Chimichurri Chicken

Chimichurri Chicken

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From:, May 2018

Chimichurri is a no-cook herby-garlicky sauce from Argentina and Uruguay. It's delicious on grilled proteins and vegetables. Here, we use it to double the flavor of basic grilled chicken breasts. The chicken is both baked with and topped with this flavor-packed sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup packed flat-leaf parsley leaves
  • 1 cup packed cilantro leaves
  • 1 medium jalapeño pepper, chopped
  • 1 small clove garlic, minced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 teaspoon ground cumin
  • 1 pound boneless, skinless chicken breasts, cut into 4 pieces, or 4 boneless, skinless chicken thighs, trimmed


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Place parsley, cilantro, jalapeño, garlic, oil, lemon juice, vinegar, ¼ teaspoon salt and ¼ teaspoon pepper in a mini food processor. Process until mostly pureed.
  3. Stir cumin and the remaining ¼ teaspoon salt and ¼ teaspoon pepper together in a small bowl. Sprinkle over chicken and place the chicken on a baking sheet. Remove 3 tablespoons of the chimichurri sauce and use it to baste both sides of the chicken. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 17 to 22 minutes. Serve the chicken with the remaining chimichurri sauce.
  • To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 1 day.

Nutrition information

  • Serving size: 1 piece chicken & 2 Tbsp. sauce
  • Per serving: 261 calories; 17 g fat(3 g sat); 1 g fiber; 2 g carbohydrates; 24 g protein; 31 mcg folate; 63 mg cholesterol; 0 g sugars; 0 g added sugars; 1,591 IU vitamin A; 28 mg vitamin C; 42 mg calcium; 2 mg iron; 357 mg sodium; 318 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings: 0
  • Exchanges: 3 fat, 3 lean protein, ½ vegetable

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