Chimichurri Chicken

By Ali Slagle

Chimichurri Chicken
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(2,278)
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.

Ratings

4 out of 5
2,278 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.

Thom

Agree- double the chimichurri! I used about 50/50 parsley to cilantro, and probably a little lighter on the fresh oregano (pretty strong). Absolutely can be made in the food processor, but I recommend either pressing or mashing the garlic as in the recipe to make sure you don't have chunky raw garlic. Grill that chicken!

Wendy

delicious!

Sarah

Way too much red wine vinegar, in my opinion. Couldn't taste the fresh parsley.

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