I think you are going to love this Chimichurri Chicken Sandwich! It’s layered with so many delicious ingredients:
- Homemade Chimichurri Sauce with a trio of fresh mint, fresh cilantro, and fresh parsley
- Creamy thinly sliced avocado with a sprinkling of flakey salt and black pepper
- Juicy chicken thighs marinated in chimichurri sauce
- Arugula dressed with even more chimichurri sauce
- Melty fresh mozzarella
- All between crispy ciabatta bread
Sometimes you just want a big satisfying sandwich, so save this Chimichurri Chicken Sandwich for the next time the craving strikes!
What is Chimichurri?
Chimichurri sauce is a popular condiment that originated in Argentina and Uruguay, often used as a marinade or sauce for grilled meat. It is vibrant, fresh, and combines herbs, garlic, vinegar, and oil.
This version also uses a little bit of shallot, lemon juice, and jalapeno for extra pops of flavor!
Chimichurri Chicken Sandwich Ingredients
Chimichurri Sauce
- 1 small Shallot finely chopped
- 4 cloves Garlic minced
- 1/2 Jalapeño finely chopped
- 1/2 tsp Dried Oregano
- 2 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup Fresh Mint finely chopped; can substitute for more parsley
- 1/2 cup Fresh Cilantro finely chopped; can substitute for more parsley
- 1/2 cup Fresh Parsley finely chopped
- 2 tbsp Extra Virgin Olive Oil
Other Ingredients
- 1.5 lbs Boneless Skinless Chicken Thighs
- 1 tbsp Extra Virgin Olive Oil
- 1 loaf Ciabatta Bread about 1 lb or 4 sandwich rolls
- 4 oz Fresh Mozzarella
- 2 oz Arugula
- 2 Avocado thinly sliced
Recipe Instructions
Chimichurri Sauce
- In a large bowl, add all of the chimichurri sauce ingredients. Mix together until well combined.
- Remove half of the chimichurri sauce to a smaller container with a lid. Set aside in the fridge for later.
Chicken Thighs
- Add the boneless skinless chicken thighs to the remaining half of chimichurri sauce in the large bowl. Cover and place in the fridge to marinade for at least 2 hours or overnight.
- After marinading, heat about 1 tbsp of olive oil in a large pan over medium-high heat. Wipe off any excess marinade from the chicken thighs and place in an even layer to the hot pan. Cook for about 7-10 minutes on each side. Cook in batches if needed. It’s hard to overcook chicken thighs, so you can cook long enough to get plenty of color on the chicken.
Assembly
- Meanwhile, slice the loaf of ciabatta bread in half length-wise and slice into 4 equal-sized sandwiches. You could also use 4 sandwich-sized ciabatta rolls.
- Lay an equal amount of fresh mozzarella on each top bun. Place the ciabatta bread in an oven, toaster oven, or air fryer for a few minutes to toast and melt the cheese.
- Once toasted, spread 1/2 of the reserved chimichurri sauce from the fridge on the half of the bread without mozzarella. Lay thinly sliced avocado on top of the chimichurri sauce. Season to taste with salt or flakey salt and black pepper. Place an equal amount of cooked chicken thighs on top of each layer of avocado.
- Toss the arugula with the remaining reserved chimichurri sauce. Place on top of the chicken thighs and add the top half of the ciabatta, pressing down slightly.
Did you try this Chimichurri Chicken Sandwich? Leave a Review!
This recipe requires just a little bit of chopping and hands on time in the beginning to create your homemade chimichurri sauce. You will then you some as the chicken marinade, some to toss with the arugula, and some to spread on one half of the bread.
Pop the chicken in the fridge to marinate and then you just need to cook the sandwich and assemble the sandwich when you’re ready!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Chimichurri Chicken Sandwich
This sandwich is loaded with marinated chicken thighs, herbaceous chimichurri sauce, creamy avocado, arugula, and melty fresh mozzarella cheese in between crispy ciabatta bread.
Equipment
Ingredients
Chimichurri Sauce
- 1 small Shallot finely chopped
- 4 cloves Garlic minced
- 1/2 Jalapeño finely chopped
- 1/2 tsp Dried Oregano
- 2 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup Fresh Mint finely chopped; can substitute for more parsley
- 1/2 cup Fresh Cilantro finely chopped; can substitute for more parsley
- 1/2 cup Fresh Parsley finely chopped
- 2 tbsp Extra Virgin Olive Oil
Other Ingredients
- 1.5 lbs Boneless Skinless Chicken Thighs
- 1 tbsp Extra Virgin Olive Oil
- 1 loaf Ciabatta Bread about 1 lb or 4 sandwich rolls
- 4 oz Fresh Mozzarella
- 2 oz Arugula
- 2 Avocado thinly sliced
Instructions
Chimichurri Sauce
- In a large bowl, add all of the chimichurri sauce ingredients. Mix together until well combined.
- Remove half of the chimichurri sauce to a smaller container with a lid. Set aside in the fridge for later.
Chicken Thighs
- Add the boneless skinless chicken thighs to the remaining half of chimichurri sauce in the large bowl. Cover and place in the fridge to marinade for at least 2 hours or overnight.
- After marinading, heat about 1 tbsp of olive oil in a large pan over medium-high heat. Wipe off any excess marinade from the chicken thighs and place in an even layer to the hot pan. Cook for about 7-10 minutes on each side. Cook in batches if needed. It's hard to overcook chicken thighs, so you can cook long enough to get plenty of color on the chicken.
Assembly
- Meanwhile, slice the loaf of ciabatta bread in half length-wise and slice into 4 equal-sized sandwiches. You could also use 4 sandwich-sized ciabatta rolls.
- Lay an equal amount of fresh mozzarella on each top bun. Place the ciabatta bread in an oven, toaster oven, or air fryer for a few minutes to toast and melt the cheese.
- Once toasted, spread 1/2 of the reserved chimichurri sauce from the fridge on the half of the bread without mozzarella. Lay thinly sliced avocado on top of the chimichurri sauce. Season to taste with salt or flakey salt and black pepper. Place an equal amount of cooked chicken thighs on top of each layer of avocado.
- Toss the arugula with the remaining reserved chimichurri sauce. Place on top of the chicken thighs and add the top half of the ciabatta, pressing down slightly.
Tried this recipe?Let me know how it was!
