What type of parsley is best for making chimichurri sauce for chicken?

Flat-leaf parsley is the preferred choice for chimichurri sauce because of its robust flavor and tender texture. Use about one cup of chopped flat-leaf parsley, roughly from one bunch. While curly parsley can be substituted if needed, it has a milder taste that may slightly change the sauce’s flavor. It’s best to measure parsley after chopping to ensure the right amount.

How long should I marinate chicken in chimichurri sauce before cooking?

For flavorful chicken, marinate it for at least 15 minutes. Marinating longer—up to 4 hours or overnight in the refrigerator—deepens the flavor and tenderizes the meat. If you marinate overnight, let the chicken come to room temperature before cooking to ensure even cooking.

What are the best ways to cook chimichurri chicken?

Chimichurri chicken can be cooked by grilling, sautéing, or baking. Grill over direct heat for about 5 minutes per side for thighs. For sautéing, cook in a skillet over medium heat for 5-7 minutes per side until fully cooked. If baking, preheat the oven to 400-425°F and bake for 25-35 minutes depending on thickness, finishing with broiling if needed for crispness.

Can I use leftover chimichurri sauce safely, and how should I store it?

Yes, leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to two days. Always use fresh sauce reserved before contact with raw chicken to avoid contamination. Leftover sauce is excellent served alongside the chicken or with sides like rice, bread, or potatoes.

What internal temperature should chimichurri chicken reach to be safe to eat?

Chicken cooked with chimichurri sauce should reach an internal temperature of 165°F (74°C) to be safe for consumption. Use a meat thermometer inserted into the thickest part of the chicken, avoiding bone, to check. This ensures the chicken is fully cooked while remaining juicy.

Chimichurri Chicken Recipe With Fresh Herbs For Grilling

Name: Chimichurri Chicken
Prep time: PT-495052H28M36S
Cook time: 20 min
Total time: 35 min
Cuisine: Argentinian
Ingredients: – 2 lbs boneless, skinless chicken thighs; – 1/2 tsp fine sea salt (for chicken seasoning); – 1 cup flat-leaf parsley, finely chopped (include leaves and tender stems); – 4 garlic cloves, finely minced or crushed into a paste; – 1/3 to 1/2 cup extra-virgin olive oil; – 2 1/2 to 3 tablespoons red wine vinegar; – 1/2 tsp dried oregano or 1 tablespoon fresh oregano, minced; – 1/2 tsp kosher salt or fine sea salt (divided use between chicken and sauce); – 1/4 to 1/2 tsp freshly ground black pepper; – 1/4 to 1/2 tsp crushed red pepper flakes

Ingredients

– 2 lbs boneless, skinless chicken thighs

– 1/2 tsp fine sea salt (for chicken seasoning)

– 1 cup flat-leaf parsley, finely chopped (include leaves and tender stems)

– 4 garlic cloves, finely minced or crushed into a paste

– 1/3 to 1/2 cup extra-virgin olive oil

– 2 1/2 to 3 tablespoons red wine vinegar

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

– 1/2 tsp kosher salt or fine sea salt (divided use between chicken and sauce)

– 1/4 to 1/2 tsp freshly ground black pepper

– 1/4 to 1/2 tsp crushed red pepper flakes

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Instructions

Prepare the chimichurri sauce: Finely chop parsley, oregano, and garlic. In a bowl, combine with red pepper flakes, red wine vinegar, olive oil, half the salt, black pepper, and remaining salt. Stir well, cover, and refrigerate at least 2 hours or overnight for flavors to meld.

Marinate the chicken: Season chicken thighs with 1/2 tsp salt. Toss with half of the chimichurri sauce in a bowl or zip-top bag. Cover and marinate at room temperature for 15 minutes or refrigerate several hours to overnight. Bring chicken to room temperature before cooking.

Cook the chicken: Grilling: Preheat grill to medium-high. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Sautéing: Heat 1 tbsp olive oil in a heavy skillet over medium heat. Sauté chicken 5-7 minutes per side, adding butter to baste if desired. Baking: Bake at 425°F (220°C) on an oiled sheet for 15-20 minutes until cooked through.

Rest and serve: Let the chicken rest a few minutes after cooking. Plate and spoon remaining chimichurri sauce over the top. Serve immediately with sides such as steamed vegetables or rice.

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Notes

🍗 Use boneless, skinless chicken thighs for juicier, more flavorful meat; chicken breasts can be substituted but require shorter cooking time.
🔍 Do not overcook the chicken to retain juiciness; use a meat thermometer to ensure 165°F internal temperature.
🕒 Marinate chicken overnight if possible for deeper flavor, but at least 15 minutes is required. Bring marinated chicken to room temperature before cooking to ensure even heat distribution.

Author: Brandi Oshea
Prep Time: 15 minutes (not including marinating time)
Marinating time: 2-24 hours
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Sautéing, Baking
Cuisine: Argentinian
Diet: Gluten-Free

Nutrition

Serving Size: 2 pieces
Calories: 446-537
Sugar: 1 g
Sodium: 512-613 mg
Fat: 37-39 g
Saturated Fat: 6-8 g
Unsaturated Fat: 29-33 g
Trans Fat: 0 g
Carbohydrates: 2-6 g
Fiber: 0.5-3 g
Protein: 25-40 g
Cholesterol: 115 mg