Chimichurri Recipe

If you want something to excite your meals, then this Chimichurri recipe will do just that. This Chimichurri chicken is made with seasoned chicken breast, pan-fried or grilled, and topped with a delicious and spicy chimichurri sauce. The sauce is an oil-based sauce that originates from Argentina and brings with it all the bright and zesty flavors! 

Why Chimichurri Recipe?

This chimichurri recipe is just so delicious and if you like something with a kick then this recipe is certainly for you. Made with a range of healthy herbs and spices that are full of flavor you’ll never have to have boring meals again.

This a versatile sauce that can truly pop any dish! Simply grill shrimp and drizzle it over like I did with this Grilled Shrimp Chimichurri. Same with veggies, meats, breads, salads. Today we’re making chicken chimichurri!

We also can’t forget the hero of this recipe, which is olive oil. It makes the base of the chimichurri sauce, adding extra flavor and healthy polyphenols for a recipe that is both healthy and super delicious.

If you’ve been following for a while, you’ll know by now my LOVE for Moroccan Olive oil is undeniable! Mina is a single origin Moroccan Olive oil with traceability to the tree. 

When you research about Moroccan Olive Oil, you’ll find out some amazing facts about its health benefits. You’ll never go back, I assure you! You can also read and check some amazing recipes (with video) using olive oil on the blog like this Olive Oil Cake.

My all time favorite Spaghetti aglio e olio or Olive oil Pasta. A crowd pleasing Tuna Salad Recipe with Olive Oil Dressing and a classic Mediterranean dish: Labneh Dip with Zaatar Pistachio Mint Olive Topping.

Olive oil is the hero in a Chimichurri Sauce recipe, it’s the base that holds the sauce together.

What Does Chimichurri taste like?

It’s a bright fresh sauce loaded with herbs, so it has an “herby” taste from oregano and parsley. The vinegar adds a tangy note to the sauce, while the garlic bursts up the flavors. Olive oil is the sweet note that binds all those flavors together.

Chimichurri Sauce Ingredients:

• Lots of herbs including oregano and parsley
• Garlic – fresh and preferably minced using a mortar and pestle.
• kosher salt
• white balsamic vinegar
• red chilies
• plenty of olive oil (I use Mina Moroccan Olive oil)

This is all you need to make a magical sauce! 

And this is really all you need to make such a delicious chicken dinner. You really don’t have to buy lots and lots of ingredients or spend a fortune to create a good meal!

How to Make Chimichurri Recipe?

Chimichurri Recipe is made in two main parts.

The first part is chopping and prepping the herbs. Make sure you use fresh herbs and make sure you use the leaves only as the stems will turn your chimichurri sauce bitter.

The second part is mincing the garlic fine. I use a mortar and pestle. This is to avoid any strong garlic notes when you crunch into a large piece of garlic.

Remember the chimichurri sauce recipe won’t be cooked, so any ingredient you use will come out as is in the final sauce. That’s why double check for using stems and for getting the garlic finely minced.

Chillies are a classic in Argentinean Chimichurri recipe, and red ones to be exact. If you prefer a less spicy sauce, try using a mild chilli pepper.

At that point, all you need to do is mix in the herbs, garlic, salt, vinegar and plenty of oil to bind the sauce. Seriously THE BEST!

How long does Chimichurri keep in the fridge?

You can easily store chimichurri sauce in the fridge for 2-3 days. You can consider freezing the sauce if you really have excess. I prefer freezing my herbs the same way I freeze my Basil Pesto. It’s a game changer!

How to Use Leftover Chimichurri Sauce?

When they say this goes over everything sauce, its absolutely true!

• Use it as a dressing for veggies, any salad, and even pasta salad
• Drizzle over cooked eggs and make an egg avocado toast.
• Make an aioli by mixing some sauce with mayo and use it as a dip or sandwich spread.
• Toss it with roast potatoes, or sweet potatoes. 
• Dress up your burgers, hot dogs or even Smoked Salmon Platter.
• Use it as a finish sauce to pizza once out of the oven.
• Brush it onto grilled chicken, meats, fish or even bread!
• SO GOOD!

Now let’s make it over chicken!

Chimichurri Chicken

The chicken part of this recipe is made using chicken breasts. You can of course use any boneless cut you prefer such as thighs.

I prefer chicken breasts as they cook faster! Start off by patting the chicken dry.

You’ll need to season the chicken breasts with garlic powder, dried oregano, and salt and pepper. 

Drizzle lots of Mina Moroccan Olive Oil over the chicken.

To cook the chicken you can either pan fry it or grill it until it’s cooked through.

You can either make the chimichurri sauce while the chicken is cooking or beforehand. You may want to cook it beforehand as you want it to be ready as soon as the chicken is as for the best results you want to serve straight away.

Serve the Chicken with Chimichurri Sauce

Once you have made the sauce and the chicken is cooked you want to serve it straight away.

A soon as the chicken is fully cooked and while it’s still super hot (this is KEY) place it on a plate and pour the Chimichurri sauce over it so it covers the chicken.

The chicken here absorbs all the flavors so beautifully!

You can add the chicken into strips to infuse even ore sauce or you can serve it whole. Either way, make sure it’s well drenched in chimichurri sauce!

Now sit eat and enjoy.

Chimichurri Recipe Tips

1. Using fresh and quality ingredients is KEY since the sauce does not cook! You will taste every bit of ingredient you’ve used here!
2. Quality Olive oil like Mina  Moroccan olive oil is also KEY as it’s the major ingredient and it binds the sauce.
3. The garlic is best when minced finely so that you don’t end up crushing a large chunk of garlic when serving the sauce.
4. Make the sauce before starting on the chicken. 
5. For best results let your chicken come to room temperature before cooking. This should only take about 15 minutes or so. This helps to stop the chicken from drying out. Cooking chicken from the fridge can dry the outside of the chicken out before the inside has even cooked.
6. The chicken shouldn’t be heavily seasoned as it will rely on the chimichurri sauce for flavor.
7. Make sure to cover and drench the cooked chicken wit the sauce as soon as it’s cooked and still very hot!
8. If you can’t find white balsamic vinegar you can use red wine vinegar as an alternative.
9. Store extra sauce in the fridge for 3 days or freeze it the same way I freeze my Basil Pesto.

Can I use the Chimichurri sauce with other meats?

Yes, traditionally chimichurri sauce is used with all kinds of meats and goes really well with flank steak, grilled steak, and other grilled meats.

What is the best oil to use for chimichurri sauce?

The best oil to use is extra virgin olive oil. It’s the most healthy oil and brings the best flavor to the chimichurri sauce also. I always use Mina Moroccan Olive Oil as it combines health benefits and taste!

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Air Fryer Chicken Legs

Grilled Chicken Parmesan

Korean Fried Chicken Strips

Grilled Chicken Breast Skewers

Pecan Crusted Baked Chicken Tenders

Easiest Garlic Herb Roast Chicken

Instant Pot Chicken Pasta Dinner