Chimichurri Chicken Recipe
Easy Chimichurri Chicken Recipe featuring marinated chicken thighs grilled or sautéed, served with a zesty chimichurri sauce.
Equipment
- Grill
- Skillet
- Mixing Bowl
- Instant-Read Thermometer
Ingredients
For the Chicken
- 2 lbs chicken thighs about 8 pieces, boneless and skinless
- ½ teaspoon fine sea salt
For the Chimichurri Sauce
- 1 cup flat-leaf parsley finely chopped from 1 bunch
- 4 cloves garlic finely minced
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoon red wine vinegar
- ½ teaspoon dried oregano or 1 tablespoon fresh oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
Preparation
- Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
- Place chicken into a mixing bowl and add ½ teaspoon salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.
- 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.
- To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 tablespoon 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.
- To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.
Notes
If marinating the chicken in the refrigerator overnight, take it out of the refrigerator 15 minutes before grilling to bring it to room temperature for even cooking.
Nutrition
Serving: 1servingCalories: 446kcalCarbohydrates: 2gProtein: 25gFat: 37g
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