Chimichurri Chicken Recipe
Juicy grilled chicken thighs topped with fresh, garlicky chimichurri sauce—vibrant, tangy, and herby. It’s a quick, protein-rich dish that tastes gourmet without the fuss and fits perfectly into clean eating.
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.
