Chimichurri Chicken

Name: Chimichurri Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 cup fresh flat-leaf parsley, finely chopped; 6 cloves garlic, minced; 1/4 cup red wine vinegar; 1/2 cup olive oil; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil (for cooking)

Succulent chicken breasts marinated in bright chimichurri sauce with parsley, garlic, and vinegar. Pan-seared and finished with a drizzle of fresh sauce.

40 minEasyServes 4340 cal/serving

ArgentinianDinnerStovetopStandard

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Ingredients

2 lbs boneless, skinless chicken breasts
1 cup fresh flat-leaf parsley, finely chopped
6 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil (for cooking)

Instructions

1

Make the chimichurri sauce: combine 1 cup finely chopped fresh flat-leaf parsley, 6 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix well.
2

Reserve half of the chimichurri for serving. Use the remaining half to marinate the boneless, skinless chicken breasts.
3

Place boneless, skinless chicken breasts in a shallow dish and pour the marinade over it, ensuring it's fully coated. Marinate for at least 15 minutes at room temperature (up to 4 hours in the refrigerator).
4

Heat 2 tbsp vegetable oil (for cooking) in a large skillet over medium-high heat.
5

Remove boneless, skinless chicken breasts from marinade and place in the hot skillet. Cook for 7-8 minutes per side until golden brown and cooked through (internal temperature 165°F).
6

Transfer boneless, skinless chicken breasts to a serving platter.
7

Drizzle with the reserved chimichurri sauce and serve immediately.

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Questions

How long does Chimichurri Chicken take?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 3, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What should Chimichurri Chicken look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and cooked through (internal temperature 165°F). A reading of 165 F on a thermometer settles it.

How long should Chimichurri Chicken marinate?

Step 3 reads: "Marinate for at least 15 minutes at room temperature (up to 4 hours in the refrigerator)." Follow the time in step 3. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Can I use chicken thighs instead of chicken breasts in Chimichurri Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chimichurri Chicken uses 2 lbs boneless, skinless chicken breasts.

Can I make Chimichurri Chicken less spicy?

Yes. The heat in Chimichurri Chicken comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Can I start Chimichurri Chicken the day before?

Yes. Step 3 is a built-in pause of 4 hours: "Marinate for at least 15 minutes at room temperature (up to 4 hours in the refrigerator)." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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