Easy Chimichurri Chicken
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Easy Chimichurri Chicken is juicy chicken tenderloin marinated in fresh chimichurri sauce, then grilled to perfection and topped with more sauce before serving. It’s quick, healthy, and insanely easy to make!
Easy Chimichurri Chicken is one of the easiest things you’ll make all summer! I like to use my homemade chimichurri sauce. You can also use it to marinate Crockpot London Broil or Slow Cooker Carne Asada Tacos!
Easy Chimichurri Chicken
Chimichurri Chicken is a really simple weeknight recipe using chicken tenderloins marinated in chimichurri sauce, then grilled and topped with more chimichurri sauce. You can also cook this chicken in the oven or on the stovetop if you don’t feel like grilling, but I like the flavor that the grill adds to the meat.
What is Chimichurri made of?
Chimichurri is a sauce made of herbs, spices, olive oil, and vinegar. My favorite recipe uses fresh cilantro, parsley, and oregano, with red wine vinegar, fresh garlic cloves, lime juice, salt, pepper, and cayenne for heat. Chimichurri originally comes from Argentina and Uruguay, so there are a few different variations out there. This recipe happens to be my favorite, but I encourage you to try it a few different ways to really see what you like.
Is Chimichurri served hot or cold?
Chimichurri is usually served cold or at room temperature. We’re marinating our meat in the sauce, so that part will get cooked. But when you serve the chimichurri chicken, you want to add some extra (fresh, not the marinade!) to the chicken, and set a small bowl of it out at the table.
Tips for Making Chimichurri Marinade
- Be careful not to over-process the marinade in the food processor, or it might turn out too bitter.
- If you don’t want to grill, add your chicken to the slow cooker, top with chimichurri sauce, and cook on high 3-4 hours or on low for 6-8 hours, until the chicken reaches an internal temperature of 165F.
- Don’t be afraid to make the chimichurri sauce in advance by a day or two. In fact, that will give the sauce a chance to come together and the flavor will be even better! Just remember to keep it refrigerated.
- You can also make this whole dish ahead of time. Cook it through, layer into a baking dish (I like to use the aluminum catering dishes), cover and seal tightly, then freeze. When you’re ready, let it defrost in the refrigerator overnight, then reheat in the oven at 350F until just warmed through. Serve with extra chimichurri sauce on the side.
- Serve chimichurri chicken over rice or pasta for a family-style dinner, or with grilled vegetables and baked potatoes for a summertime table set up.
- Marinate the chicken for at least an hour or two before putting it on the grill. For the best flavor, try letting it marinate in the refrigerator overnight. I’ve also put the chicken in the chimichurri and set it in the refrigerator before I leave for work, and it’s perfect when I get home and get the grill going!
- You can replace the lime juice with lemon juice, or omit it altogether if you don’t have any. It adds a nice brightness to the flavor, but it’s not that critical.
- If your chimichurri chicken is too bitter, add a pinch of sugar to the chimichurri sauce to balance it out.
What is the difference between pesto and Chimichurri?
Pesto is made with basil, olive oil, garlic, and pine nuts, and usually goes with pasta. Chimichurri is made up of cilantro, oregano, and parsley, and is served alongside grilled meats or as a marinade. Chimichurri can also be made spicy with jalapeno or red pepper flakes.
What to Serve With Chimichurri Chicken
- Crockpot Corn Chowder
- Instant Pot Corn on the Cob
- Crispy Air Fryer French Fries
- Simple Cucumber Tomato Avocado Salad
- Creamy Garlic Parmesan Mashed Potatoes
Easy Chimichurri Chicken
Ingredients
For Chimichurri Marinade
- 1 bunch flat-leaf Italian parsley, stems removed
- 1 bunch fresh cilantro, stems removed
- 1/2 cup extra virgin olive oil, (more if needed)
- 1/4 cup fresh oregano leaves
- 3 cloves garlic, peeled
- 3 tbsp red wine vinegar
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- ⅛ tsp cayenne pepper
For the Chicken
- 2 lb chicken breast tenderloins
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment
- food processor
- Grill
Instructions
- Add all of the chimichurri ingredients to the food processor and pulse until everything is chopped and mixed together. Add olive oil as necessary.
- Place chicken in a bowl with half of the chimichurri sauce. Cover with plastic wrap and refrigerate at least 60 minutes. Discard the chimichurri sauce when you're ready to grill.
- Grill chicken for 10-12 minutes on each side, or until chicken reaches an internal temperature of 165F. Once done, top with remaining other half of the chimichurri sauce and serve.
Notes
Nutrition
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