Grilled Chimichurri Chicken
Fire up the grill, this Grilled Chimichurri Chicken is packed with fresh, herby flavors. Tender chicken breasts are marinated, then perfectly charred and topped with a bright, garlicky chimichurri sauce loaded with parsley, cilantro, and oregano flavors. Whether you’re planning an easy weeknight dinner, prepping meals ahead, or hosting summer cookouts, this one’s sure to impress.
This grilled chimichurri chicken has a zesty layer of freshly prepared chimichurri sauce, is perfectly charred, and is juicy and delicious with every bite. Plus, it is super simple to make. It’s the perfect flavorful summer dinner!
The chicken may marinade overnight, making this a wonderful dinner prep recipe. The chimichurri sauce can also be made in advance. This grilled chicken with chimichurri sauce is a fantastic dinner recipe, I must say!
Why You’ll Love this Recipe
- It’s incredibly simple, just like my Flank Steak with Chimichurri Sauce. Simply marinade the chicken and cook it for 7-10 minutes on each side.
- Has the perfect amount of heat and is garlicky, tangy, and herby. The chicken is delicious and incredibly tender.
- This recipe for chimichurri grilled chicken is also great for dinner and meal prep. You may prepare the chimichurri sauce and marinate the chicken ahead of time. And you should—as it sits, it becomes even better!
- It’s impressive on the platter. Perfect for summer entertaining, cookouts, and dinner parties.
Chimichurri Chicken Ingredients
The following ingredients are needed to make this grilled chimichurri chicken recipe:
- Fresh herbs: I strongly suggest using fresh baby parsley, cilantro, and oregano for maximum flavor and aroma.
- Green onion and garlic: Again, freshness is the key to adding an extra layer of flavor depth.
- Olive oil: For optimal flavor, choose the finest quality olive oil.
- Red wine vinegar: You can also use lemon juice or white vinegar.
- Chicken: Chicken breast, boneless or bone-in, works best. But you can use other cuts as well, modifying the cooking time mentioned below. You can also use beef, pork, fish, or tofu.
- Spices: I used minimal spices in this grilled chimichurri chicken recipe, such as ground cumin, salt, and black pepper, to let the chimichurri sauce flavor shine.
Using Other Chicken Cuts for Chimichurri
One of the best things about this grilled chimichurri chicken recipe is its versatility; chimichurri goes well with almost any cut of chicken. Here’s how to make it work:
- Chicken Thighs: Compared to breasts, thighs are naturally more juicy and flavorful. For the best texture, grill for 6-7 minutes per side over medium-high heat, or until the internal temperature reaches 175°F.
- Chicken Drumsticks: Perfect for casual cookouts and have a meaty, savory bite. Grill over medium heat for 30 to 35 minutes or until the internal temperature reaches 175°F, flipping every 5 to 7 minutes to prevent scorching.
- Chicken Wings: They’re a crowd favorite and make excellent appetizers or game-day snacks. Cook over medium heat until the internal temperature reaches 165°F, or 20 to 25 minutes, rotating frequently for even cooking.
How to Make Grilled Chimichurri Chicken
Make the chimichurri sauce
- Place the parsley, cilantro, green onions, garlic, and oregano into a food processor. Pulse briefly until the ingredients are chunky, but not pureed. Note: You can also finely chop the ingredients with a knife if you don’t have a food processor.
- Place the chopped herb mixture into a medium bowl and stir in the remaining ingredients.
- Cover and place in the fridge for 30 minutes, or overnight, to let the flavors meld and to thicken slightly.
- Start preparing the chicken breast while the sauce is in the fridge.
Prepare and grill the chicken
- Season both sides of the chicken with ground cumin, salt, and pepper. Let it sit at room temperature for 20 to 30 minutes.
- Lightly coat both sides of the chicken with HALF of the prepared Chimichurri sauce, leaving the remaining half for serving.
- Preheat a gas grill to medium-high (about 400º F). Lightly grease the grill surface and add chicken. Close the lid and cook for 7 minutes, or until bottoms are browned with sear marks.
- Rotate the chicken, close the lid, reduce the heat to medium, and cook for 7 to 10 minutes more, or until the internal temperature reaches 165° F.
- Remove chicken from the grill and let it rest for 5 minutes. Cut into thin slices, against the grain, and top with the remaining Chimichurri sauce before serving.
