Chimichurri Chicken: The Ultimate Guide to Flavorful Grilled Chicken

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Chimichurri Chicken, a vibrant and flavorful dish hailing from Argentina, is about to become your new weeknight obsession! Imagine sinking your teeth into juicy, perfectly grilled chicken, bursting with the fresh, herbaceous flavors of parsley, garlic, oregano, and a hint of chili. This isn’t just another chicken recipe; it’s a culinary journey to the heart of South American cuisine.

Chimichurri sauce, the star of this dish, has a rich history deeply intertwined with Argentinian gaucho culture. Legend has it that the sauce was created by an Irish immigrant named Jimmy McCurry, who, unable to pronounce local sauces, simply asked for “Jimmy’s curry.” Whether the legend is true or not, chimichurri has become a staple in Argentinian cuisine, traditionally served with grilled meats.

What makes Chimichurri Chicken so irresistible? It’s the perfect balance of flavors – the bright, zesty chimichurri complements the savory chicken beautifully. People love it because it’s incredibly easy to make, requiring minimal cooking time and readily available ingredients. Plus, it’s a healthy and delicious way to add excitement to your dinner table. The vibrant green sauce not only tantalizes the taste buds but also adds a beautiful visual appeal to the dish. Get ready to experience a flavor explosion that will leave you craving more!

Chimichurri Chicken this Recipe

Ingredients:

  • For the Chicken:
    • 4 boneless, skinless chicken breasts (about 6-8 ounces each)
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon cayenne pepper (optional, for heat)
    • Salt and freshly ground black pepper to taste
  • For the Chimichurri Sauce:
    • 1 cup packed fresh parsley leaves
    • 1/2 cup packed fresh cilantro leaves
    • 1/4 cup fresh oregano leaves
    • 4 cloves garlic, minced
    • 1/4 cup red wine vinegar
    • 1/2 cup olive oil
    • 1 red chili pepper, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
    • 1 tablespoon lemon juice
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • Salt and freshly ground black pepper to taste
  • Optional Garnishes:
    • Fresh parsley sprigs
    • Lemon wedges

Preparing the Chimichurri Sauce:

Okay, let’s start with the star of the show – the chimichurri! This vibrant sauce is what makes this chicken dish sing. Don’t be intimidated by the list of ingredients; it’s super easy to throw together.

  1. Combine the Herbs: In a food processor, combine the parsley, cilantro, and oregano. Pulse until finely chopped. You don’t want a puree, just nicely chopped herbs. If you don’t have a food processor, you can finely chop the herbs by hand. It’ll take a little longer, but the result will be just as delicious!
  2. Add the Garlic and Chili: Add the minced garlic and chopped red chili pepper (or red pepper flakes) to the food processor. Pulse a few more times to incorporate.
  3. Incorporate the Wet Ingredients: Pour in the red wine vinegar, olive oil, and lemon juice. Pulse until everything is well combined. The sauce should be slightly chunky, not completely smooth.
  4. Season to Perfection: Transfer the chimichurri sauce to a bowl. Stir in the dried oregano, smoked paprika, salt, and pepper. Taste and adjust the seasonings as needed. I usually add a little extra salt and lemon juice to brighten it up. Remember, the flavor will develop even more as it sits, so don’t over-season initially.
  5. Let it Rest: Cover the bowl and let the chimichurri sauce sit at room temperature for at least 30 minutes, or even better, for an hour or two. This allows the flavors to meld together beautifully. You can also make it a day ahead and store it in the refrigerator. Just bring it to room temperature before serving.

Preparing the Chicken:

Now that the chimichurri is doing its thing, let’s get the chicken ready. This part is quick and simple!

  1. Pound the Chicken (Optional): If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch). This helps them cook more evenly and quickly. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them.
  2. Season the Chicken: In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Marinate the Chicken: Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated. You can cook the chicken immediately, or for even better flavor, let it marinate in the refrigerator for at least 30 minutes, or up to a few hours. The longer it marinates, the more flavorful it will be!

Cooking the Chicken:

Time to cook the chicken! You have a few options here: grilling, pan-searing, or baking. I’ll give you instructions for both grilling and pan-searing, as those are my preferred methods.

