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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.