Chicken And Chimichurri is everything I want in a weeknight dinner. It’s fast to prep, simple to cook, and packed with fresh flavor.
Author’s Notes
Sauce GOALS!
The green sauce I want to put on everything.
I’m a sauce lover through and through. I’ll find any excuse to add one, and after 10+ years of sharing recipes, I’ve nailed my go-to favorites. This chimichurri is high on that list!
While this version isn’t fully traditional to Argentina’s chimichurri verde, it’s my take on the iconic herb sauce and the one I make again and again.
Nothing boosts the flavor of meat like this sauce. I love it on my baked chicken thighs, but it’s great on chicken breasts too!
And please promise me you’ll try it on flank steak too sometime. It’s SO good!
Chicken and Chimichurri Ingredients
| Ingredient | Tip |
|---|---|
| Cilantro & Parsley | Dry well after washing so the sauce doesn’t get watered down. |
| Chicken | I really prefer chicken thighs here, but if you’d rather use breasts, I’ve included instructions in the notes section of the recipe card below! |
| Red Wine Vinegar | White wine vinegar also works! |
| Honey | Start small and adjust to taste. |
| Olive Oil | Use a good-quality oil for better flavor. |
| Red Pepper Flakes | Scale this up or down based on your spice preferences. |
chelsea’s recipe tip
To Blend or Chop Chimichurri Sauce?
Hand-Chopped (Traditional and what I use for this Chicken and Chimichurri)
- Chunky, rustic texture
- Herbs stay bright and green
- Best for spooning over grilled meat or tossing with grains
Blended or Food Processed:
- Smooth and uniform texture
- Fast and straightforward
- Great for marinades or dressings
- Can dull the green color if over-blended
My Take: I hand-chop when serving it over grilled chicken or steak. If I’m short on time or using it as a marinade, I do a quick blend. Make sure it’s just a few pulses in the food processor, not a full puree!
What To Serve With Chicken and Chimichurri:
Healthy
Chickpea Salad Recipe
Side Dishes
Cilantro Lime Rice Recipe
Healthy
Tomato Cucumber Salad Recipe
Side Dishes
Roasted Asparagus Recipe (Two Ways!)How To Use Leftover Chimichurri
While chimichurri is usually served as a condiment, it also works great as a marinade or flavor booster for grains, salads, and more. Here are some of a reliable ways to use it:
- Tossed in couscous (try this shrimp couscous!), cooked quinoa, or cooked rice
- Added to grilled vegetables or roasted vegetables
- In a salad (as the dressing) with avocado, tomato, and red onions
- Over every type of grilled protein you can imagine
- Added to cooked beans
- Folded into mayo to create a satisfying herb spread for sandwiches or wraps
- Stirred into sour cream or Greek yogurt for a creamy taco sauce
Storage
Chicken and chimichurri sauce tastes best at room temp, but the flavor gets even better after it sits for an hour or overnight in the fridge. Store it in a sealed container in the fridge and eat within 2-3 days.
To freeze, pour any leftover sauce into an ice cube tray and freeze until solid. move the cubes to a sealed bag or container and store for up to 3 months. Thaw in the fridge.
