Prep the chicken. Pat the chicken dry with paper towels. If using breasts, pound to an even 1/2–3/4-inch thickness so they cook evenly. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Make the chimichurri. In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, and a pinch of salt. Stir in the red wine vinegar, then slowly whisk in the olive oil. Taste and adjust with more salt, vinegar, or pepper. The sauce should be bright and well-seasoned.

Marinate briefly (optional but recommended). Spoon 2–3 tablespoons of chimichurri over the chicken and rub to coat. Let it sit for 15–30 minutes at room temperature. Reserve the rest of the sauce for serving—keep it separate from raw chicken.

Heat your pan or grill. Use a large cast-iron skillet or grill preheated to medium-high. Add 1 tablespoon olive oil to the pan if pan-searing.

Cook the chicken. Place the chicken in the hot skillet or on the grill. For thighs: cook 5–6 minutes per side until browned and cooked through. For breasts: cook 4–5 minutes per side. Aim for an internal temperature of 165°F (74°C).

Rest and slice. Transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices settle. Slice against the grain for cleaner pieces.

Finish with sauce. Spoon a generous amount of the reserved chimichurri over the chicken. Add a squeeze of lime if you like extra brightness.

Serve. Pair with cauliflower rice, roasted broccoli, grilled zucchini, or a simple green salad. Drizzle extra sauce over your sides—it’s the flavor hero.