Chimichurri Chicken

By Ali Slagle

Chimichurri Chicken
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5(2,407)
Comments
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Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it’s spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it’s marinated in the sauce. Then, it’s sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it’s drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

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Ingredients

Yield:4 servings

    For the Chimichurri Sauce

    • 3garlic cloves, peeled
    • 1½teaspoons kosher salt
    • 1cup parsley leaves and stems
    • ½cup fresh oregano leaves
    • ½teaspoon red-pepper flakes
    • ½teaspoon black pepper
    • 3tablespoons red-wine vinegar
    • ½cup extra-virgin olive oil

    For the Chicken

    • 1½ to 2pounds boneless, skinless chicken thighs or breasts
    • 1tablespoon olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

537 calories; 39 grams fat; 6 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 40 grams protein; 613 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the sauce: On a cutting board, smash and coarsely chop the garlic with ½ teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.

  2. Step 2

    Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about ¾ cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)

  3. Step 3

    Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about ½-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)

  4. Step 4

    Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)

  5. Step 5

    Serve with remaining chimichurri spooned over top.

Tips
  • Oven instructions: Heat oven to 425 degrees. Oil a foil-lined baking sheet, then add the chicken and roast until cooked through and juices run clear, 15 to 20 minutes.
  • Grilling instructions: Heat a grill to medium-high. Oil the grates. Wipe off excess marinade from the chicken, then grill over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 3 minutes per side for breasts.

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Ratings

5 out of 5
2,407 user ratings
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Comments

Diane

Double the marianade

Paola

Loved this recipe. In my experience, chimichurri tastes better if you let it sit for a few hours, so I marinated the chicken in it for about 2 hours before cooking. Served with corn in the cob and broccoli. Total hit.

Sean

Can the chimichurri be made in a food processor to save time? It seems like it's basically a variation on pesto.

Christine

Big hit in our house. Only alterations made to chimichurri was subbing white for red vinegar and adding 1/4t+ of smoked paprika. And grilling meat worked great. Served with Mexican rice and watermelon-jicama-mint salad.

Alisha

Used half the amount of red wine vinegar and would reduce the oil next time by at least 1/4 cup.

Caro

I love it! I made some changes: I doubled the marinade and used 10 garlic cloves. I cooked the chicken on the stove with the whole amount of marinade. How can you eat the chimichurri raw after it has been in contact with uncooked chicken? Did I understand the recipe correctly? Additionally, I dislike the taste of raw garlic. Anyway, I roasted sliced potatoes in the oven and served everything together with a green salad. It was a King's meal.

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