Let’s face it, it’s easy to fall into a chicken rut. You buy the chicken, stare at the package, and can’t think of one thing to do with it that you haven’t done hundreds of times before. Enter chimichurri chicken. This simple dish is a perfect candidate for weeknight dinners when you don’t have much time, but still want to make something out of the ordinary. The best part is that you don’t need any special equipment or ingredients—just lots of garlic, herbs, seasonings, olive oil and red wine vinegar.

If you love bright, herbaceous sauces like pesto, chimichurri will become your new go-to. A staple in Argentina and other South American countries, the garlicky sauce makes just about anything sing. In addition to grilled meats and seafood, it’s great tossed with roasted vegetables, atop empanadas and spooned onto egg dishes.

Ingredients for Chimichurri Chicken

• Olive oil: Because it’s a big component of this sauce, make sure to use a high-quality oil—preferably extra virgin olive oil—in this dish.
• Parsley: Parsley is the soul of chimichurri. The flat, Italian type is traditionally used to make this dish and has a punchy flavor. However, the milder curly type will also make a pleasing sauce.
• Red wine vinegar: With vinegar, you typically get what you pay for. Inexpensive industrial vinegar can be harsh, while artisan vinegar often tastes more complex.
• Garlic: Garlic is healthiest when minced and allowed to sit for 15 minutes before being used, so if you have the chance, prep the garlic a little early.
• Oregano: It’s common to use dried oregano in chimichurri, but fresh herbs never hurt. If you’re using just-plucked leaves, double or triple the amount.
• Salt and pepper: We give a guideline for how much salt and pepper to use, but you can always season your chimichurri to taste.
• Red pepper flakes: A smidgen of these spicy flakes gives your chicken dish some additional zip. Leave it out if you don’t tolerate heat, or add more if you want extra burn.
• Chicken thighs: We call for boneless skinless thighs, which make this recipe quick and easy, but bone-in, skin-on pieces would be juicier and more flavorful. If you use the latter, remember they’ll take a little longer to cook.

Taste of Home