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Grilled chimichurri chicken on a plate

Best Chimichurri Chicken

Chicken marinated in fresh homemade chimichurri with parsley, oregano, garlic and red wine vinegar, grilled until charred and topped with more sauce.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Argentinian, South American
Calories: 370
Ingredients Method Notes

Ingredients
  

Chimichurri
  • 1 cup fresh flat leaf parsley packed, finely chopped
  • 2 tbsp fresh oregano chopped, or 2 tsp dried
  • 1/4 cup fresh cilantro chopped, optional
  • 4 cloves garlic minced
  • 1 small shallot finely diced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tbsp lemon juice optional
Chicken
  • 2 lb boneless skinless chicken thighs or breasts
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Mix the chopped herbs, garlic, shallot, pepper flakes, salt and pepper. Add the vinegar, rest 5 minutes, then whisk in the oil and lemon juice.
  2. Season the chicken with paprika, cumin, salt and pepper and toss with half the chimichurri. Marinate 30 minutes to 8 hours.
  3. Grill over medium high heat 5 to 7 minutes per side until 165°F.
  4. Rest 5 minutes, slice and top with the reserved chimichurri.

Notes

Keep the serving sauce separate from the marinade. Chimichurri keeps 1 week in the fridge.