Alternate Cooking Methods for Chimichurri Chicken
No grill? No problem! This Grilled Chimichurri Chicken can be made in several other ways without much affecting its taste and flavor.
- Stovetop: Heat a non-stick pan over medium-high heat and cook for 6–7 minutes per side until the chicken reaches 165°F.
- Oven/Broiler: Bake at 425°F (220°C) for 18–22 minutes until cooked through, then broil for 2–3 minutes to mimic that grilled-style char. To prevent burning, adjust the temperature as needed.
- Air Fryer: Air fry at 375°F (190°C) for 16–20 minutes, flipping halfway, for juicy chicken with a slightly crispy finish. Let rest for 5 minutes, then drizzle with fresh chimichurri for the perfect finish.
- Instant Pot: Sear the chicken, then pressure cook with a bit of broth for 7–8 minutes. Slice and drizzle with chimichurri before serving.
Common Mistakes to Avoid
Before you start making this grilled chimichurri chicken recipe, here are a few common mistakes you should try to avoid:
- Don’t purée the sauce: Just pulse it enough to chop all the ingredients coarsely. For optimal flavor and presentation, the texture of the chimichurri should be rustic and chunky.
- Skipping the marinating period: Marinate the chicken with some of the Chimichurri sauce for at least 30 minutes before grilling, but longer is preferred to infuse more flavor and help it cook evenly and stay juicy.
- Preheat the grill: To get a beautiful sear, make sure the grill is preheated. Start with a medium-high heat to sear, then rotate and lower. This prevents burning or overcooking, but also sears the meat and keeps it moist. Close the grill lid to ensure even cooking.
- Don’t overcook the chicken: The ideal doneness is key, or you will dry out the chicken. Ideal doneness off the grill is 160 to 165ºF. Before serving, just make sure the temperature reaches 165 degrees.
Extra Tips
These tips will help you make tasty, tender, and flavorful grilled chimichurri chicken every time you try this recipe:
- For the best flavor, use a simple dry seasoning, then cook the chicken with some of the Chimichurri sauce as a marinade, and top with the remaining fresh sauce.
- Before cooking, let the chicken come to room temperature. After cooking, let it rest before slicing to preserve its juices.
How Long to Grill Chicken Breast at Different Thicknesses
The grilling time varies depending on the thickness of the chicken breast. Follow these general guidelines for medium-high heat grilling, or 400°F:
- ½ inch thick: about 3–4 minutes per side
- 1 inch thick: about 5–6 minutes per side
- 1-½ inches thick: about 7–8 minutes per side
Serving and Pairings Suggestions
You can serve this grilled chimichurri chicken with almost anything your heart desires. Serve with roasted veggies, couscous, or a simple Potato Salad or Kale Salad for an ultimate healthy, refreshing, low-carb, light summer dinner!
Apart from that, you can make tacos, burritos, quesadillas, and more with the leftover chicken!
Storage Instructions
- Fridge: Any grilled chimichurri chicken leftovers can be stored in an air-tight container in the refrigerator for up to 4 days. When properly sealed in a glass jar or container, the chimichurri sauce can last up to two weeks. The oil may separate slightly, so mix the sauce slightly before using it again for maximum taste.
- Freezer: Freeze the grilled chicken for up to a month. To keep it juicy, wrap slices tightly in plastic wrap or foil and store in a freezer-safe bag. Before reheating, let it thaw overnight in the refrigerator. The chimichurri sauce can also be frozen by pouring it into any ice cube tray, freezing it, and then putting the cubes in a freezer bag. In this manner, you won’t waste any and can only thaw the portion you need for meals in the future.
- Reheating Tips: Use a microwave to reheat the leftover grilled chimichurri chicken. Another option is to wrap the leftover grilled chicken in foil and place it in the preheated oven for about 10 minutes, until heated through. For the finest fresh flavor, allow the sauce to defrost at room temperature or in the fridge. But avoid reheating it.
FAQs
What is Grilled Chimichurri Chicken?
Grilled chimichurri Chicken is chicken marinated in freshly made Chimichurri Sauce, grilled (or sautéed), and topped with more of the zesty, fresh Argentinian chimichurri. Chimichurri sauce is not only a delicious topping for grilled pork, steak, and other meats, but it also makes an excellent marinade.
