Grilled Chimichurri Chicken – A Bold, Flavor-Packed Dinner Staple

Byarlo Jack
Grilled Chimichurri Chicken

Craving a dinner that’s both vibrant and satisfying? Grilled Chimichurri Chicken is a zesty, protein-rich dish that brings together smoky grilled chicken and the fresh, herbaceous punch of chimichurri sauce. It’s quick to prepare, full of bold flavors, and works beautifully as a main dish or as part of a larger spread. Whether it’s a weeknight meal or a backyard barbecue, this recipe brings brightness to your table with minimal fuss.

Fresh, Herby, and Perfect for the Grill

Chimichurri is a classic Argentinean sauce made from fresh herbs, garlic, olive oil, and vinegar—bright, tangy, and bursting with green flavor. When paired with juicy grilled chicken, it adds a punch of freshness that cuts through the smoky richness. It’s a fantastic way to level up a simple grilled dish into something crave-worthy and impressive, with very little effort.

Simple Ingredients, Huge Flavor Payoff

This dish relies on wholesome, easy-to-find ingredients to deliver bold results. Boneless chicken thighs or breasts become deeply flavorful when marinated in a chimichurri mixture, and the reserved sauce doubles as a topping. A short marinade and a hot grill are all it takes to create a juicy, flavor-packed chicken that’s both versatile and crowd-pleasing.

  • 1½ lbs boneless chicken thighs or breasts
  • 1 cup fresh parsley, finely chopped
  • 3–4 garlic cloves, minced
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • Salt and black pepper to taste
  • Juice of ½ lemon (optional)

Nutritional Benefits

This recipe is naturally gluten-free, high in protein, and rich in healthy fats thanks to the olive oil and herbs. Chicken provides lean protein to support muscle and energy, while the chimichurri offers antioxidants from fresh parsley and garlic. It’s a clean, balanced meal that doesn’t sacrifice flavor for health.
Calories: ~350 per serving
Protein: 30g
Carbohydrates: 2g
Fat: 25g
Fiber: 1g
Sodium: ~200mg

Timing Breakdown

Grilled Chimichurri Chicken is a fast and flavorful meal, ideal for busy evenings or relaxed weekend grilling. The marinade can be made ahead, and the chicken grills up quickly for a satisfying, low-stress dinner.
Prep Time: 10 minutes
Marinate Time: 30 minutes (optional)
Cook Time: 12–15 minutes
Total Time: 25–40 minutes

How to Make Grilled Chimichurri Chicken

This recipe comes together with a quick chimichurri sauce and a hot grill. The chicken can marinate ahead of time, or be grilled right away—either way, the result is juicy, herby, and packed with flavor.

  1. In a bowl, mix parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, salt, and pepper.
  2. Set aside ⅓ of the sauce for serving. Use the rest to coat the chicken in a shallow dish or zip-top bag.
  3. Let marinate for at least 30 minutes if possible (up to 12 hours).
  4. Preheat grill or grill pan to medium-high. Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F.
  5. Rest for 5 minutes, then slice and spoon reserved chimichurri on top. Serve warm.

Easy Customizations to Explore

Grilled Chimichurri Chicken is wonderfully flexible—great for adding your own twist. From swapping herbs to changing the protein, it’s easy to tailor to your preferences or dietary needs.

  • Use cilantro or basil in place of parsley for a new flavor
  • Add avocado to the sauce for a creamier version
  • Try with grilled tofu or portobello mushrooms for a vegetarian spin
  • Make it spicy with extra chili flakes or diced fresh jalapeño
  • Sub in white wine vinegar or lime juice for a citrusy punch

Serving Ideas for a Complete Meal

This chicken pairs beautifully with a variety of sides, making it perfect for everything from meal prep to entertaining. It’s flavorful enough to stand alone but also works well with lighter accompaniments or bold sides.

  • Serve over rice, quinoa, or couscous for a filling plate
  • Pair with roasted vegetables or grilled corn on the cob
  • Slice for tacos, wraps, or grain bowls
  • Add a simple green salad with lemon vinaigrette on the side
  • Top with feta, olives, or sliced avocado for Mediterranean flair

Storage & Meal Prep Tips

Grilled Chimichurri Chicken is ideal for meal prep. It keeps well in the fridge, and the chimichurri sauce can be made ahead and used on everything from sandwiches to eggs.

  • Store cooked chicken in an airtight container for up to 4 days
  • Keep extra chimichurri in a sealed jar in the fridge for 5–6 days
  • Reheat gently in a skillet or microwave
  • Enjoy cold in salads or wraps for quick lunches
  • Freeze cooked chicken (without sauce) for up to 2 months

Tips for Juicy, Flavorful Grilled Chicken

Great grilled chicken is all about proper seasoning, high heat, and not overcooking. Chimichurri keeps the meat moist and flavorful, but a few small tricks ensure perfect results every time.

  • Pound chicken to even thickness for uniform cooking
  • Let the grill get hot before adding chicken for good sear
  • Don’t over-marinate—30 minutes is plenty for tenderizing
  • Flip only once for nice grill marks and moisture retention
  • Let rest before slicing to preserve juices

Conclusion: Fresh, Zesty, and Ready for Anything

Grilled Chimichurri Chicken is a simple yet exciting dish that brings a blast of flavor to the table with minimal effort. From weeknight dinners to summer cookouts, it’s a go-to recipe that feels fresh and energizing every time. Juicy, herby, and customizable, it’s a dish that’s as easy to love as it is to make—perfect for anyone who wants a bold, wholesome meal that doesn’t skimp on taste.

FAQs

Yes! Chicken breasts work just as well as thighs. Just be careful not to overcook them, as they tend to dry out more easily. Consider pounding them to an even thickness for quicker, more even grilling.

Ideally, marinate for at least 30 minutes to allow the flavors to soak in. For deeper flavor, you can marinate it for up to 12 hours in the fridge. Avoid marinating too long (over 24 hours), especially with vinegar-based marinades, as it can start to break down the meat.

Absolutely. You can use a grill pan, cast-iron skillet, or even bake it in the oven at 425°F (220°C) for about 20–25 minutes, flipping halfway through. Broiling for the last few minutes adds a nice char.

Chimichurri has a mild kick from red pepper flakes, but it’s not overly spicy. You can adjust the heat level by using more or less chili, or leaving it out altogether for a milder version.

Yes! Chimichurri sauce actually tastes better after resting. Make it a few hours or even a day in advance. Store it in a sealed container in the fridge for up to 5–6 days.

Cooked chicken freezes well for up to 2 months. Freeze it without sauce for the best texture. Chimichurri can be frozen, but the herbs may darken slightly. For freshest flavor, make the sauce fresh if possible.

Gently reheat in a skillet over medium heat with a splash of water or oil, or microwave in short bursts. Add fresh chimichurri on top after reheating for best taste and texture.