I’m excited to share Chimichurri Chicken as the first recipe in my new partnership with Shenandoah Valley Organic and their brands Red Wheelbarrow, Blue Ridge Trail, and Farmer Focus. Their chicken is, in my experience, the best commercially produced chicken available. While this post is sponsored, the opinions, recipe, and photos are my own.
With Daylight Saving Time here, evenings stay lighter and my appetite turns toward fresher, greener flavors. Spring may not be fully here yet, but I’m already craving bright herbs and lively sauces — which is exactly what chimichurri brings to the table.
I love loading dishes with fresh herbs, and chimichurri is the perfect vehicle: a vivid mix of herbs, garlic, olive oil, and vinegar that works as both a marinade and a finishing sauce. My favorite way to use it is on chicken — quick to prepare, full of flavor, and ideal for weeknights or casual gatherings.
For this Chimichurri Chicken, the sauce pulls double duty. Half the chimichurri is used to marinate the chicken — simply combine the chicken with about half the sauce in a zipper bag or container and chill for 20 minutes to 2 hours. The remaining sauce is kept on the side to serve as a bright, herby condiment when the chicken is finished. Drizzle it over the cooked chicken or use it as a dip — the contrast of warm grilled chicken with the vibrant green sauce is irresistible.
While many celebrate St. Patrick’s Day with corned beef, I prefer chicken dressed in green chimichurri — lighter, fresher, and packed with flavor.
I’m thrilled to have found Shenandoah Valley Organic chicken at my local Aldi. It’s organic and priced similarly to conventional chicken at many stores, yet it tastes exceptional. I believe their cooperative model — where farmers maintain ownership and transparency about each flock’s origin — contributes to the care and quality of their product. That attention to detail shows up on the plate.
Shenandoah Valley Organic products are available under several brand names, including Red Wheelbarrow, Blue Ridge Trail, and Farmer Focus. The Farmer Focus packaging even identifies the specific farm where the bird was raised — a level of transparency that speaks to their commitment to quality.
If you enjoy trying different chicken recipes, these SVO products are a great fit. They work beautifully in quick dinners like oven-fried chicken nuggets, baked tenders, creamy salsa chicken, cheddar bacon ranch tenders, honey garlic crunch tenders, one-pot chicken Parmesan, and honey sriracha glazed bites.
Cook’s Notes
- Use a homemade chimichurri for the best flavor, or choose a high-quality purchased chimichurri.
- Do not marinate the chicken longer than 2 hours. The vinegar in chimichurri can begin to “cook” the meat, which may affect the texture.
- You can cook the chicken on a grill or a grill pan. A real grill adds a bit of smoky flavor, but both methods work well. Instructions for each are included in the recipe below.
Tools and Ingredients to Make Chimichurri Chicken
- Blender or food processor (for chimichurri)
- Zipper-top bags or a shallow container for marinating
- Olive oil
- White wine vinegar
- Crushed red pepper flakes (optional)
- Grill pan or outdoor grill
- Tongs
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Chimichurri Chicken
Rebecca Lindamood
Ingredients
For the Chimichurri Chicken:
- 2 pounds raw chicken breast tenders
- 1/2 batch Chimichurri Sauce or about 1 cup
To Serve:
- Remaining half of chimichurri sauce or about 1 cup
Instructions
-
Add the chicken to a zipper-top bag with about 1 cup of chimichurri. Seal the bag, remove excess air, and massage the sauce over the tenders to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours.
-
Pour the remaining chimichurri into a jar, seal tightly, and leave at room temperature to let the flavors meld while the chicken marinates.
To Cook on a Grill Pan:
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Preheat a grill pan over medium-high heat and lightly spray with non-stick spray. Arrange tenders in a single layer without crowding; cook in batches if needed. Grill 5 minutes on the first side, flip, then cook 3–5 minutes more, until internal temperature reaches 165°F (time varies with thickness). Transfer to a plate and let rest 3 minutes before serving with the reserved chimichurri.
To Grill Outdoors:
-
Preheat a gas grill to medium-high and oil the grates with a paper towel soaked in neutral oil. Grill the tenders 5 minutes on the first side, flip, and cook 3–5 minutes more, until they reach 165°F. Let rest 3 minutes, then serve with remaining chimichurri.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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