Name: Chimichurri Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Argentinian
Ingredients: 4 cloves garlic, finely chopped (about 1 tbsp); 2 tablespoons red wine vinegar; 1 large lime, juiced (about 2 tbsp lime juice); 1/2 cup finely chopped cilantro (measured after chopping); 1/2 cup finely chopped flat-leaf parsley (measured after chopping); 1/2 cup olive oil; 3/4 teaspoon dried oregano (or 1 tbsp tightly packed fresh oregano); 1/8 teaspoon red pepper flakes (add more to taste); 1 tablespoon honey (optional, add to taste); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 batch baked chicken thighs (approximately 2 pounds; see note for chicken breasts option); 1 batch cilantro-lime rice (prepared separately)

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Introduction

Chimichurri Chicken is a vibrant and flavorful dish that brings together tender baked chicken thighs and a zesty, herb-packed chimichurri sauce. Paired with cilantro-lime rice, this meal is fresh, easy to prepare, and perfect for any weeknight dinner.

A white plate sits on a white marbled surface, holding a bed of cooked white rice as the base layer. On top of the rice, there are thick slices of grilled chicken breast with a dark, caramelized char on the edges, topped generously with a bright green chimichurri sauce made of chopped herbs and spices. To the side of the chicken, there are slices of fresh green jalapeño and lime wedges positioned on the rice. A small silver cup filled with more green chimichurri sauce rests on the plate partially over the rice, near the chicken. Fresh green parsley leaves are placed as garnish around the dish. The scene includes a white bowl of extra chimichurri sauce and a white bowl of parsley in the background, along with scattered lime wedges and a bottle of golden oil, and a gray-striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cloves garlic, finely chopped (about 1 tbsp)
2 tablespoons red wine vinegar
1 large lime (2 tbsp juice; or use more vinegar)
1/2 cup finely chopped cilantro (measured after chopping)
1/2 cup finely chopped flat-leaf parsley (measured after chopping)
1/2 cup olive oil
3/4 teaspoon dried oregano (or 1 tbsp tightly packed fresh oregano)
1/8 teaspoon red pepper flakes (adjust to taste)
1 tablespoon honey (optional, add to taste)
1/2 teaspoon salt
1/4 teaspoon pepper
1 batch baked chicken thighs (see note for chicken breasts option)
1 batch cilantro-lime rice

Instructions

Step 1: Juice the lime to get about 2 tablespoons of juice. In a wide-mouth jar, combine garlic, red wine vinegar, and lime juice.
Step 2: Add olive oil, dried oregano, red pepper flakes, and honey to the jar. Seal and shake well to mix thoroughly.
Step 3: Finely chop the parsley and cilantro. Measure out ½ cup of each and stir them into the jar. Season with salt and pepper. Seal again and refrigerate overnight or leave at room temperature while preparing the rest of the meal.
Step 4: Cook chicken thighs using your preferred baked chicken recipe. The linked recipe suggests 2 pounds of chicken thighs. For more sauce, either double the chimichurri or reduce the chicken quantity.
Step 5: Prepare cilantro-lime rice using your favorite recipe or cook rice as usual and stir in cilantro and lime juice.
Step 6: Assemble bowls by spooning rice into serving dishes. If using plain rice, stir in about ⅓ cup of chimichurri for extra flavor. Top with chicken thighs and spoon more chimichurri over the top.

Tips & Variations

For a lighter option, substitute chicken breasts in place of thighs and adjust cooking time accordingly.
Add extra red pepper flakes if you prefer a spicier chimichurri sauce.
Letting the chimichurri marinate overnight deepens the flavors, but it also works well if made just before serving.
If fresh herbs are unavailable, use a mix of dried parsley and cilantro, but reduce the quantity as dried herbs are more concentrated.

Storage

Store leftover chimichurri sauce in an airtight container in the refrigerator for up to one week. Keep cooked chicken and rice separately in covered containers for up to 3 days. Reheat chicken gently in the oven or microwave to preserve juiciness. Reheat rice with a splash of water to keep it moist. Chimichurri can be served cold or at room temperature.

How to Serve

The image shows three grilled chicken breasts on a round white plate, each breast with clear dark grill marks crossing the golden-brown surface. The chicken is sprinkled with fresh chopped green herbs and small red chili flakes, adding color contrast. On the side of the plate is a small white bowl filled with a green herb sauce mixed with red and black spices. A small green lettuce leaf is placed next to the chicken for garnish. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this chimichurri sauce on other proteins?

Yes, chimichurri is versatile and pairs well with grilled steak, fish, shrimp, or even roasted vegetables.

What if I don’t have fresh cilantro or parsley?

You can substitute with dried herbs, but use less since dried herbs have a stronger flavor. Alternatively, try fresh basil or mint for a different twist.