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Chimichurri chicken in a large, white skillet.

Chimichurri Chicken

Chimichurri chicken is completely packed full of fresh, delicious flavor and the total opposite of bland. This recipe features heavenly herb sauce over juicy chicken thighs. It's versatile and goes with almost any side dish!
Course Main Course
Cuisine Argentina
Keyword chicken chimichurri, chimichurri, chimichurri sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Calories 410kcal


For the Chimichurri Sauce

  • 1 cup chopped cilantro you can also use parsley instead
  • ¼ cup red onion or shallot chopped
  • salt and black pepper to taste
  • 2 garlic cloves chopped
  • 1 teaspoon fresh oregano chopped
  • cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 tsp crushed red pepper flakes


For the Chimichurri

  • To prepare the Chimichurri sauce, combine all the listed ingredients in a bowl in the given order, stir well, cover the bowl, and refrigerate for 2 hours or overnight.

For the Chicken

  • Place chicken into a mixing bowl. Season chicken with salt and pepper. Then, add half of the prepared chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.
  • Add olive oil to a skillet and place the chicken thighs in it. Cook over medium heat for 3-4 minutes on each side, or until the chicken is cooked through. The chicken should reach an internal temperature of 165F.
  • To serve it, arrange the chicken on a platter, spoon the remaining chimichurri sauce over it, and serve immediately. Enjoy!



  • Fresh garlic cloves offer the best flavor, though jarred/minced garlic will work fine.
  • Feel free to swap the chicken thighs for chicken breasts.
  • You can use a food processor to chop ingredients, just be careful not to over-puree as chimichurri should have texture.
  • Make some extra chimichurri sauce! It goes great on so many things.
  • To make this recipe ahead of time, simply marinate chicken overnight.
  • To store: Store leftover chimichurri chicken in an airtight container for up to 4 days in the fridge. 
  • To reheat: You can reheat chicken in the microwave or on the stovetop when ready to eat. 
  • To freeze: Freeze the cooked chicken in a freezer-safe bag or container for up to 3 months.  


Serving: 1/3 | Calories: 410kcal | Carbohydrates: 18g | Protein: 25g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 44mg | Sodium: 1323mg | Potassium: 633mg | Fiber: 7g | Sugar: 9g