Grilled chicken with chimichurri can be made with thighs or breasts, using an outdoor grill, or inside using a grill pan on the stovetop. The simple Argentinian sauce only has 6 ingredients and can be made ahead. Ready in 30 minutes!
My husband and I went to Buenos Aires, Argentina on our honeymoon and we were absolutely devouring the tangy, garlicky, spicy chimichurri sauce that was served everywhere with every kind of grilled meat from chicken to beef to sausages.
This is a great sauce to make ahead and have ready in the fridge for when that perfect grilling weather hits, even on a weeknight! It delivers very big flavors, with very little effort.
As I said, the sauce works with any grilled meat, so try my grilled pork tenderloin with chimichurri for a change of pace. It also cooks very quickly!
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Grilled chimichurri chicken ingredients
- Boneless, skinless chicken thighs or breasts: There's no marinating, no fuss, we'll simply season breasts or thighs with salt and pepper, then grill them. We want skinless and boneless because they cook fast and nothing gets in the way of the flavor of the sauce. I prefer chicken thighs because there is less danger of over-cooking. Use a digital meat thermometer to ensure you're on target.
- Fresh flat-leaf parsley and oregano: These fresh herbs keep flavors light, and reflect the Italian influence on Argentine cuisine.
- Garlic and crushed red pepper: The raw garlic will mellow as it infuses the sauce and again when it hits the meat that's hot off the grill. You can control how spicy it is by adding more or less crushed red pepper.
- Olive oil and red wine vinegar: The vinegar is magic here, it adds a lift and a tanginess that's kind of mind-blowing!
*Ingredients with measurements are listed in the recipe card below.
How to make grilled chicken with chimichurri
Chimichurri sauce recipe adapted from chef Michelle Bernstein.
Step 1: Season the chicken
Lay the chicken out on a sheet pan and season both sides with salt and pepper. Set it aside while you make the chimichurri.
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Step 2: Make the chimichurri
Finely mince the garlic, oregano and parsley.
Add all ingredients to a bowl and stir to combine. Let stand at room temperature while the chicken cooks to allow the flavors to come together.
Step 3: Grill!
Heat an outdoor grill or a stovetop grill pan to medium high. Grill the chicken for 5-7 minutes per side, or until the internal temperature is 160°F. Allow the chicken to rest for a couple of minutes so the carry-over cooking brings it to 165°F. Top with the chimichurri sauce and serve!
Debra says: Clean those grill grates!
Whether you're grilling outdoors or inside with a grill pan, make sure the grates are clean! Dirty grates mean the chicken will stick: ICK! Clean grates allow the chicken to release properly when it's ready to flip and when it's finished cooking.
Expert tips
- Make chimichurri in the food processor: If you prefer, you can make chimichurri this way. Add all ingredients except the olive oil to the food processor and pulse until the herbs and garlic are finely chopped, then transfer to a bowl and add the olive oil. Do not be tempted to make a purée, chimichurri should be chunky and rustic in texture.
- If using breasts, pound them for even cooking: Chicken breasts work well for this recipe, just make sure to pound them to an even thickness. They will cook faster and more evenly, and remain juicy and tender throughout.
- Make ahead and freezing: The longer chimichurri sits, the better it gets! Make it up to 5 days in advance. It freezes well, so make a big batch and store in a freezer-safe container for up to 3 months. Always allow chimichurri to come to room temperature before using.
What to serve with chimichurri chicken
All of your favorite cold side dishes that go with grilled meats like dill potato salad or garbanzo bean salad are great choices. Try fresh summer vegetable recipes like corn succotash or baked asparagus, and I love it with crispy roasted potatoes because the sauce tastes great on them, too!
More quick chicken recipes
Debra's Details: This is a quick and flavor-packed summer dinner!
- Use grilled chicken thighs or breasts.
- Tangy, garlicky, fresh, and a little spicy—all in one simple sauce.
- Make the chimichurri up to 5 days ahead.
- Ready in 30 minutes.
- Gluten-free and dairy-free!
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Recipe
Grilled Chicken with Chimichurri Sauce
Equipment
- cast iron grill pan (if cooking on the stovetop)
Ingredients
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano (or 1 tablespoon dried)
- 4 garlic cloves, minced
- 2 teaspoons crushed red pepper flakes
- 3 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- 1⅛ teaspoon kosher salt (divided)
- 2 pounds boneless skinless chicken thighs or breasts
- freshly ground black pepper
Instructions
- Lay the chicken out on a sheet pan and season both sides with 1 teaspoon of the salt and a pinch of freshly ground black pepper. Set it aside while you make the chimichurri.
- Finely mince the garlic, oregano and parsley.
- Add garlic, oregano, parsley, crushed red pepper, olive oil, red wine vinegar, and the remaining salt to a bowl and stir to combine. Let stand at room temperature while the chicken cooks to allow the flavors to come together. Taste and adjust the salt if necessary.
- Heat an outdoor grill or a grill pan inside on the stovetop to medium-high. Cook the chicken for 5-7 minutes per side, until the internal temperature reaches 160°F. Allow the chicken to rest for a couple of minutes so the carry-over cooking brings it to 165°F. Top with the chimichurri sauce and serve!
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
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Notes
- Make chimichurri in the food processor: If you prefer, you can make chimichurri this way. Add all ingredients except the olive oil to the food processor and pulse until the herbs and garlic are finely chopped, then transfer to a bowl and add the olive oil. Do not be tempted to make a purée, chimichurri should be chunky and rustic in texture.
- If using breasts, pound them for even cooking: Chicken breasts work well for this recipe, just make sure to pound them to an even thickness. They will cook faster and more evenly, and remain juicy and tender throughout.
- Make sure your grill grates are clean: This is the biggest factor in keeping the chicken from sticking to the grill or grill pan.
- Storage, make ahead, and freezing: The longer chimichurri sits, the better it gets! Make it up to 5 days in advance, store in an airtight container in the refrigerator. It freezes well, so make a big batch and store in a freezer-safe container (I like these reuseable silicone sandwich bags) for up to 3 months. Always allow chimichurri to come to room temperature before using.
- Chimichurri sauce recipe adapted from chef Michelle Bernstein.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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