Baked Chimichurri Chicken Recipe
This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!
Servings: 4 servings
Calories: 452kcal
Ingredients
- 8 boneless, skinless chicken thighs
Chimichurri sauce
- 1 bunch washed fresh parsley
- 1 bunch washed fresh cilantro
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1/2 red chili, deseeded optional
- 1 pinch each salt & pepper
Baby potatoes - optional side dish
- 2 cups golden baby potatoes, sliced in half
- 1 red pepper, sliced
- 1 red onion, sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp each salt & pepper
Instructions
Chimichurri sauce
- Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.
Oven
- Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!
Skillet
- Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!
BBQ
- Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!
Roasted baby potatoes - optional side dish
- Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
- Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!
Video
Notes
NOTE: Nutritional info is for 2 chicken thighs, 1/4 of sauce and 1/4 of potato mixture.
Make the chicken in the oven, in a skillet on the stovetop or on the BBQ.
You can marinate the chicken in the chimichurri sauce for even more flavour.
Serve the chicken with baby potatoes, rice pilaf, quinoa or a side salad.
Store any leftovers in the fridge for up to 5 days. I recommend keeping the sauce separate from the chicken.
Freeze the chicken cooked or raw for up to 4 months. Thaw in the fridge then reheat or cook fresh.
Nutrition
Calories: 452kcal | Carbohydrates: 20g | Protein: 46g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 220mg | Potassium: 1099mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2802IU | Vitamin C: 77mg | Calcium: 59mg | Iron: 4mg