Grilling Instructions:

  1. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
  2. Grill the Chicken: Place the chicken breasts on the grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. Avoid overcooking, as this will make the chicken dry.
  3. Rest the Chicken: Remove the chicken from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Pan-Searing Instructions:

  1. Heat the Pan: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Make sure the pan is hot before adding the chicken.
  2. Sear the Chicken: Place the chicken breasts in the hot skillet and sear for about 5-7 minutes per side, or until golden brown and cooked through. Again, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  3. Rest the Chicken: Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing.

Baking Instructions (Alternative):

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Bake the Chicken: Place the chicken breasts in a baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  3. Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.

Serving the Chimichurri Chicken:

The final step – and the best part! – is serving up this delicious chimichurri chicken.

  1. Slice the Chicken: Slice the chicken breasts against the grain into thin strips. This makes it easier to eat and helps to tenderize the chicken even more.
  2. Top with Chimichurri: Arrange the sliced chicken on a platter or individual plates. Generously spoon the chimichurri sauce over the chicken. Don’t be shy – the more chimichurri, the better!
  3. Garnish (Optional): Garnish with fresh parsley sprigs and lemon wedges, if desired.
  4. Serve Immediately: Serve the chimichurri chicken immediately. It’s fantastic on its own, or you can serve it with your favorite sides.

Serving Suggestions:

This chimichurri chicken is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorites:

  • Roasted Vegetables: Roasted potatoes, sweet potatoes, broccoli, or asparagus are all great choices.
  • Rice or Quinoa: A simple side of rice or quinoa is perfect for soaking up the flavorful chimichurri sauce.
  • Salad: A fresh green salad or a vibrant tomato salad adds a nice contrast to the richness of the chicken.
  • Grilled Corn on the Cob: If you’re grilling the chicken, throw some corn on the cob on the grill too!
  • Mashed Potatoes or Cauliflower Mash: Creamy mashed potatoes or cauliflower mash are always a crowd-pleaser.
  • Black Beans: A side of black beans complements the flavors beautifully.

Tips and Variations:

Want to customize this recipe to your liking? Here are a few tips and variations to try:

  • Spice it Up: If you like things spicy, add more cayenne pepper or red pepper flakes to the chicken marinade and/or the chimichurri sauce. You can also use a hotter chili pepper in the chimichurri.
  • Add Some Citrus: For an extra burst of flavor, add the zest of one lemon or lime to the chimichurri sauce.
  • Use Different Herbs: Feel free to experiment with different herbs in the chimichurri sauce. Mint, basil, or chives would all be delicious additions.
  • Make it Ahead: The chimichurri sauce can be made up to 2 days in advance and stored in the refrigerator. The chicken can also be marinated ahead of time.
  • Use Chicken Thighs: If you prefer chicken thighs, you can

    Chimichurri Chicken

    Conclusion:

    This Chimichurri Chicken recipe isn’t just another chicken dish; it’s a flavor explosion waiting to happen in your kitchen! From the vibrant, herbaceous chimichurri sauce to the perfectly cooked, juicy chicken, every bite is a testament to fresh ingredients and simple techniques. I truly believe this will become a staple in your weeknight dinner rotation.

    Why is it a must-try? Because it’s incredibly versatile, satisfying, and, most importantly, delicious! The bright, tangy chimichurri cuts through the richness of the chicken, creating a balanced and unforgettable meal. It’s also surprisingly easy to make, requiring minimal prep time and readily available ingredients. Forget boring chicken dinners – this recipe injects excitement and flavor into a classic protein.

    But the fun doesn’t stop there! The beauty of this recipe lies in its adaptability. Looking for serving suggestions? I love serving this Chimichurri Chicken over a bed of fluffy quinoa or couscous to soak up all that delicious sauce. Roasted vegetables like bell peppers, zucchini, and red onion make a fantastic side dish, complementing the flavors of the chimichurri perfectly. For a lighter option, try serving it with a fresh salad of mixed greens, avocado, and cherry tomatoes.

    And if you’re feeling adventurous, consider these variations:

    * Spicy Chimichurri: Add a pinch of red pepper flakes or a finely chopped jalapeño to the chimichurri sauce for an extra kick.
    * Grilled Chimichurri Chicken: Marinate the chicken in the chimichurri sauce for at least 30 minutes, then grill it to perfection for a smoky flavor.
    * Chimichurri Chicken Skewers: Cut the chicken into bite-sized pieces, thread them onto skewers, and grill or bake them. Serve with extra chimichurri for dipping.
    * Chimichurri Chicken Tacos: Shred the cooked chicken and serve it in warm tortillas with your favorite taco toppings, like shredded cabbage, pico de gallo, and a dollop of sour cream.
    * Chimichurri Chicken Salad: Dice the cooked chicken and toss it with mixed greens, avocado, cucumber, and a light vinaigrette. Drizzle with extra chimichurri for added flavor.

