Argentinian Chimichurri Chicken Recipe

Prepare herbs

Wash the parsley, cilantro (if using), and oregano. Shake or pat dry thoroughly. Remove thick stems; roughly chop the leaves and tender stems so they pack about 1 cup parsley, 1/4 cup cilantro, 1/4 cup oregano when loosely measured.

Combine ingredients

In a medium bowl or small food processor, add the chopped herbs, minced garlic, red wine vinegar, red pepper flakes, smoked paprika, kosher salt, and black pepper.

Emulsify

If using a food processor: pulse 6–8 times until herbs are finely chopped but not pureed; with the motor running, drizzle in the 1/2 cup extra-virgin olive oil to create a slightly loose, saucy texture. If using a bowl: whisk the vinegar and seasonings, then gradually whisk in the olive oil until emulsified. Stir in the 1 tablespoon lemon juice if using.

Adjust and rest

Taste and adjust salt, pepper, or acidity. The chimichurri should be bright, garlicky, and slightly tangy. Let the sauce rest at room temperature for at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

Prep the chicken

Pat the chicken thighs dry with paper towels. Trim excess fat. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Optional marinade (makes more flavor)

For extra flavor, toss the seasoned chicken with 1/3 cup of the prepared chimichurri and let sit in the refrigerator for 30 minutes to 2 hours. If short on time, skip this step and proceed to searing.

Sear chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl. Place chicken thighs in the pan, skinless side down, without crowding. Sear 4–5 minutes until a deep golden crust forms. Flip and sear the other side 3–4 minutes.

Finish cooking

Reduce heat to medium (or transfer to a preheated 375°F / 190°C oven if thicker pieces). Continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). This usually takes 4–8 more minutes on the stove depending on thickness, or 10–12 minutes in the oven. Remove from heat and let rest 5 minutes.

Slice and dress

Slice the chicken against the grain into 1/2-inch slices or leave whole. Spoon a generous amount of chimichurri over the chicken (and reserve extra for serving).

Transfer the chimichurri chicken to a serving platter. Garnish with parsley sprigs and lemon wedges. Serve immediately with additional chimichurri on the side. Leftover chimichurri keeps 3–4 days refrigerated and brightens reheated chicken.