Description
This chimichurri chicken recipe is loaded with bold garlic herb flavor, perfect for grilling or pan-searing. A juicy and vibrant chicken dinner idea, made with a fresh parsley and cilantro chimichurri sauce. Great for gluten-free, low-carb, and dairy-free diets.
Ingredients
4 boneless skinless chicken thighs
1 cup fresh parsley
1 cup fresh cilantro
4 garlic cloves
3 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Add parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper to a food processor. Pulse until finely chopped.
2. While blending, slowly drizzle in olive oil until the mixture becomes cohesive but still textured.
3. Place chicken in a bowl or resealable bag and pour half of the chimichurri over it. Toss to coat evenly and marinate for 30 minutes to 4 hours.
4. Heat grill, skillet, or oven to medium-high. Cook chicken until internal temperature reaches 165°F.
5. Slice chicken and spoon remaining chimichurri sauce over the top. Serve hot with your favorite sides.
Notes
Use fresh herbs only, not dried.
The chimichurri also makes a great dipping sauce.
Leftover sauce can be stored up to 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled or Pan-Seared
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 290
- Sugar: 0g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 85mg