  • ⅓ cup extra virgin olive oil
  • 2 ½ Tbsp red wine vinegar
  • ½ tsp dried oregano, or 1 Tbsp fresh oregano
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper flakes

1. To Prepare the Chimichurri Sauce: Combine all ingredients in a bowl. Stir together, cover, and refrigerate for 2 hours or overnight. If you don’t have time to chop all the herbs by hand, you can put it all in a food processor and pulse until the desired consistency.

2. To Marinade the Chicken: Place chicken into a mixing bowl and add 1/2 tsp salt
and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*

* If marinating the chicken in the refrigerator overnight, take it out of the refrigerator 15 min before grilling to bring it to room temperature.

3. To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken
smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.

Pro Tip: Preheat your grill on high heat for 10 minutes prior to putting the chicken on. This will ensure nice grill marks and make the chicken less likely to stick to your grates. When you put the chicken on, drop the heat to medium. The less you move your chicken when grilling the less it will stick to your grates and the better grill marks you will end up with.

4. To Saute the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp
olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.

5. To Serve the Chicken: Arrange it on a platter and spoon on the remaining
chimichurri sauce, then serve right away.

I serve this with rice and roasted or grilled vegetables (usually zucchini, summer squash, eggplant, bell peppers, and onions). This sauce can be used on any protein or vegetable really, so feel free to adjust as needed and enjoy!

Chimichurri Chicken