    The possibilities are endless! Don’t be afraid to experiment and make this recipe your own. I encourage you to play around with different herbs, spices, and serving suggestions to create a dish that perfectly suits your taste.

    So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of Chimichurri Chicken. I’m confident that you’ll love this recipe as much as I do.

    And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve it with? Share your photos and comments on social media using [Your Hashtag Here] or leave a comment below. I can’t wait to see your culinary creations and hear your feedback. Happy cooking! Let me know what you think of this Chimichurri Chicken recipe. I’m excited to hear all about your cooking adventures!

    Chimichurri Chicken: The Ultimate Guide to Flavorful Grilled Chicken

    Flavorful grilled or pan-seared chicken breasts topped with a vibrant and herbaceous homemade chimichurri sauce. A quick and easy weeknight meal!

    Prep Time20 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Category: Dinner
    Yield: 4 servings
    Save This Recipe

    Ingredients

    • 4 boneless, skinless chicken breasts (about 6-8 ounces each)
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon cayenne pepper (optional, for heat)
    • Salt and freshly ground black pepper to taste
    • 1 cup packed fresh parsley leaves
    • 1/2 cup packed fresh cilantro leaves
    • 1/4 cup fresh oregano leaves
    • 4 cloves garlic, minced
    • 1/4 cup red wine vinegar
    • 1/2 cup olive oil
    • 1 red chili pepper, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
    • 1 tablespoon lemon juice
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • Salt and freshly ground black pepper to taste
    • Fresh parsley sprigs
    • Lemon wedges

    Instructions

    1. Prepare the Chimichurri Sauce:
      • In a food processor, combine the parsley, cilantro, and oregano. Pulse until finely chopped.
      • Add the minced garlic and chopped red chili pepper (or red pepper flakes) to the food processor. Pulse a few more times to incorporate.
      • Pour in the red wine vinegar, olive oil, and lemon juice. Pulse until everything is well combined.
      • Transfer the chimichurri sauce to a bowl. Stir in the dried oregano, smoked paprika, salt, and pepper. Taste and adjust the seasonings as needed.
      • Cover the bowl and let the chimichurri sauce sit at room temperature for at least 30 minutes, or even better, for an hour or two.
    2. Prepare the Chicken:
      • If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch).
      • In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
      • Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated. You can cook the chicken immediately, or for even better flavor, let it marinate in the refrigerator for at least 30 minutes, or up to a few hours.
    3. Cook the Chicken (Grilling Instructions):
      • Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
      • Place the chicken breasts on the grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
      • Remove the chicken from the grill and let it rest for 5-10 minutes before slicing.
    4. Cook the Chicken (Pan-Searing Instructions):
      • Heat a tablespoon of olive oil in a large skillet over medium-high heat. Make sure the pan is hot before adding the chicken.
      • Place the chicken breasts in the hot skillet and sear for about 5-7 minutes per side, or until golden brown and cooked through. Again, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
      • Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing.
    5. Cook the Chicken (Baking Instructions):
      • Preheat your oven to 375°F (190°C).
      • Place the chicken breasts in a baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
      • Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.
    6. Serve:
      • Slice the chicken breasts against the grain into thin strips.
      • Arrange the sliced chicken on a platter or individual plates. Generously spoon the chimichurri sauce over the chicken.
      • Garnish with fresh parsley sprigs and lemon wedges, if desired.
      • Serve immediately.

    Notes

    • The chimichurri sauce can be made up to 2 days in advance and stored in the refrigerator.
    • The chicken can be marinated ahead of time.
    • Spice it up by adding more cayenne pepper or red pepper flakes to the chicken marinade and/or the chimichurri sauce.
    • Add the zest of one lemon or lime to the chimichurri sauce for an extra burst of flavor.
    • Feel free to experiment with different herbs in the chimichurri sauce. Mint, basil, or chives would all be delicious additions.
    • If you prefer chicken thighs, you can substitute them for the chicken breasts. Adjust cooking time accordingly.
    • Serve with roasted vegetables, rice or quinoa, salad, grilled corn on the cob, mashed potatoes or cauliflower mash, or black beans.

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