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Chimichurri chicken air fryer recipe served with vibrant chimichurri sauce over crispy air-fried chicken.

Flavorful Chimichurri Chicken Air Fryer Recipe (Easy & Fresh)

This vibrant chimichurri chicken air fryer recipe combines juicy, perfectly cooked chicken with a fresh, zesty herb sauce for a quick 30-minute meal that tastes like it took hours. Simple enough for weeknights yet impressive enough for guests!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian, Fusion
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley packed, stems removed
  • 1/2 cup fresh cilantro packed, stems removed
  • 3 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh oregano or 1 tsp dried
  • 1/2 tsp red pepper flakes adjust to taste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup olive oil extra virgin
  • 1 tbsp lemon juice fresh
For the Chicken
  • 1.5 lbs chicken breasts boneless, skinless (about 3-4 pieces)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

Equipment

  • Air fryer
  • Food Processor or Blender
  • Mixing Bowl
  • Meat Thermometer

Method
 

Make the Chimichurri Sauce
  • Add parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper to a food processor or blender. Pulse until finely chopped but not pureed.
  • Transfer to a bowl and stir in olive oil and lemon juice. Set aside half the chimichurri for serving and use the other half for the chicken.
Prepare the Chicken
  • If chicken breasts are very thick, pound to an even thickness of about ¾ inch using a meat mallet or heavy pan.
  • Pat chicken dry with paper towels. Brush with olive oil and season with salt, pepper, and garlic powder on both sides.
  • Optional: For more flavor, coat chicken with 2-3 tablespoons of the chimichurri sauce and let sit for 15 minutes.
Air Fry the Chicken
  • Preheat air fryer to 380°F (190°C) for 3 minutes.
  • Place chicken in the air fryer basket, leaving space between pieces for air circulation.
  • Cook for 6 minutes, then flip the chicken and cook for another 5-7 minutes, or until internal temperature reaches 165°F (74°C).
Serve
  • Let chicken rest for 5 minutes before slicing.
  • Serve sliced chicken with the reserved chimichurri sauce drizzled over the top.

Notes

For best results, make the chimichurri sauce at least 30 minutes before serving to allow flavors to meld. Store leftover chimichurri in an airtight container in the refrigerator for up to 1 week. Always bring refrigerated chimichurri to room temperature before serving for the best flavor. You can substitute chicken thighs for breasts - they'll need about 14-16 minutes in the air fryer.