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!
Ingredients
Chimichurri Recipe
- 3 garlic cloves minced
- 2/3 cup parsley minced
- 1/3 cup oregano minced
- 1 Tablespoon vinegar white balsamic
- 1/2 teaspoon salt kosher or sea salt
- 1 red chilli pepper sliced
- 1 cup extra virgin olive oil Mina Moroccan Olive Oil
Chimichurri Chicken
- 4 chicken breasts at room temperature, patted dry
- 1/2 teaspoon salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon oregano dried
- 3 Tablespoons extra virgin olive oil Mina Moroccan Olive Oil
Instructions
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Start by gathering ingredients to make chimichurri sauce recipe.
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Mince the garlic very fine, preferably in a mortar and pestle.
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Add in the herbs and chillies and salt.
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Finish off by adding plenty of olive oil and mix well until the sauce is blended.
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The sauce is ready right away.
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To make the chicken, gather the seasoning ingredients, a bowl of the chimichurri sauce above and olive oil.
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Pat the chicken dry using kitchen towels
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Season the chicken liberally on both sides with the dry spices.
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Drizzle olive oil over the chicken.
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Grill the chicken indoor or outdoors for 7-8 minutes per side until fully cooked.
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Once ready and still very hot, spoon a generous amount of chimichurri sauce over the chicken.
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repeat with the remaining chicken.
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Slice or serve the chicken whole as is with extra sauce on the side.
Recipe Video
Recipe Notes
Chimichurri Recipe Tips
- Using fresh and quality ingredients is KEY since the sauce does not cook! You will taste every bit of ingredient you've used here!
- Quality Olive oil like Mina Moroccan olive oil is also KEY as it's the major ingredient and it binds the sauce.
- The garlic is best when minced finely so that you don't end up crushing a large chunk of garlic when serving the sauce.
- Make the sauce before starting on the chicken.
- 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.
- The chicken shouldn't be heavily seasoned as it will rely on the chimichurri sauce for flavor.
- Make sure to cover and drench the cooked chicken wit the sauce as soon as it's cooked and still very hot!
- If you can't find white balsamic vinegar you can use red wine vinegar as an alternative.
- 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!