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Chimichurri Chicken Recipe

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★★★★★

4.5 from 134 reviews

Chimichurri Chicken is a vibrant and flavorful dish featuring tender baked chicken thighs topped with a zesty, herb-packed chimichurri sauce made with fresh parsley, cilantro, garlic, and lime. Paired with cilantro-lime rice, this meal balances savory and tangy notes for a deliciously fresh dinner that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

Chimichurri Sauce

  • 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

Chicken

  • 1 batch baked chicken thighs (approximately 2 pounds; see note for chicken breasts option)

Rice

  • 1 batch cilantro-lime rice (prepared separately)

Instructions

  1. Prepare Sauce: Juice the lime to obtain 2 tablespoons of lime juice. In a wide-mouth mason jar, combine the finely chopped garlic, red wine vinegar, and lime juice. Add the olive oil, dried oregano, red pepper flakes, and honey (if using). Seal the jar and shake vigorously to blend all ingredients.
  2. Add Herbs: Finely chop the parsley and cilantro. Measure out ½ cup of each herb and stir them into the jar with your sauce. Season with salt and pepper, seal the jar again, and refrigerate overnight to allow flavors to meld. If short on time, let it sit at room temperature while preparing the rest of your meal.
  3. Prepare Chicken: Cook the chicken thighs by baking them according to the linked recipe or your favorite method, ensuring they are fully cooked and juicy. The recipe uses approximately 2 pounds of thighs; for more sauce, either double the chimichurri or reduce the chicken quantity.
  4. Prepare Rice: Cook the cilantro-lime rice using your preferred recipe or method. This rice pairs perfectly with the chimichurri sauce and chicken, adding a bright, citrus note to the dish.
  5. Assemble Bowls: Spoon the cilantro-lime rice into serving bowls. If using plain rice, mix in about ⅓ cup of chimichurri to infuse flavor. Top the rice with the baked chicken thighs and spoon additional chimichurri sauce over the top for an extra burst of freshness and zest.

Notes

  • The chimichurri sauce can be made a day ahead to deepen flavors.
  • If using chicken breasts instead of thighs, adjust baking time to avoid drying out the meat.
  • Red pepper flakes are adjustable based on your preferred heat level.
  • Honey is optional and adds a subtle sweetness to balance the acidity.
  • Leftover chimichurri sauce can be refrigerated for up to one week and used as a marinade or condiment.

Keywords: chimichurri chicken, baked chicken thighs, chimichurri sauce, cilantro-lime rice, Argentinian chicken recipe, easy chicken dinner, herb sauce chicken

Find it online: https://delishfamilyrecipe.com/chimichurri-chicken-recipe/