What type of parsley is best for making chimichurri sauce?

Flat-leaf parsley is best for chimichurri sauce because of its robust flavor and tender texture. Use finely chopped flat-leaf parsley for the freshest taste. One cup of chopped parsley typically comes from about one bunch. While curly parsley can be used as a substitute, it has a milder flavor and a different texture, so flat-leaf parsley is preferred for authentic chimichurri.

Can I use chicken breasts instead of thighs for chimichurri chicken?

Yes, chicken breasts can be used in place of thighs. To ensure even cooking, cut larger chicken breasts in half lengthwise to create thinner cutlets. Keep in mind that chicken breasts cook faster and can dry out more easily than thighs, so watch cooking time carefully. Chicken tenders are another option and will cook quickly, so adjust timing accordingly.

How long should I marinate chicken for chimichurri chicken?

For best flavor, marinate the chicken for at least 15 minutes. Marinating for several hours or overnight in the refrigerator will deepen the flavors and tenderize the meat further. Avoid marinating longer than 24 hours, as the acid in the chimichurri sauce can break down the chicken too much and alter its texture.

Can I cook chimichurri chicken in the oven instead of grilling?

Yes, baking chimichurri chicken is a great alternative. Preheat your oven to 425°F and bake the chicken for about 35 minutes, finishing with a few minutes under the broiler for a charred effect. Another method is baking at 400°F for around 25 minutes if you’ve marinated the chicken for several hours. Always check that the internal temperature reaches 165°F before serving.

Is it safe to spoon chimichurri sauce over cooked chicken if it touched the raw meat?

No, it’s important to only use chimichurri sauce that hasn’t come into contact with raw chicken for topping or serving. Raw chicken can carry harmful bacteria, so reserve some sauce before marinating or cooking for safe use as a finishing sauce. This prevents cross-contamination and keeps your dish safe to eat.

Chimichurri Chicken Recipe With Fresh Herbs And Bold Flavors

Ingredients

– 2 lbs boneless, skinless chicken thighs (about 8 pieces)

– 1/2 tsp fine sea salt

– 1 cup flat-leaf parsley, finely chopped (from 1 bunch)

– 4 garlic cloves, finely minced

– 1/3 cup olive oil

– 2 1/2 tablespoons red wine vinegar

– 1/2 tsp dried oregano or 1 tablespoon fresh oregano

– 1/2 tsp salt

– 1/4 tsp freshly ground black pepper

– 1/4 tsp crushed red pepper flakes

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Instructions

1-First, prepare the chimichurri sauce by combining all the sauce ingredients in a bowl. Mix well, cover, and refrigerate for at least 2 hours or overnight to let the flavors develop. This step is key to those vibrant flavors from the fresh herbs.

2-Next, place the chicken in a bowl, add 1/2 tsp fine sea salt and half of the prepared chimichurri sauce, then mix thoroughly to coat. Cover and let marinate for at least 15 minutes or refrigerate overnight for more intense flavor. For the full experience, aim for that minimum marinating time to really soak in the taste.

3-To grill: Preheat the grill to medium/high heat and cook the chicken smooth-side down, cover, and grill for 5-7 minutes per side, until the internal temperature reaches 165˚F at the thickest part.

4-To sauté: Heat a heavy skillet over medium heat with 1 tablespoon olive oil, add the chicken smooth-side down, and cook for 5-7 minutes per side, until it reaches an internal temperature of 165˚F.

5-Transfer the cooked chicken to a serving platter and drizzle the remaining chimichurri sauce over the top before serving.

Last Step:

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Notes

🍖 Use chicken thighs for juicier, more flavorful results; boneless, skinless preferred.
⏳ Marinate chicken at least 15 minutes or overnight for best flavor.
🌡️ Monitor cooking time carefully to avoid overcooking; aim for 165°F internal temperature.

Author: Brandi Oshea
Prep Time: 20 minutes
Marinating time: Minimum 15 minutes to overnight
Cook Time: 10 minutes
Category: Main Dish
Method: Marinating and grilling/sautéing
Cuisine: Latin American

Nutrition

Serving Size: 1 chicken thigh
Calories: 446
Sugar: 0.1 grams
Sodium: 512 milligrams
Fat: 37 grams
Saturated Fat: 8 grams
Trans Fat: 0.1 grams
Carbohydrates: 2 grams
Fiber: 0.5 grams
Protein: 25 grams
Cholesterol: 148 milligrams