Juicy grilled chicken and a punchy, herb-packed chimichurri are a perfect match. The chicken is simple and satisfying, while the sauce brings fresh garlic, parsley, and a zesty kick. It’s a great go-to when you want something flavorful without a lot of fuss.
You can prep the sauce in minutes, grill the chicken in under 20, and have dinner ready fast. It’s also versatile enough for meal prep, weekend cookouts, or a quick Tuesday night.
Why This Recipe Works
This recipe hits that sweet spot of bright flavor and easy technique. Chimichurri adds layers of herbs, acidity, and a hint of spice that make lean chicken taste exciting.
Grilling builds a smoky char and keeps the meat tender when done right. The ingredients are basic, but the results feel fresh and restaurant-worthy. Most of the work happens in the marinade and sauce, so cooking is quick and low-stress.
What You’ll Need
- Chicken: 4 boneless, skinless chicken breasts or 6 boneless thighs
- Olive oil: For the marinade and the sauce
- Kosher salt and black pepper: For seasoning
- Garlic: Fresh cloves (4–6) for chimichurri
- Fresh parsley: One packed cup, finely chopped
- Fresh cilantro (optional): 1/2 cup, for extra freshness
- Red wine vinegar: The backbone of the sauce
- Lemon juice (optional): For brightness
- Red pepper flakes: For gentle heat
- Dried oregano: Classic in chimichurri
- Shallot (optional): Finely minced, for a mild onion note
- Neutral oil (optional): A splash to mellow the sauce if desired
How to Make It
- Prep the chicken: Pat the chicken dry.
If using breasts, pound the thick end to even thickness (about 3/4–1 inch) so they cook evenly.
- Season simply: Rub the chicken with 1–2 tablespoons olive oil. Season both sides with 1–1.5 teaspoons kosher salt and 1 teaspoon black pepper. Let it sit while you make the sauce.
- Make the chimichurri: Finely chop the parsley (and cilantro if using).
Mince the garlic and shallot. In a bowl, combine herbs, garlic, shallot, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, a pinch of salt, and 1/3–1/2 cup olive oil. Add a squeeze of lemon if you like.
Stir and taste. It should be bright, garlicky, and a little spicy. Adjust salt, vinegar, or oil to balance.
- Marinate lightly (optional): Spoon 2–3 tablespoons of the chimichurri over the chicken and rub it in.
Reserve the rest for serving. Marinate at room temperature for 15–20 minutes, or refrigerate up to 2 hours.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (about 425–450°F). Clean and oil the grates to prevent sticking.
- Grill the chicken: Place the chicken on the grill.
Cook 5–7 minutes per side for breasts, 6–8 minutes per side for thighs, depending on thickness. Don’t move the chicken too early; let it sear for good grill marks.
- Check doneness: Use an instant-read thermometer. You’re aiming for 160–165°F in the thickest part.
The juices should run clear.
- Rest and slice: Transfer to a plate, tent loosely with foil, and rest for 5 minutes. This helps keep the meat juicy. Slice against the grain.
- Sauce it up: Spoon a generous amount of chimichurri over the chicken.
Serve extra on the side for dipping.
- Serve with simple sides: Try grilled vegetables, a green salad, rice, roasted potatoes, or warm crusty bread to soak up the sauce.
Storage Instructions
- Cooked chicken: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water or olive oil to keep it moist.
- Chimichurri: Keeps 3–4 days in the fridge. Cover tightly.
If the herbs darken a bit, that’s normal. Stir before serving and adjust with a splash of vinegar or oil if needed.
- Freezing: Freeze cooked chicken for up to 3 months. Thaw overnight in the fridge.
Chimichurri isn’t ideal for freezing because the herbs can turn mushy, but it’s fine made fresh while the chicken thaws.
Benefits of This Recipe
- Fast and flavorful: Minimal prep with big payoff, perfect for weeknights.
