Packed with bold flavours and fresh ingredients, this chimichurri chicken sandwich is a proper treat. Juicy grilled chicken is smothered in a punchy homemade chimichurri sauce, then layered into your favourite bread and whatever extra toppings you fancy. It’s quick, easy, and absolutely bursting with herby, garlicky goodness. One bite and you’ll be hooked!
Slather the chimichurri onto your chicken and pile it high onto your favourite sandwich bread – whether that’s a soft brioche bun, a crusty roll, or thick slices of sourdough. Add a few extra toppings like crispy lettuce, fresh tomatoes, and red onions for a little crunch to round it all off.
This sandwich is everything you want in a lunch or dinner – quick, easy, and a bit of a show-off when it comes to flavour. Perfect for impressing at a casual BBQ, spicing up a midweek meal, or just treating yourself to something a bit different without any fuss. Once you take that first bite, you’ll be wondering why sandwiches have ever been anything less than this amazing!
What is Chimichurri
This vibrant green sauce is bursting with flavour. Fresh herbs, garlic, chilli, a splash of vinegar, and good olive oil all come together to make something seriously special. Originally from Argentina and Uruguay, chimichurri is traditionally served with grilled meats, but honestly, it’s brilliant on just about everything. So you can drizzle it over roasted veg, spoon it onto steak, or stir it through grains for a punchy boost. It’s quick to make, full of bold flavour, and brings a little sunshine to your plate every time.
The beauty of chimichurri is how easy it is to make your own version. Whether you can stick with the classic parsley base, or mix in coriander (fresh coriander lovers—this one’s for you), oregano, or mint for a twist. Some people prefer it with a bit more kick—just add extra chilli or a pinch of red pepper flakes. Fancy it a bit tangier? Then a squeeze of lemon or lime works wonders. And for something richer, try blending in a touch of avocado or a spoonful of yoghurt for a creamier version.
Whether you like it spicy, herby, sharp, or mellow, chimichurri is one of those sauces you can tweak to suit your mood—and it never gets old.
Does chimichurri go with chicken
Yes, chimichurri goes very well with chicken and complements it beautifully. It’s often used as a marinade before cooking or simply spooned over grilled, roasted, or baked chicken afterward. It adds a bright, zesty lift to the dish without overpowering it.
Chimichurri Chicken Sandwich Ingredients
- Chicken: has a lovely mild flavour that soaks up all that herby, garlicky goodness like a dream. We prefer to use chimichurri chicken thighs in our sandwich for the extra flavour the darker cut brings.
- Parsley: bright and tangy, gives a beautiful fresh flavour to the chimichurri sauce chicken.
- Olive oil: the base carrier for all the irresistible flavours in this chimichurri sauce for chicken.
- Red wine vinegar: gives sour, acidic notes and a fruity aroma to the dish.
- Red onion: milder and sweeter than their brown counterparts, making them brilliant to be used uncooked.
- Dried oregano: for an earthy, slightly bitter taste, helps balance out flavours perfectly.
- Red chillies: adds a kick to the chimichurri marinade, red chillies are deeper and more earthy in flavour.
- Garlic: prized for its ability to enhance the flavour of dishes, the taste of garlic is bold and distinctive, and adds depth to the chimichurri sauce recipe.
- Salt and pepper: balances and rounds off the flavours in the dish. Do taste and adjust to your personal preference.
- Bread: we prefer to use Ciabatta bread for the sandwich as it has a sturdy, chewy crust and an airy, slightly spongy interior. This makes it strong enough to hold up against juicy, sauce-heavy fillings without falling apart or getting soggy too quickly.
- Rocket: (known as arugula in the US) a peppery, leafy green often used in salads, sandwiches, and pasta dishes for a fresh, slightly spicy kick.
- Tomato: brings a burst of natural juiciness, which helps balance out the hearty chicken and the slightly oily chimichurri.
- Avocado: adds creaminess, richness, and balance to the bold flavours.
- Mozzarella: adds creaminess, a soft texture, and balance to the sandwich.
How to make a chimichurri chicken sandwich
Two elements to make this: first make the sauce and leave the flavours to infuse. Then cook the chicken with some of the sauce before compiling the sandwich.
Let’s make the chimichurri chicken marinade
Step 1: Finely chop the parsley, chillies, garlic, and red onion. Tip the chopped ingredients into a bowl along with the oregano, salt and black pepper.
Step 2: Add in the olive oil and red wine vinegar and mix to combine.
Step 3: Leave the dressing for at least 20 minutes (or up to 2 hours) for the flavours to infuse with the oil. Place the chicken in a bowl along with a quarter of the prepared marinade. Toss everything to evenly coat the chicken, then leave for the flavours to infuse for about 10-30 minutes.
Step 4: Heat a pan over medium heat, then tip the marinated chicken into the pan (no need for any oil). Cook the chicken until cooked through, turning halfway through cooking to ensure evenly cooked on all sides.
Now it’s time to make the sandwich!
Step 5: Cut your Ciabatta in half and place down a small bed of rocket. Then add the sliced mozzarella and avocado. Next place the chicken and spoon the remaining sauce over the cooked chicken.
