Chimichurri Chicken

By Ali Slagle

Published May 20, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
30 minutes
Rating
5(2,474)
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

  • 3 garlic cloves, peeled

  • 1 ½ teaspoons kosher salt

  • 1 cup parsley leaves and stems

  • ½ cup fresh oregano leaves

  • ½ teaspoon red-pepper flakes

  • ½ teaspoon black pepper

  • 3 tablespoons red-wine vinegar

  • ½ cup extra-virgin olive oil

FOR THE CHICKEN

  • 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts

  • 1 tablespoon olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 187 milligrams cholesterol; 537 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 39 grams fat; 3 grams fiber; 613 milligrams sodium; 40 grams protein

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
2,474 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.

Alice

Absolutely delicious. I followed the directions exactly, using the oven version. This will be a recipe I cook for dinner guests.

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.

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