- Light and fresh: Lean protein with a sauce full of herbs, not heavy cream or sugar.
- Flexible: Works with breasts or thighs, and the sauce goes with steak, shrimp, or veggies.
- Great for meal prep: Chicken reheats well, and leftover chimichurri perks up bowls and salads.
- Budget-friendly: Everyday ingredients deliver restaurant-level flavor.
Pitfalls to Watch Out For
- Dry chicken: Overcooking is the main culprit. Use a thermometer and rest the meat before slicing.
- Sticking to the grill: Start with clean, oiled grates and don’t flip too early. Let a crust form first.
- Bitter sauce: Over-mincing herbs in a food processor can bruise them.
Hand chop for best texture, or pulse lightly.
- Too sharp or too oily: Balance the chimichurri. If it’s too acidic, add a bit more oil. If it’s flat, add a pinch of salt or splash more vinegar.
- Garlic overload: Raw garlic is potent.
Start with less, taste, then add more to your liking.
Variations You Can Try
- Smoky chimichurri: Add 1/4 teaspoon smoked paprika for a subtle warmth.
- Citrus twist: Swap half the vinegar for lime juice and add lime zest.
- Chili-forward: Replace red pepper flakes with minced fresh red chili for brighter heat.
- Minty spring version: Add a handful of fresh mint with the parsley and skip the oregano.
- Grill alternative: Pan-sear the chicken in a cast-iron skillet, then finish in a 400°F oven until done.
- Bone-in thighs: Grill over indirect heat, skin-side up first, then crisp over direct heat at the end.
- Vegetarian swap: Use the same chimichurri on grilled portobellos, cauliflower steaks, or halloumi.
FAQ
Can I make chimichurri in a food processor?
Yes, but pulse gently. You want a coarse, loose texture, not a paste. Stop when the herbs are chopped but still distinct.
Stir in the oil by hand for the best mouthfeel.
Do I have to marinate the chicken?
No. The chicken will still be flavorful with a good sear and chimichurri on top. A short 15–20 minute rest with a spoonful of sauce does add extra flavor, but it’s optional.
What’s the best cut: breasts or thighs?
Both work. Thighs are more forgiving and stay juicier. Breasts are leaner and cook faster but benefit from even thickness and careful temperature checks.
Can I prepare the sauce ahead?
Absolutely.
Make it up to a day in advance and refrigerate. The flavors meld nicely. Let it sit at room temperature for 15 minutes and stir before serving.
How spicy is chimichurri?
Mild to medium, depending on the red pepper flakes.
Start with 1/4–1/2 teaspoon. You can always add more heat after tasting.
What should I serve with it?
Keep it simple: grilled asparagus, corn, or zucchini, a tomato-cucumber salad, roasted potatoes, rice, or crusty bread. The freshness of the sauce pairs well with crisp, seasonal sides.
Can I use dried herbs?
For chimichurri, fresh herbs are best.
Dried oregano is fine, but dried parsley or cilantro won’t give the same bright flavor or texture.
How do I keep the chicken juicy when reheating?
Slice it and warm gently in a skillet over low heat with a splash of water or broth and a drizzle of oil. Cover to trap steam. Add fresh chimichurri after reheating.
Is there a substitute for red wine vinegar?
Yes.
Use sherry vinegar, apple cider vinegar, or a mix of lemon and a milder vinegar. Adjust to taste so it stays bright but not harsh.
Can I grill this indoors?
Use a grill pan or cast-iron skillet over medium-high heat. Ventilate well, oil the pan lightly, and cook as directed.
You’ll miss some smokiness but still get great results.
Wrapping Up
Grilled Chicken with Chimichurri is fast, fresh, and full of character. With a handful of pantry staples and herbs, you can turn plain chicken into something memorable. Keep the sauce balanced, don’t overcook the meat, and you’ll have a reliable recipe to make again and again.
Serve it with simple sides, and let that bright green sauce do the heavy lifting.
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