Go Back
Our chimichurri with chicken is bright, vibrant and fresh, with tender chicken thighs and a beautiful sauce you will not be able to get enough of! Recipe by Jaz Kitchen

Chimichurri with Chicken

Servings 6 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For the Chimichurri sauce

  • 30 g parsley
  • 2 red chillies serrano or jalapeños
  • 2 cloves garlic large
  • 1/2 red onion
  • 1 tbsp dried oregano
  • 1 tsp salt course sea salt
  • 1/2 tsp black pepper
  • 120 ml olive oil extra virgin
  • 20 ml red wine vinegar

For the protein

  • 6 Chicken thighs boneless and skinless

Equipment

  • 1 chopping board
  • 1 kitchen knife
  • 1 Mixing bowl
  • 1 grill, griddle pan, or frying pan
  • 1 meat thermometer optional

Instructions

Five minute chimichurri sauce

  • 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 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.

How to cook chicken with chimichurri

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

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.
    • 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. 
Course: Main Course
Cuisine: South American
Keyword: chicken, chilli, chimichurri, parsley, sauce