Sep 09 2026
Restaurants›Root + Clay›Chimichurri Chicken Sandwich Recipe

Chimichurri Chicken Sandwich Recipe

Inspired by Root + Clay
Time45m
Serves2

Make Chimichurri Chicken Sandwich Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

Chimichurri Sauce

Sandwich Build

Method

Chicken & Marinade

  1. 1

    Pound and Prep

    Place the two chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch so they cook evenly (about 1–2 minutes per breast).

  2. 2

    Make Marinade

    In a bowl, whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 2 smashed garlic cloves (minced), 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

  3. 3

    Marinate

    Place the pounded chicken in a shallow dish or zip-top bag and pour the marinade over it, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

  4. 4

    Cook Chicken

    Preheat a grill or skillet (preferably cast iron) over medium-high heat. Lightly oil the grill grates or skillet. Cook the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Remove and rest on a cutting board for 5 minutes, then slice thinly crosswise.

Chimichurri Sauce

  1. 5

    Chop and Combine

    Roughly chop 1 cup packed parsley, 1/4 cup cilantro (if using), and 2 tbs oregano leaves. Mince 3 garlic cloves. Place herbs and garlic in a medium bowl.

  2. 6

    Emulsify

    Add 2 tbs red wine vinegar, 1 tbs lemon juice, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper. Slowly whisk in 1/2 cup extra-virgin olive oil until combined. Taste and adjust seasoning — add more salt, vinegar, or chili flake to preference. Let sit for at least 10 minutes to allow flavors to meld.

  3. 7

    Optional Food-Processor Method

    For a smoother chimichurri, pulse the herbs, garlic, vinegar, lemon juice, and seasonings in a food processor 4–6 short pulses, then stream in the olive oil while pulsing until you reach a coarse sauce. Do not over-process; chimichurri should remain bright and a little textured.

Sandwich Build

  1. 8

    Prepare Rolls

    Split the ciabatta rolls and brush the cut sides lightly with 1 tbs butter or olive oil. Toast cut-side down in a skillet over medium heat until golden and crisp (about 2 minutes) or place under a broiler briefly.

  2. 9

    Assemble

    Spread 1 tbs mayonnaise on the bottom of each roll if using. Layer lettuce or arugula, sliced tomato, and a few thin slices of red onion on the bottom roll. Place sliced chimichurri-marinated chicken on top of the vegetables (divide chicken between the two rolls). Spoon 2–3 tbs chimichurri sauce over the hot chicken so some soaks in and some remains as a bright topping. Add a little extra chimichurri to the top bread if desired.

  3. 10

    Finish and Serve

    Close the sandwich and press gently. Cut in half if desired and serve immediately with extra chimichurri on the side for dipping.

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