Chimichurri Chicken

Serves 3-4 People
Prep time
2h 0m
Cook Time

Chimichurri is one of those mouth-watering sauces that explodes with flavor upon first bite! Try this recipe now… Trust us. Herbaceous chicken thighs are seared to perfection, smothered in chimichurri, served over a bed of Spicy Cauliflower Quinoa. Pair with your favorite veggie!

This recipe features our Mission Trail brand olive oil which is an exclusive olive oil for Save Mart and Lucky stores in Northern California. It’s most closely matched by our Marsala olive oil, but feel free to use ANY of our varietal olive oils.


  • 2 Pounds
    Chicken Thighs
  • 3/4 Cups
    Mission Trail EVOO (or your favorite Sciabica's Varietal) < CHIMICHURRI
  • 1/2 Cup
    Sciabica's Red Wine Vinegar < CHIMICHURRI
  • 4
    Cloves Garlic < CHIMICHURRI
  • 1
    Shallot (roughly chopped) < CHIMICHURRI
  • 3 Tablespoons
    Red Chili Flakes < CHIMICHURRI
  • 1/2 Cup
    Cilantro (roughly chopped) < CHIMICHURRI
  • 1/4 Cup
    Flat-Leaf Parsley (roughly chopped) < CHIMICHURRI
  • 2 Tablespoons
    Oregano (roughly chopped) < CHIMICHURRI
  • 1 Teaspoon
    Sea Salt < CHIMICHURRI
  • 2 Teaspoons
    Sciabica's Jalapeño Olive Oil (or your favorite flavor) < CAULIFLOWER QUINOA
  • 1 Cup
  • 2 Cups
    Chicken Broth < CAULIFLOWER QUINOA
  • 16 Ounces
    Riced Cauliflower < CAULIFLOWER QUINOA
  • 2 Teaspoons
    Sea Salt (or to taste) < CAULIFLOWER QUINOA


  1. Place all chimichurri ingredients into a food processor and pulse until combined but still slightly chunky

  2. Set aside ½ cup of chimichurri.

  3. Place chicken thighs in a storage container and cover with remaining chimichurri, completely coating each piece.

  4. Marinate chicken for 2 hours in the fridge.

  5. Rinse quinoa with strainer until water runs clear

  6. Place in a pot with chicken stock and cook on Medium heat for 15 minutes or until all the liquid has been absorbed.

  7. Heat up a non-stick pan with Jalapeno olive oil on Medium-High heat

  8. Saute cauliflower and 1tsp salt (or to taste) in the pan with Jalapeno olive oil on until lightly browned.

  9. Add cauliflower to cooked quinoa.

  10. Heat up a non-stick pan with a lite coating of EVOO on Medium-High heat.

  11. Saute marinated chicken in pan, flipping regularly, until internal temperature reaches 165 degrees

  12. Serve it up with your favorite sauteed or steamed veggies!


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