What Does Chimichurri Taste Like?
Made from a well-balanced combo of fresh garlic, oil, fresh herbs, and vinegar, chimichurri has a refreshing, tangy, and somewhat spicy taste that goes well with grilled meats.
What is the Difference Between Pesto and Chimichurri?
An oil-based condiment, chimichurri is a little more liquid-like than the other sauces. Unlike pesto and gremolata, it calls for vinegar, which gives the sauce acidity and brightness. Originally from Uruguayan and Argentinean cuisine, it has been modified for use in many Latin American cuisines.
How Healthy is Chimichurri?
Chimichurri is packed with healthful nutrients, such as calcium, iron, carotenes, and vitamins A and C from the parsley and fiber, calcium, iron, and vitamins E and K from the oregano. It also contains heart-healthy garlic along with monounsaturated fat from olive oil.
This Chimichurri chicken recipe uses lean protein and is low-carb, keto, and gluten-free, with only 2 net carbs per 5-ounce serving.
Can I Use Dried Herbs?
Yes! If you can’t find fresh oregano, dried oregano works great; in fact, it’s commonly used in many classic chimichurri recipes. But for the parsley and cilantro, which add a bright, herbaceous flavor to the sauce, use fresh if possible. If using dried parsley, cut the amount in half and thoroughly combine with fresh green onions or lime juice to add some brightness to the flavor. But for the best flavor, and most Chimichurri sauce, use fresh herbs.
More Delicious Chicken Recipes
Try these other incredibly tasty chicken recipes if you enjoy this grilled chimichurri chicken recipe.
- Garlic Butter Chicken: A wholesome, comforting, economical, and classic easy dinner recipe.
- Smoked Chicken Wings: Smoky, spicy, crispy, and incredibly tender.
- Chicken Katsu Recipe: A juicy, flavorful, finger-licking good fried chicken that you can make in just 30 minutes.
- Chicken Fried Chicken: Crispy, tender perfection.
- Grilled Teriyaki Chicken Burgers: A perfect and delicious way to get in some grilling time in summer.
- Chili Lime Grilled Chicken Bowls: A complete Mexican-themed recipe in a bowl.
Want more Chimichurri recipes? Try my Chimichurri Sauce and Chimichurri Flank Steak recipes.
Grilled Chimichurri Chicken
Equipment
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 stalks green onion thinly sliced
- 3 large cloves garlic minced
- 2 tablespoons fresh oregano or 2 teaspoons dried
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
- Optional: juice of ½ lime for extra tang and a pinch of cayenne pepper for spice as garnishes
Chicken
- 2 pounds chicken breast boneless or bone-in
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make the Chimichurri Sauce
- Place the parsley, cilantro, green onions, garlic, and oregano into a food processor. Pulse briefly until the ingredients are chunky, but not pureed. Note: You can also finely chop the ingredients with a knife if you don’t have a food processor.
- Place the chopped herb mixture into a medium bowl and stir in the remaining ingredients.
- Cover and place in the fridge for 30 minutes, or overnight, to let the flavors meld and to thicken slightly.
- Start preparing the chicken breast while the sauce is in the fridge.
Prepare and Grill the Chicken
- Season both sides of the chicken with ground cumin, salt, and pepper. Let sit at room temperature for 20 to 30 minutes.
- Lightly coat both sides of the chicken with HALF of the prepared Chimichurri sauce, leaving the remaining half for serving.
- Preheat a gas grill to medium-high (about 400º F). Lightly grease the grill surface and add chicken. Close the lid and cook for 7 minutes, or until bottoms are browned with sear marks.
- Rotate the chicken, close the lid, reduce heat to medium and cook for 7 to 10 minutes more, or until the internal temperature reaches 165° F.
- Remove chicken from the grill and let it rest for 5 minutes. Cut into thin slices, against the grain, and top with the remaining Chimichurri sauce before serving.
Notes
- ½ inch thick: about 3–4 minutes per side
- 1 inch thick: about 5–6 minutes per side
- 1-½ inches thick: about 7–8 minutes per side
Made this chimichurri chicken and it’s a hit, juicy, herby, and so vibrant. Easy enough for weeknights, impressive for guests!
Wow that’s great! Thanks so much for the comment.