This Chimichurri Chicken recipe is one of those gems that feels gourmet but couldn’t be easier. It’s juicy, herb-packed, and naturally low-carb exactly the kind of meal I turn to when I want something vibrant without the heaviness.
Grilled or pan-seared chicken thighs get smothered in a garlicky chimichurri sauce made with fresh parsley, olive oil, and red wine vinegar, giving you that bold Argentine inspired flavor in every bite. It’s no wonder this recipe’s trending high-protein meals like this can help boost metabolism and support lean muscle without sacrificing taste.
When I first made this on a hot July weekend, it instantly reminded me why simple, herb forward meals always win. The sauce is punchy and aromatic, with just the right hint of heat from red pepper flakes. If you’re used to marinades that take hours this one comes together in minutes.
It’s clean eating that actually excites you. Serve it with a crisp Tomato Cucumber Salad and a cool Citrus Fizz for a meal that tastes like sunshine.
Chimichurri’s sharp, tangy flavor makes it feel fancy, but it’s wildly beginner-friendly. Plus, parsley is packed with antioxidants, and chicken thighs provide a budget-friendly source of complete protein.
If you give it your own twist or pair it with something unexpected, I’d love to hear about it in the comments!
Why This Chimichurri Chicken is Always in My Rotation?
This isn’t just another chicken recipe it’s one I actually look forward to making. Here’s why it’s earned a permanent spot in my weekly lineup:
- Great for meal prep: I started making this on summer Sundays, and it stores beautifully. Honestly, the flavors get even bolder overnight—perfect for quick lunches.
- No grocery run needed: The sauce comes together in five minutes using ingredients I already have in my pantry, which is a total lifesaver on busy nights.
- Seasonal swaps keep it fresh: I love using fresh oregano when my herb garden’s thriving. It adds that extra homemade touch without extra effort.
- Keeps me full and focused: The high protein keeps me satisfied for hours—no need to reach for processed snacks in between meals.
- Clean eating, bold flavor: When I’m craving something vibrant and herby without the heaviness, this is the recipe I come back to every time.
Chimichurri Chicken Recipe
Equipment
- Cutting Board
- Sharp Knife
- Mixing bowl (glass or ceramic)
- Whisk or Spoon
- Grill pan or skillet
- Tongs or spatula
- Measuring spoons
Ingredients
For the Chicken:
- 2 lbs chicken thighs about 8 pieces, boneless and skinless
- 1/2 tsp fine sea salt
For the Chimichurri Sauce:
- 1 cup flat-leaf parsley finely chopped from 1 bunch
- 4 garlic cloves finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp dried oregano or 1 Tbsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Finely chop parsley and garlic, then mix all chimichurri sauce ingredients in a bowl.
- Season chicken thighs with sea salt.
- Heat a grill pan or skillet over medium-high heat.
- Add chicken thighs and cook 5–7 minutes per side, until fully cooked and golden.
- Remove from heat and let rest for 2–3 minutes.
- Spoon chimichurri sauce generously over the hot chicken.
- Serve immediately with your favorite sides like Tomato Cucumber Salad or Citrus Fizz.
Nutrition Info:
| Nutrition | Value |
| Calories | 446kcal |
| Carbohydrates | 2g |
| Protein | 25g |
| Fat | 37g |
| Sugar | 0.1g |
| Sodium | 512mg |
Flavor-Packed Variations You Haven’t Tried Yet!
- Swap chicken thighs for bone-in skin-on pieces:
If you’ve got a little more time, bone-in skin-on thighs crisp up beautifully and deliver even deeper flavor. Just adjust cooking time and finish in the oven if needed. - Add roasted garlic to the chimichurri:
For a mellower, slightly sweet twist, swap half the raw garlic for roasted cloves. It tones down the sharp bite while keeping that garlicky depth. - Stir in finely chopped sun-dried tomatoes:
Adding a spoonful to the chimichurri gives it an umami boost and a pop of chewy texture especially great if you’re skipping vinegar for a lower-acid version. - Use it as a marinade before grilling:
Instead of just spooning the sauce on after, reserve some for serving and marinate the chicken in the rest for a couple hours. It infuses the flavor deep into the meat. - Try a smoky version:
Add a pinch of smoked paprika or grill the chicken over charcoal to bring out a deeper, smoky edge that contrasts beautifully with the bright herbs. - Make it a bowl meal:
Slice the chicken and serve it over quinoa, grilled corn, and black beans for a hearty, high-protein chimichurri bowl great for meal prep or weeknight dinners.
Quick Questions?
Q. Can I use chicken breasts instead of thighs?
Ans: Yes, but thighs stay juicier and are more forgiving. If using breasts, butterfly them for even cooking and don’t overcook they dry out fast.
Q. Can I make the chimichurri ahead of time?
Ans: Absolutely! It tastes even better after a few hours in the fridge. Just bring it to room temp before serving for the best flavor and texture.
Q. What if I don’t have red wine vinegar?
Ans: Use white wine vinegar or fresh lemon juice as a backup. The flavor will be slightly different but still bright and tangy.
Q. Can I grill the chicken instead of using a pan?
Ans: Yes! This recipe shines on a grill. Just oil the grates well and cook on medium-high heat until charred and cooked through.
Q. How long does leftover chimichurri last?
Ans: Stored in an airtight container in the fridge, it keeps for up to 5 days. It may separate slightly just give it a stir before using.
Q. Is this recipe freezer-friendly?
Ans: The cooked chicken freezes well, but chimichurri is best fresh. If freezing, store sauce separately and make a fresh batch when ready to serve.
