Chimichurri Chicken is everything I want in a weeknight dinner. It’s fast to prep, simple to cook, and packed with fresh flavor.
Author’s Notes
Sauce GOALS!
The green sauce I want to put on everything.
I’m a sauce lover through and through. I’ll find any excuse to add one, and after 10+ years of sharing recipes, I’ve nailed my go-to favorites. This chimichurri is high on that list!
While this version isn’t fully traditional to Argentina’s chimichurri verde, it’s my take on the iconic herb sauce and the one I make again and again.
Nothing boosts the flavor of meat like this sauce. I love it on my baked chicken thighs, but it’s great on chicken breasts too!
And please promise me you’ll try it on flank steak too sometime. It’s SO good!
Chimichurri Chicken Ingredients
- Cilantro & Parsley: After washing, dry herbs well. Wet herbs dilute the sauce.
- Chicken: I prefer thighs, but chicken breasts will work with a different cooking method.
- Red Wine Vinegar: White vinegar works in a pinch. Skip strong ones like balsamic.
- Honey: Add to taste. If unsure about the sweetness, start small and adjust.
- Olive Oil: Use a high-quality olive oil for the best flavor.
- Red Pepper Flakes: I’ve found dried flakes add better flavor than fresh chili here.
To Blend or Chop?
Hand-Chopped (Traditional and what I use for this Chimichurri Chicken)
- Chunky, rustic texture
- Herbs stay bright and green
- Best for spooning over grilled meat or tossing with grains
Blended or Food Processed:
- Smooth and uniform texture
- Fast and easy
- Great for marinades or dressings
- Can dull the green color if over-blended
My Take: I hand-chop when serving it over grilled chicken or steak. If I’m short on time or using it as a marinade, I do a quick blend. Make sure it’s just a few pulses in the food processor, not a full puree!
What To Serve With Chimichurri Chicken:
Healthy
Chickpea Salad Recipe
Side Dishes
Cilantro Lime Rice
Healthy
Cucumber Salad
Side Dishes
Roasted Asparagus (Two Ways!)
Chimichurri Chicken
Ingredients
- 4 cloves garlic finely chopped (1 tbsp)
- 2 tablespoons red wine vinegar
- 1 large lime (2 tbsp juice; or use more vinegar)
- 1/2 cup finely chopped cilantro (measure after chopping)
- 1/2 cup finely chopped flat-leaf parsley (measure after chopping)
- 1/2 cup olive oil
- 3/4 teaspoon dried oregano (or 1 tbsp tightly packed fresh)
- 1/8 teaspoon red pepper flakes or more to taste
- 1 tablespoon honey (optional, add to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 batch baked chicken thighs (<- click link for recipe), see note 1 for breasts
- 1 batch cilantro-lime rice (<- click link for recipe), or plain rice
Instructions
- Sauce: Juice the lime to get 2 tablespoons. In a wide-mouth mason jar, stir together the garlic, red wine vinegar, and lime juice. Add the olive oil, dried oregano, red pepper flakes, and honey. Seal the jar and shake well to combine. Finely chop the parsley and cilantro. Measure out ½ cup of each and stir into the jar. Season with salt and pepper. Seal again and refrigerate overnight or let it sit at room temperature while prepping the rest of the meal.
- Chicken: Cook chicken thighs using the linked recipe or use your favorite seasoned chicken. (The linked recipe calls for 2 pounds of chicken thighs; if you want extra sauce, either double the chimichurri or halve the chicken amount.)
- Rice: Use one of the linked rice recipes above or cook rice using your usual method.
- Assemble bowls: Spoon rice into bowls. If using plain rice, stir in about ⅓ cup chimichurri for added flavor. Top with chicken and spoon more chimichurri over everything.
Video
Recipe Notes
- 3 tablespoons olive oil
- 2-1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Use Leftover Chimichurri
While chimichurri is usually served as a condiment, it also works great as a marinade or flavor booster for grains, salads, and more. Here are some of my favorite ways to use it:
- Tossed in couscous (try this shrimp couscous!), cooked quinoa, or cooked rice
- Added to grilled vegetables or roasted vegetables
- In a salad (as the dressing) with avocado, tomato, and red onions
- Over every type of grilled protein you can imagine
- Added to cooked beans
- Folded into mayo to create a delicious herb spread for sandwiches or wraps
- Stirred into sour cream or Greek yogurt for a creamy taco sauce
Storage
Should Chimichurri Sauce Be Refrigerated?
Chimichurri sauce tastes best at room temperature, but the flavor gets even better after it sits for an hour or overnight in the fridge. Store it in a sealed container in the fridge and eat within 2-3 days.
To freeze, pour any leftover sauce into an ice cube tray and freeze until solid. Transfer the cubes to a sealed bag or container and store for up to 3 months. Thaw in the fridge.
I absolutely love this chimichurri sauce recipe of yours, fantastic!!! My husband puts it on everything.
I am SO thrilled to hear this! Thanks so much Cindy! 🙂
Is there a recipe for the rice you show in the chimichurri chicken picture?
Another chicken recipe. My next assignment is to cook this recipe. I love the way it cooks. It is easy to prepare. I will think some ingredients to add to make it tastier and delicious. Thank you.
Thank you Chelsea!!!!! (:
I love Chimichurri Sauce!!!!!
Another great recipe, but all of your recipes always are!!!!! (:
So don’t stop!!!!!
Have a Wonderful Day!!!!! (:
Yay!! I’m so happy to hear you enjoyed! Thank you so much Maria you made my day! 🙂
I don’t think ive ever tried chimichurri before, sound really great though
dorky-and-weird.blogspot.com
xoxo <3
Thanks Jessy! 🙂