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Chimichurri Chicken
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5 from 1 vote

Chimichurri Chicken

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The parsley-based sauce is a taste of summer you'll want to make over & over!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: brazilian
Keyword: Chimichurri Chicken, cilantro, parsley
Servings: 4 servings
Calories: 452kcal
Author: Taylor Stinson


  • 8 boneless, skinless chicken thighs

Chimichurri sauce

  • 1 cup packed fresh parsley
  • 1 cup packed fresh cilantro
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 red chili, deseeded
  • 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


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.


  • 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!


  • 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!


  • 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!



NOTE: Nutritional info is for 2 chicken thighs, 1/4 of sauce and 1/4 of potato mixture.


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