There’s something magical that happens when bold marinade meets open flame. These marinated chicken chops with chimichurri are a flavor-packed feast, made for sunshine-filled gatherings or simple weeknight dinners that need a little extra zing. With juicy, smoky chicken kissed by a tangy herb sauce, every bite bursts with life. Whether you’re firing up the grill or using a stovetop pan, this dish delivers a fresh, vibrant kick that’ll have everyone reaching for seconds.

Behind the Recipe

This recipe was born from a backyard cookout where I craved something punchy yet easy to prepare ahead. I’d been playing with chimichurri—Argentina’s famously bright green condiment—and decided to try it with juicy, marinated chicken chops instead of the traditional steak. Let me tell you, it worked like magic. The marinade locks in flavor while tenderizing the meat, and the chimichurri adds that fresh herby heat right when you need it.

Recipe Origin or Trivia

Chimichurri is a traditional Argentine sauce typically served with grilled meats, known as asado. Its roots are humble and homegrown, often made with whatever herbs are available—usually parsley and oregano—mixed with oil, vinegar, and garlic. It’s bright, punchy, and raw, offering the perfect contrast to smoky, charred meats. This version builds on that tradition but brings chicken chops into the spotlight, marrying Latin American brightness with comfort food familiarity.

Why You’ll Love Marinated chicken chops with chimichurri

There’s a lot to love about this colorful, flavor-forward dish.

Versatile: Perfect for grilling, pan-searing, or even roasting—whatever your kitchen setup allows.

Budget-Friendly: Chicken chops are inexpensive and full of flavor.

Quick and Easy: Minimal prep, no fancy equipment, and fast cooking.

Customizable: Adjust herbs, spice levels, or even swap in a different protein.

Crowd-Pleasing: Bold, punchy flavors that everyone loves.

Make-Ahead Friendly: Marinade and chimichurri can be prepared in advance.

Great for Leftovers: Leftover chops make amazing wraps, salads, or rice bowls.

Chef’s Pro Tips for Perfect Results

These simple tricks will take your chicken chops from good to unforgettable:

Marinate the chicken for at least 2 hours, but overnight is best.
Use bone-in chops for maximum flavor and juicy results.
Let the meat rest after cooking so the juices don’t escape.
Always chop herbs by hand for chimichurri to avoid bitterness from over-blending.
Add chimichurri just before serving to keep the herbs vibrant and fresh.

Kitchen Tools You’ll Need

Here’s everything you’ll need to pull this dish off with ease.

Mixing Bowl: For combining the marinade.

Sharp Knife: Essential for finely chopping the herbs and garlic.

Grater or Zester: For fresh lemon zest if you want extra brightness.

Grill or Cast-Iron Pan: Either will give you that delicious char.

Tongs: For flipping chops without piercing and losing juices.

Ingredients in Marinated chicken chops with chimichurri

This combination hits every flavor note—herby, garlicky, tangy, smoky, and just a little spicy.

Chicken Chops: 6 bone-in, skin-on chops. Juicy, flavorful cuts that hold up well to high heat.
Garlic Cloves: 4 cloves, finely chopped. Used in both the marinade and chimichurri.
Fresh Parsley: 1 cup, finely chopped. The base of your chimichurri—bright and peppery.
Fresh Oregano: 2 tablespoons, chopped. Earthy and bold, adding depth to the sauce.
Red Chili Flakes: 1 teaspoon. Gives a subtle kick to balance the herbs.
Red Wine Vinegar: 3 tablespoons. Adds that crucial tang in the chimichurri.
Olive Oil: ½ cup. Smooths out the sauce and carries flavor through the marinade.
Lemon Juice: Juice of 1 lemon. Fresh acidity for the marinade.
Smoked Paprika: 1 teaspoon. Infuses the chicken with a warm, smoky tone.
Ground Cumin: ½ teaspoon. Adds earthy complexity to the marinade.
Black Pepper: ½ teaspoon, freshly cracked. Adds warmth and spice.
Salt: 1 teaspoon. Enhances and balances every element.
Shallots: 1 small, finely minced. Adds mild sweetness and texture to the chimichurri.

Ingredient Substitutions

Easily adapt this recipe to suit your taste or what you have on hand.

Chicken Chops: Chicken thighs or drumsticks also work beautifully.
Red Wine Vinegar: Try apple cider or white vinegar instead.
Fresh Oregano: Dried oregano will do—just use half the amount.
Shallots: Substitute with red onion or spring onion.
Smoked Paprika: Sweet paprika plus a pinch of cayenne is a decent swap.

Ingredient Spotlight

Fresh Parsley: More than garnish, parsley brings a grassy freshness that balances the richness of grilled meat.

Smoked Paprika: Adds a warm, earthy smokiness without overpowering the dish. It gives depth and color to the marinade.

Instructions for Making Marinated chicken chops with chimichurri

Get ready to light up the grill (or stove) and let the flavors dance.

