Chimichurri Chicken

5 from 4 votes

Chimichurri Chicken is a total flavor upgrade for your dinner routine. The spice-rubbed chicken and herb sauce are a perfect match.

Prep Time30

Total Time30

Course: Dinner

Cuisine: American

Keyword: Chimichurri Chicken

Servings: servings

Author: Chelsea Lords

Cost: $13.52

Ingredients

Chimichurri

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

Chicken and Rice

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

US - Metric

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

Notes

Note 1: Chicken Breasts. To use boneless, skinless chicken breasts, grab 1 pound (about 2 breasts). Slice each breast in half horizontally to create thinner cutlets, then pound to an even thickness with a meat mallet.

In a small bowl, mix together:

3 tablespoons olive oil
2-1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon pepper

Add the mixture and chicken to a resealable bag. Knead to coat evenly. Marinate for 30 minutes (or up to 24 hours), or cook right away.

Grill: Cook over medium-high heat for 2 to 4 minutes per side, or until the internal temperature reaches 160–165°F and juices run clear. Let rest for 5 to 10 minutes, then slice against the grain.

Pan: Heat 2 tablespoons oil over medium-high heat. Add chicken once hot and cook for 2 to 4 minutes per side. Add another tablespoon of oil after flipping, if needed.

Mini food processor method: Add all chimichurri ingredients except the oil to a mini food processor. Pulse until the parsley & cilantro are finely chopped but not pureed. Transfer to a bowl, stir in olive oil.

Storage: Store chicken and sauce separately. Keep chicken in an airtight container in the fridge for up to 5 days. Chimichurri sauce will keep in a sealed jar in the fridge for up to 3 days.

Nutrition