Step 6: Finish with sliced tomatoes over the top.
What to Serve with these Chimichurri Sandwiches
Chimichurri chicken sandwiches are bold and fresh, so the best sides are light, crisp, or a little tangy to match that energy. So here are great ideas for what to serve alongside them:
Tomato Onion Salad
Juicy tomatoes and sweet red onion dressed with olive oil, vinegar, and herbs match the sandwich’s brightness without competing.
Corn Ribs
Sweet corn ribs baked in the air fryer pairs beautifully with the smoky, herby flavours of the chicken.
Red Cabbage and Apple Coleslaw
A slaw with a vinegar dressing (instead of heavy mayo) adds sweet crunch and a little tang that cuts through the richness of the sandwich.
Tips for making the chicken with chimichurri sauce
- You can use a food processor, but chimichurri sauce with chicken is best when the herbs are hand-chopped. It gives the sauce a better texture and prevents it from turning into a puree.
- We really recommend using a high-quality extra virgin olive oil to make the sauce. It makes a difference huge difference.
- Chimichurri is super flexible. Like it spicier? Add more chilli or a pinch of red pepper flakes. Want more tang? Up the vinegar or add a squeeze of fresh lemon or lime.
- Once the chimichurri sauce has been made, allow it to sit for at least a half hour to allow the flavours to blend together with the oil. We like to make some of this ahead of time, the day before we need to use it, then leave it overnight in the fridge for the flavours to infuse.
- Allowing the chimichurri chicken thighs time to sit in the marinade too will bright greater depth of flavour to the chicken. As with making the sauce, leave for the flavours to infuse for at least a half hour.
Troubleshooting
If you have any questions about this chimichurri chicken sandwich, please drop us a comment below, we would love to help. Additionally, if you enjoyed this recipe, we would really appreciate if you would leave us a star rating and review below!
Chimichurri Chicken Sandwich
Ingredients
For the Chimichurri marinade
- 30 g parsley
- 2 red chillies serrano or jalapeños
- 2 cloves garlic large
- 1/2 red onion
- 1 tbsp dried oregano
- 1 tsp course sea salt
- 1/2 tsp black pepper
- 120 ml olive oil extra virgin
- 20 ml red wine vinegar
For the protein
- 4 chicken thighs boneless and skinless
For the sandwich
- 2 half Ciabatta
- 2 vine tomatoes
- 1 ripe avocado
- handful rocket
- 250 g mozzerella
Equipment
- 1 chopping board
- 1 kitchen knife
- 1 Mixing bowl
- 1 grill, griddle pan, or frying pan
- 1 meat thermometer optional
Instructions
How to make the chimichurri marinade
- Finely chop the parsley, chillies, garlic, and red onion.30 g parsley, 2 red chillies, 2 cloves garlic, 1/2 red onion
- Tip the chopped ingredients into a bowl along with the oregano, salt and black pepper.1 tbsp dried oregano, 1 tsp course sea salt, 1/2 tsp black pepper
- Add in the olive oil and red wine vinegar and mix to combine.120 ml olive oil, 20 ml red wine vinegar
- Leave the dressing for at least 20 minutes (or up to 2 hours) for the flavours to infuse with the oil.
For the chicken
- Place the chicken in a bowl along with a quarter of the prepared marinade. Toss everything to evenly coat the chicken, then leave for the flavours to infuse for about half hour4 chicken thighs
- Heat a pan over medium heat, then tip the marinated chicken into the pan (no need for any oil). Cook the chicken until cooked through, turning halfway through cooking to ensure evenly cooked on all sides.
For the sandwich
- Slice the bread in half.2 half Ciabatta
- Slice the tomatoes, avocado, and mozzarella.2 vine tomatoes, 1 ripe avocado, 250 g mozzerella
- Place down a small bed of rocket on the bread, then add the mozzarella and avocado.handful rocket
- Place the chicken and spoon the remaining sauce over the cooked chicken.
- Finish with sliced tomatoes over the top.
Notes
-
- You can use a food processor, but chimichurri sauce with chicken is best when the herbs are hand-chopped. It gives the sauce a better texture and prevents it from turning into a puree.
-
- We really recommend using a high-quality extra virgin olive oil to make the sauce. It makes a difference huge difference.
-
- Chimichurri is super flexible. Like it spicier? Add more chilli or a pinch of red pepper flakes. Want more tang? Up the vinegar or add a squeeze of fresh lemon or lime.
-
- Once the chimichurri sauce has been made, allow it to sit for at least a half hour to allow the flavours to blend together with the oil. We like to make some of this ahead of time, the day before we need to use it, then leave it overnight in the fridge for the flavours to infuse.
- If you wish to use a a different bread instead of ciabatta, reduce or increase the amount of ingredients appropriately.
-
- Allowing the chimichurri chicken thighs time to sit in the marinade too will bright greater depth of flavour to the chicken. As with making the sauce, leave for the flavours to infuse for at least a half hour.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @ourjazkitchen on Instagram.