What this recipe is
This is a simple, flavor-packed chimichurri chicken that feels fancier than the effort it takes. Juicy chicken, bold herby sauce, and zero complicated steps. It works just as well for a quick dinner as it does for meal prep, which is why it ends up on repeat.
Why it works
Chimichurri does most of the heavy lifting here. The fresh herbs, garlic, and vinegar cut through the richness of the chicken and keep everything tasting bright even after a few days in the fridge. It’s satisfying without being heavy, and the flavors improve as it sits.
When you’d make it
- A low effort weeknight dinner
- Prepping protein for the week
- When you want something fresh and filling
- Nights when you’re bored of the same thing
Why you will make this again
- High-protein
- Meal prep friendly
- Reheats well
- Flexible ingredients
- Bold flavor with few ingredients
It works hot, cold, and reheated making this a versatile recipe.
Tips & Swaps
- Chicken thighs work great if you prefer juicier meat
- Use parsley-only chimichurri if you don’t love cilantro
- Swap red wine vinegar for lemon juice if that’s what you have
- Add a pinch of red pepper flakes for heat
- Store extra chimichurri separately to keep flavors fresh
This recipe is forgiving — don’t overthink it.
Chimichurri Chicken
Ingredients
For the Chicken
- 8 boneless skinless chicken things
For the Chimichurri Sauce
- 1/2 cup finely chopped flat leaf parsley leaves
- 1 tbsp finely chopped oregano leaves or 1 teaspoon dried oregano
- 1 tbsp finely chopped red chili pepper from one small chili pepper, or ½ teaspoon dried red pepper flakes
- 3 to 4 garlic cloves, finely chopped
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
Make chimichurri sauce
- Add the parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper to a small bowl.
- Stir together.
- Note: You can also prepare the chimichurri sauce a day in advance and store in the fridge.
Marinate chicken
- Place the chicken in a bowl and pour about ⅓ of the chimichurri sauce on top. Make sure the chicken pieces are well coated.
- Cover and marinate in the fridge for 20 to 30 minutes.
Cooking
- Heat an outdoor grill or indoor grill pan over medium-high heat.
- Oil the grates, then grill the chicken for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (75°C).
- Alternatively, you can cook the chicken in a skillet or in the oven.
- Top with sauce and serve. Transfer the chicken to a serving plate and spoon the remaining chimichurri sauce on top.
Meal prep notes
- Keeps well in the fridge for 3-4 days
- Store chicken and chimichurri separately if possible
- Reuse throughout the week in bowls, salads, wraps, or alongside roasted vegetables
Freezer instructions
- Freeze after cooking for best texture
- Let chicken cool completely before freezing
- Store in airtight containers or freezer bags, portioned for east reheating
- Keeps well in the freezer for up to 3 months
To thaw & reheat
- Thaw overnight in the fridge
- Reheat gently on the stove or in the microwave
- Add fresh chimichurri after reheating for best flavor and texture
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