The BEST Chimichurri Chicken

If you’re anything like me, you’re always on the hunt for something a bit different to chuck on the grill or liven up a weeknight dinner — and let me tell you, Chimichurri Chicken is where it’s at. Juicy chicken slathered in the punchiest, herby sauce you’ve ever tasted? Yes please!

Now, if you’ve never had chimichurri before, you’re in for a proper treat. It’s this zingy Argentinian/Uruguayan sauce packed with fresh parsley, garlic, a good glug of olive oil, a bit of vinegar for sharpness, and just the right amount of chilli to make things interesting. It’s bright, it’s bold, and honestly, it could make an old boot taste delicious (although we’ll stick with chicken, thank you very much).

What I love about this recipe is how easy it is to pull together — no faffing about with complicated marinades or fancy ingredients. Just a few simple bits from the shop, a quick whizz with a knife or blender, and you’re away. It’s perfect if you’re throwing a last-minute BBQ, trying to impress your mates, or just treating yourself to something a bit special without spending hours chained to the hob.

Plus, it’s ridiculously versatile — slap it on a salad, stuff it in a wrap, or pile it up with chips for a proper feast. However you serve it, one thing’s for sure: once you’ve had a taste, you’ll be wondering where chimichurri’s been all your life.

Right then — apron on, tunes up, and let’s crack on with it!

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. 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. 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? 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.

What sets this authentic chimichurri apart?

• Easy to find ingredients. Our chimichurri sauce from Argentina uses ingredients that are easy to find for really simple but utterly irresistible chimichurri recipes chicken.
• So easy to prepare and cook. Simply make the marinade, then combine everything for the homemade chicken with chimichurri sauce recipes in a bowl and stir together. Leave for the flavours to marry together for at least 20 minutes before cooking. This can easily be prepared (and left to chill in the fridge) the day before too!
• The perfect accompaniment to virtually anything. Argentine chimichurri sauce is traditionally used as a marinade or to dip in meats. However, you could get creative and use it in other ways too! Check out my notes below for other ways you could use this sauce.

Ingredients for chicken with chimichurri

• 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.
• Chicken: chicken’s got a lovely mild flavour that soaks up all that herby, garlicky goodness like a dream.

How to make chimichurri chicken

Two elements to make this: first make the sauce and leave the flavours to infuse. Then combine with the chicken and set aside until you are ready to cook. When it is time to eat, pan fry the meat and serve! Enjoy!

Five minute chimichurri sauce

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.

How to cook chicken with chimichurri

Step 4: 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 hour

Step 5: 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.

Step 6: Place the chicken on a plate. Spoon the remaining sauce over the cooked chicken. Serve immediately and enjoy!

What to serve with chimichurri chicken

This is such a versatile dish, you could serve it with a salad, with some new potatoes or even in some fresh bread as a chicken chimichurri sandwich. Yum!

Is chimichurri sauce spicy?

A chicken chimichurri sauce like this one can certainly bring a kick to your food if you wish it too (simply adjust the chillies used in the recipe). However, I would say it is not as spicy as sriracha or other hot sauces, but more of a warming heat.

Can this chimichurri sauce be frozen?

Yes! I like to freeze the sauce in ice cube trays, which makes for easy portioning and defrosting when you want to use it.

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. For really easy entertaining, prepare everything the day before and leave in the fridge to marinate.

Troubleshooting

If you have any questions about this easy chimichurri recipe chicken, please drop us a comment below, we would love to help. Additionally, if you enjoyed this recipe for chimichurri chicken, we would love you to leave us a star rating and review below! Thanks so much!

Thanks for joining us today! We hope you love this simple chicken with chimichurri recipe as much as we do! Until next time friends!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @ourjazkitchen on Instagram.