Preheat Your Equipment:
If grilling, preheat to medium-high. If using a pan, heat it just before cooking.
Combine Ingredients:
In a bowl, whisk together lemon juice, olive oil, garlic, paprika, cumin, salt, and pepper. Add the chicken chops and coat well. Cover and refrigerate for at least 2 hours.
Prepare Your Cooking Vessel:
If grilling, brush the grates with oil. If using a pan, heat until lightly smoking and drizzle with oil.
Assemble the Dish:
Remove chicken from marinade and let excess drip off. Place chops on the hot grill or pan.
Cook to Perfection:
Grill or sear for 6–7 minutes per side, depending on thickness, until golden brown and cooked through. Internal temp should hit 75°C or 165°F.
Finishing Touches:
Let the chicken rest for 5 minutes. Meanwhile, mix chopped parsley, oregano, shallots, garlic, chili flakes, red wine vinegar, and olive oil in a bowl to make chimichurri. Season to taste.
Serve and Enjoy:
Plate the chops, spoon chimichurri generously over the top, and serve with rice or crusty bread.

Texture & Flavor Secrets

Each bite brings juicy chicken with crispy, charred edges. The chimichurri adds an herbal burst with tangy vinegar and a whisper of heat. The contrast between smoky meat and fresh green sauce is what makes this dish so crave-worthy.

Cooking Tips & Tricks

These quick tips will help you master it every time:

Marinate overnight for deeper flavor.
Pat the chicken dry before cooking for a better sear.
Don’t over-process chimichurri—it should be chunky and rustic.
Let chimichurri sit for 15 minutes before serving so flavors meld.

What to Avoid

Avoid these common mistakes to make the most of your meal:

Overcooking: Chicken chops can dry out fast. Use a thermometer.
Skipping the rest: Resting after cooking keeps juices inside.
Too much oil in chimichurri: It should be saucy, not greasy.

Nutrition Facts

Servings: 4
Calories per serving: 510

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus marinating time)

Make-Ahead and Storage Tips

This dish is great for prepping ahead. Marinate the chicken up to 24 hours in advance and make the chimichurri a day ahead for better flavor. Leftover chops can be stored in the fridge for 3 days and reheated gently. Chimichurri will keep in a sealed jar in the fridge for up to 5 days.

How to Serve Marinated chicken chops with chimichurri

Serve these beauties with fluffy basmati rice, roasted potatoes, or grilled flatbreads. A side salad or grilled vegetables makes it a full, balanced meal. Don’t forget extra chimichurri on the side—it’s liquid gold.

Creative Leftover Transformations

Give leftovers a fresh spin with these ideas:

Shred the chicken into tacos with more chimichurri and slaw.
Slice and toss into a grain bowl with roasted veggies.
Layer into sandwiches with cheese and a swipe of aioli.

Additional Tips

Add lemon zest to the marinade for extra brightness.
Grill lemon halves and serve alongside for squeezing.
Double the chimichurri—it’s fantastic on everything from eggs to roasted veg.

Make It a Showstopper

Serve on a large platter, drizzle chimichurri over the top, and garnish with extra herbs. A wedge of grilled lemon and a sprinkle of flaky sea salt takes it over the top. Bring it to the table sizzling hot and watch everyone’s eyes light up.

Variations to Try

Spicy Kick: Add minced jalapeño to the chimichurri.
Citrus Twist: Swap lemon juice with orange or lime for a fresh flavor shift.
Herb Swap: Use basil or mint instead of oregano for a twist.
Sweet Touch: Add a teaspoon of honey to the marinade for balance.
Mediterranean Style: Add sun-dried tomatoes and olives to the chimichurri.

FAQ’s

Q1: Can I grill this indoors?

A1: Yes, a cast-iron pan or grill pan works wonderfully.

Q2: Can I use boneless chicken?

A2: Definitely—just reduce cooking time slightly.

Q3: Can chimichurri be made ahead?

A3: Yes, and it actually tastes better the next day.

Q4: What’s the best vinegar for chimichurri?

A4: Red wine vinegar is traditional, but white wine or apple cider vinegar work too.

Q5: How long can I marinate the chicken?

A5: Up to 24 hours for the most flavor.

Q6: Can I freeze the cooked chicken?

A6: Yes, freeze for up to 2 months and thaw before reheating.

Q7: How do I know when the chicken is cooked?

A7: Use a thermometer—165°F or 75°C is the target.

Q8: Is this dish gluten-free?

A8: Yes, all ingredients are naturally gluten-free.

Q9: Can I use a blender for chimichurri?

A9: You can, but pulse gently. Over-blending makes it too smooth and bitter.

Q10: What’s a good side dish?

A10: Rice, grilled vegetables, or a crisp salad work beautifully.

Conclusion

Marinated chicken chops with chimichurri are the kind of dish that feels like a celebration, even on a weeknight. It’s fiery, fresh, and full of flavor. Whether you’re grilling for friends or just craving something bold and beautiful, this recipe brings the heat and the herbs. Trust me, it’s worth every bite.