chimichurri chicken

A healthy, colorful bowl that'll do wonders for your lunch time!

Chimichurri Chicken Buddha Bowl

chicken breasts

zucchini

squash

oz mushrooms

bell peppers

c cooked rice or quinoa

parsley

garlic (minced)

oil (canola

lemon juice

Combine ingredients for chimichurri in glass or plastic bowl.

Place chicken in one gallon-size bag and vegetables in another bag. Spoon enough chimichurri into each bag to coat contents and let marinate in refrigerator for about 2 hours. You should still have at least 1/2 c chimichurri left--refrigerate this as well.

Remove all bags and let come to room temperature.

Preheat grill to high heat, then lower to medium heat, about 400 degrees. Add chicken and veggies to grill. Remove veggies after they've slightly softened, about 10-15 minutes. Remove chicken after about 18 minutes, or 160 degrees. Let chicken rest 5 minutes before slicing.

Arrange four bowls with grain, chicken, veggies, then drizzle with remaining chimichurri.

You can make this Chimichurri Chicken on the grill or on the stovetop. Marinating the chicken in chimichurri sauce tenderizes it and topping with more chimichurri adds so much vibrant flavor. See all of our tips for making the Best Chimichurri here.

Chimichurri Chicken Recipe

lbs chicken thighs (about 8 pieces)

tsp fine sea salt

garlic (finely minced)

extra virgin olive oil

Tbsp red wine vinegar

tsp dried oregano (or 1 Tbsp fresh oregano)

tsp black pepper

tsp crushed red pepper flakes

Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.

Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*

To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.

To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.

To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.

You will love ALL of the flavors on these chimichurri chicken skewers! Herby chimichurri marinated chicken breasts are threaded onto skewers with summer veggies, then, thrown on the grill for about 15 minutes for the perfect summer meal!

Grilled Chimichurri Chicken Skewers

shallot

garlic

tbsp red wine vinegar

oregano

packed, fresh flat-leaf parsley

basil

olive oil

salt

¼ tsp pepper

¼ tsp red pepper flakes

chicken breast (about 2 large chicken breasts

red onion,

bell peppers,

In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. You may stop pulsing when when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.

To Make The Chimichurri

In a medium bowl, toss together cubed chicken and half of the chimichurri sauce until well coated.

Place into refrigerator to marinate for 30 minutes. Set aside other half of chimichurri sauce to drizzle when serving.

Preheat grill to medium/high heat.

Thread the chicken, red onion, and bell peppers onto skewers. Leave about 2 mm of space between each addition of chicken/veggie, this will help cook the ingredients fairly quickly and evenly.

Place the skewers on the preheated grill and cook for 6-7 minutes over medium/high heat on each side. This should take about 15 minutes total.

Remove from grill and serve with reserved chimichurri sauce.

To Make Chicken Skewers

Chimichurri chicken two ways! This charred chicken recipe can be made with either chicken thighs or breasts and creates tender, juicy meat with a bright and bold sauce to go with it.  

Chimichurri Chicken

recipe homemade chimichurri (¾ cup chimichurri)

chicken

bone-in, skin-on on chicken thighs

Kosher salt and black pepper

1 recipe homemade chimichurri (¾ cup chimichurri)

chicken thighs

Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.

Brush grill grate with oil. Grill chicken pieces until charred and cooked through, 1½ –2 minutes per side.

Drizzle chicken with additional chimichurri sauce and serve.

For chicken breasts:

Loosen skin on thighs and insert about 1 tablespoon chimichurri underneath the skin, then wrap any excess skin around the thigh. Season thighs generously with salt and pepper, then place in refrigerator for 30 minutes, or cover and chill for up to 12 hours.

Brush grill grate with oil. Place thighs skin side-down on grate and grill until charred, about 4 minutes. Carefully flip (beware of flare ups) and continue to grill until an instant-read thermometer inserted in the centers but not touching the bone registers 165ºF (74ºC), 8–10 minutes.

Drizzle thighs with additional chimichurri sauce and serve.

For chicken thighs (bone-in, skin-on):

Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.

Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165ºF (74ºC), 4–6 minutes per side.

For chicken thighs (boneless, skinless):

My new go to recipe for chimichurri! Sooo good!

Description
Another creative way to make a full chicken! This one uses a bright, tangy, and herb-packed chimichurri and features a wonderful, smoky flavor. This is a great way to use up some extra herbs in the garden or a unique way to make a smoked chicken. It’s super easy, too!

