Easy Chimichurri Chicken

Chimichurri is a classic Argentinian sauce made with parsley, oregano, garlic, red-pepper flakes, red wine vinegar, and olive oil.
It’s, by far, one of my favorite condiments. It livens up whatever it’s spooned over: Meat, fish, even tofu. It’s almost universal.
It’s also a great marinade for chicken. Marinated chicken breast or thighs, cooked to perfection and topped with a big spoon of extra chimichurri sauce is one of the best chicken meals ever.


Chimichurri takes no time to make. Process the herbs and garlic in a food processor, add the remaining ingredients and voilà the sauce is ready. Pretty neat, huh?
Of course, if you’re feeling particularly fancy you can chop the garlic and the herbs by hand, on a cutting board. It’s a little more time consuming but it can still be done. Not to mention, it’ll make you feel like a chef.


Covered in green goodness and packing the perfect amount of heat and flavor, this Easy Chimichurri Chicken is sure to please everyone.
I’m pretty confident this Easy Chimichurri Chicken will quickly become a weeknight staple. It goes well with white rice, quinoa, sautéed vegetables, mashed potatoes, or pretty much anything.

Easy Chimichurri Chicken                                                                                                                   Print this recipe!

Ingredients
Serves 4

1 lb chicken breast cut into strips
3 garlic cloves
1 teaspoon salt
1 cup fresh parsley (leaves and stems)
½ cup fresh oregano leaves or 2 tablespoons dried oregano
½ teaspoon red pepper flakes (adjust to taste)
½ teaspoon ground black pepper
3 tablespoons red wine vinegar
½ cup olive oil plus 1 tablespoon

Directions

In the bowl of a food processor place garlic cloves, salt, parsley, and oregano. Pulse until chopped and fragrant.
Alternatively, place garlic cloves on a cutting board and coarsely chop it. Add ½ teaspoon of salt and mash the mixture with the side of your knife until a paste forms. Move the paste to the side of the cutting board and chop parsley and oregano together with the remaining ½ teaspoon of salt.
Scrape garlic paste and chopped herbs to a bowl and add red pepper flakes, black pepper, vinegar, and olive oil. Stir until fully combined.
Place chicken in a shallow dish (or Ziploc bag) and rub about half of the chimichurri sauce all over the chicken, reserving the other half for serving. If you’re using a Ziploc bag, shake the bag until the sauce is evenly distributed.
Let sit for at least 15 minutes (you can also refrigerate overnight; just let it come to room temperature before cooking.)
When ready to cook, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and cook until juices run clear, stirring every so often. It should take about 3 to 4 minutes per side.
Serve with remaining chimichurri sauce.

Nutrition facts

One serving with sauce spooned over yields 454 calories, 32 grams of fat, 3 grams of carbs, and 36 grams of protein.