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Marinated chicken chops with chimichurri

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Juicy, marinated chicken chops grilled to perfection and topped with vibrant, herb-packed chimichurri. This bold and flavorful dish is perfect for warm-weather meals or quick weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken chops
  • 4 garlic cloves, finely chopped
  • 1 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon red chili flakes
  • 3 tablespoons red wine vinegar
  • ½ cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 small shallot, minced

Instructions

  1. Preheat Your Equipment: If grilling, heat grill to medium-high. If pan-searing, preheat pan until lightly smoking.
  2. Combine Ingredients: In a bowl, whisk lemon juice, olive oil, garlic, paprika, cumin, salt, and pepper. Add chicken and coat well. Cover and marinate for at least 2 hours.
  3. Prepare Your Cooking Vessel: Oil grill grates or pan surface.
  4. Assemble the Dish: Remove chicken from marinade and shake off excess.
  5. Cook to Perfection: Grill or sear chicken for 6–7 minutes per side until fully cooked (75°C or 165°F inside).
  6. Finishing Touches: Let chicken rest. Mix chimichurri: parsley, oregano, shallots, garlic, chili flakes, vinegar, olive oil. Season to taste.
  7. Serve and Enjoy: Plate chicken and drizzle generously with chimichurri. Serve with rice or bread.

Notes

  • Marinate overnight for richer flavor.
  • Let chicken rest before serving to keep juices locked in.
  • Chop herbs by hand for best chimichurri texture.
  • Chimichurri improves if made ahead and chilled.