To spatchcock your chicken, you essentially cut out the backbone to lay it flat. This gives it more surface area and allows it to cook faster and more evenly. You can find a lot of videos on this in case you can’t figure it out! Once the backbone is out, I like to marinate my chicken in some of the chimichurri.

The chimichurri is a simple combination of parsley, cilantro, oil, vinegar, pepper, garlic, and seasonings. It’s a bright, colorful sauce that has a nice tang, spice, and herbaceous flavor. Once you add spicy Dan-O’s to it, it’s a game-changer! For your hot pepper, something red adds a nice color, but I used a hatch green chili this time because they are in season.

You can go low and slow on your Spatchcocked Smoked Chimichurri Chicken if you like a smokier chicken, but I am impatient and like to cook my birds at 275. You can also crank the heat up at the end to crisp up the skin, but I usually don’t when I cook this way because I don’t like the chimichurri to burn. And at 275, the skin is usually pretty good!

Serve Spatchcocked Smoked Chimichurri Chicken with your favorite southwest sides or shred and make tacos or quesadillas. Enjoy!

If you love this recipe, you are for sure going to love our famous chicken thighs recipe. Give it a try! Also, looking for other great smoker recipes? Try our smoked corned beef brisket recipe.
Ingredients

 	1 roaster chicken
 	¾ cup parsley
 	¾ cup cilantro
 	2 tbsp red wine vinegar
 	Juice of half a lime
 	½ cup olive oil
 	4 cloves of garlic
 	Spicy Dan-O’s Seasoning
 	1 hot pepper
 	Paprika

Prep Time
2 Hrs
Cook Time
165 Degrees Internal
Serving Size
4-5
Instructions

 	Lay out your chicken on a cutting board. Remove back bone with butcher shears or carefully cut out with a knife.
 	On a different cutting board, lay out a large handful of parsley and a large handful of cilantro leaves. Finely mince/chop and add to a bowl. Add your hot pepper and garlic to a food processor, then add it in with the cilantro and parsley.
 	 In this bowl, mix in your red wine vinegar, olive oil, and lime juice. Add in paprika and spicy Dan-O’s to taste.
 	Place your chicken in a bowl or large ziplock bag and pour over some of the chimichurri (save about half!) Allow to marinate for at least 2 hours.
 	Fire up your smoker. Add marinated chicken to smoker breast-side up and sprinkle on some spicy Dan-O’s for extra flavor. Smoke at 275 degrees until min internal temperature of 165 degrees. Remove chicken and let rest for 20-30 minutes.
 	Serve chicken with chimichurri drizzles over the slices or pieces. Enjoy!







Best Dan Seasoning

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Spatchcocked Smoked Chimichurri Chicken

cilantro

lime

Spicy Dan-O’s Seasoning

hot pepper

Paprika

Lay out your chicken

Lay out your chicken on a cutting board. Remove back bone with butcher shears or carefully cut out with a knife.

Chop up your veggies

On a different cutting board, lay out a large handful of parsley and a large handful of cilantro leaves. Finely mince/chop and add to a bowl. Add your hot pepper and garlic to a food processor, then add it in with the cilantro and parsley.

Mix ingredients

In this bowl, mix in your red wine vinegar, olive oil, and lime juice. Add in paprika and spicy Dan-O’s to taste.

Marinate your chicken

Place your chicken in a bowl or large ziplock bag and pour over some of the chimichurri (save about half!) Allow to marinate for at least 2 hours.

Fire up your smoker

Fire up your smoker. Add marinated chicken to smoker and sprinkle on some spicy Dan-O’s for extra flavor. Smoke at 275 degrees until min internal temperature of 165 degrees. Remove chicken and let rest for 20-30 minutes.

Serve

Serve chicken with chimichurri drizzles over the slices or pieces. Enjoy!

This chimichurri chicken is juicy, bright, and bursting with flavor. It&#39;s smoky grilled chicken thighs topped with our homemade zesty chimichurri sauce. It&#39;s a quick and easy meal and it&#39;s ready in just 40 minutes!

chicken thighs (with

EACH: sea salt and pepper

parsley (minced)

sherry vinegar

chili flakes

sea salt

Preheat grill

Preheat your grill to medium-low and oil the grate. Toss the chicken thighs with oil and then season them with salt and pepper.

Grill chicken

Place the chicken thighs on the grill skin side up and let them cook for 20 minutes. Flip them over and let them cook for another 10 minutes, or until they reach an internal temperature of 165 degrees Fahrenheit.

Make chimichurri

While the chicken is cooking, prepare the chimichurri. Place all the ingredients in a bowl and mix well.

When the chicken is cooked, remove it from the grill and put it into a large bowl. Pour the chimichurri sauce over the chicken and toss well to coat. Serve it right away.

https://content.jwplatform.com/videos/wnHvCVTB.mp4

This chimichurri chicken is juicy, bright, and bursting with flavor. It's smoky grilled chicken thighs topped with our homemade zesty chimichurri sauce. It's a quick and easy meal and it's ready in just 40 minutes!

Bright, flavorful Chimichurri Chicken Bowls that are healthy and easy to make! This juicy chimichurri chicken recipe is unlike any other, perfectly paired with fluffy rice, chopped bell peppers (or any pepper of your choice), and creamy avocado. Add extra chimichurri sauce to these bowls for a dinner that EVERYONE will love!

Chimichurri Chicken (Easy Bowl Recipe)

onion

ancho chili powder

Tablespoons red wine vinegar

black pepper

chicken breasts, cubed

avocado oil (or any cooking oil)

rice

avocado (diced)

large bell pepper (diced)

Combine Ingredients in Food Processor

Combine the parsley, garlic, onion, oregano, chili powder, red wine vinegar, salt, and pepper in a food processor.

Pulse

Pulse to create a finely minced texture (not a puree).

Add Olive Oil

Make The Sauce

Mix Chicken &amp; Sauce

Mix the cubed chicken and 1/2 of the chimichurri sauce in a container or freezer bag.

Marinate

Marinate for 30 minutes to 1 hour in the refrigerator.

Marinate The Chicken

Preheat Oven

Heat Up Oil

Heat the avocado oil in an oven-safe skillet (such as cast-iron) over medium heat.

Saute Chicken

Add in the marinated chicken and cook for about 6-7 minutes, stirring occasionally.

Cook in Oven

Place the skillet in the oven and continue to cook the chicken for about 12-15 minutes.

Cook The Chimichurri Chicken

Layer Bowls

Layer each bowl with cooked rice, chimichurri chicken, the remaining chimichurri sauce, diced avocado, and diced bell peppers.

Enjoy

Make The Bowls

https://www.youtube.com/watch?v=Y9Vf9Ut6MHg

Bright, flavorful Chimichurri Chicken Bowls that are healthy and easy to make! This juicy chimichurri chicken recipe is unlike any other, perfectly paired with fluffy rice, chopped bell peppers (or any pepper of your choice), and creamy avocado. Add extra chimichurri sauce to these bowls for a dinner that EVERYONE will love!

RECIPE: https://www.jaroflemons.com/chimichurri-chicken-bowls/

Chimichurri Chicken Bowls

Juicy, tender, grilled boneless skinless chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a marinade and topping.

Grilled Chicken Thighs with Chimichurri

fresh cilantro (fresh)

shallot (peeled)

garlic (peeled)

jalapeno pepper (seeded)

red wine vinegar

pepper

lbs boneless skinless chicken thighs*

In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.

Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.

Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.

Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.

Serve with extra chimichurri on the side.

⭐️⭐️⭐️⭐️⭐️ so easy to make and so good!!! My husband requests this dish at least once a week or so! Thanks for sharing!!!

This recipe was amazing! I can definitely see it becoming a staple in my house.

This is delicious! I can’t believe I haven’t commented yet. I made this a couple months ago and loved it. I especially LOVE the sauce. I left out the jalapeño and black pepper. I’ve been making it almost every couple of weeks and keeping it in the fridge. It’s so fresh and adds a beautiful brightness and kick to proteins and salads. I’ve also mixed some with whole milk plain Greek yogurt to make a veggie dip. I’ve used part of a red onion if I didn’t have a shallot and it’s worked well. Thank you for this!!

https://content.jwplatform.com/videos/ADia9ERC.mp4

Juicy, tender grilled chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a marinade and topping for a perfect quick and easy summer meal!

Top 8 chimichurri chicken recipes from across the web

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Top Tags

Chimichurri Chicken Buddha Bowl

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Top 8 chimichurri chicken recipes from across the web

The most viewed chimichurri chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chimichurri Chicken Buddha Bowl

Chimichurri Chicken Recipe

Grilled Chimichurri Chicken Skewers

Chimichurri Chicken

Spatchcocked Smoked Chimichurri Chi...

Chimichurri Chicken Recipe

Chimichurri Chicken (Easy Bowl Reci...

Grilled Chicken Thighs with Chimich...

The most viewed chimichurri chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine