This chimichurri chicken is the ultimate summer dinner! It’s quick and easy, grilled to juicy perfection, and coated in a generous amount of fresh chimichurri sauce.
Why You’ll Love This Chimichurri Chicken
The first time I made this chimichurri chicken, all I could say was “oh dang, that’s good“. Each bite is perfectly charred, has juicy goodness, and is coated in a vibrant layer of freshly made chimichurri sauce. It’s everything you want in a savory summer dinner! I’d also consider this one of those grilling recipes you’ll always look forward to making, no matter how many times you’ve had it. Here’s why:
- It’s crazy easy. Just like my grilled steak with chimichurri, all you need to do is marinate the chicken, then grill it for about 4 to 6 minutes per side.
- The chimichurri sauce can be made ahead. And you should—it gets even better as it sits!
- It looks gorgeous on a platter. Perfect for dinner parties, cookouts, and summer entertaining.
Chimichurri Chicken Ingredients
- Chicken Thighs: I’m using boneless, skinless chicken thighs for maximum juiciness. Plus, they’re really easy to cook on a grill!
- Chimichurri Sauce: My homemade chimichurri sauce is made from lots of fresh parsley and oregano, a red chili pepper, garlic, olive oil, red wine vinegar, salt, and black pepper. For more info on the sauce, check out my chimichurri blog post.
Find the printable recipe with measurements below
How To Make Chimichurri Chicken
Make the chimichurri sauce. Stir together the parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper in a small bowl. Note: You can also prepare the chimichurri sauce a day in advance and store it in the fridge.
Marinate the chicken. Place the chicken in a bowl and pour about ⅓ of the chimichurri sauce on top. Make sure the chicken pieces are well coated, then cover and marinate in the fridge for 20 to 30 minutes.
Cook the chicken and serve. Heat an outdoor grill or an indoor grill pan over medium-high heat. Oil the grates, then grill the chicken for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (75°C). Then, transfer the chicken to a serving plate and spoon the remaining chimichurri sauce on top.
Common Questions
If you’re short on time, marinating for 30 minutes works great, as I did in this recipe. But for the best flavor, aim for 4 to 8 hours. Avoid going beyond 24 hours, especially for boneless cuts, because the vinegar and herbs in chimichurri can start to break down the texture of the meat and make it mushy.
Yes, you can use chicken breast, but here are a few notes. Use 4 chicken breasts, as that’s what will fit on the grill pan and be the perfect amount for the chimichurri sauce used. Also, you can follow my grilled chicken breast for proper cooking times.
More Easy Chicken Recipes
If you make this chimichurri chicken recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
This chimichurri chicken is the ultimate summer dinner! It’s quick and easy, grilled to perfection, and made with the best chimichurri sauce. Watch the video below to see how I make this in my kitchen!
For the chimichurri sauce
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Make the chimichurri sauce. Add the parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper to a small bowl. Stir together. Note: You can also prepare the chimichurri sauce a day in advance and store in the fridge.
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Marinate the chicken. Place the chicken in a bowl and pour about ⅓ of the chimichurri sauce on top. Make sure the chicken pieces are well coated, then cover and marinate in the fridge for 20 to 30 minutes.
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Cook the chicken. Heat an outdoor grill or indoor grill pan over medium-high heat. Oil the grates, then grill the chicken for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (75°C). Alternatively, you can cook the chicken in a skillet.
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Top with sauce and serve. Transfer the chicken to a serving plate and spoon the remaining chimichurri sauce on top.
- Optional: If you’d like to get a little more surface area on the grill, you can pound the chicken thighs a bit flatter.
- Storage tips: Leftovers can be stored in the fridge for 4 to 5 days or frozen for up to 3 months.
Calories: 260kcal | Carbohydrates: 1g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 249mg | Potassium: 319mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 372IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg
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Behind The Scenes
I recently made this recipe for my family and it got gobbled up so quickly! I made the chimichurri sauce the day before, so that I wouldn’t have to worry about any chopping with everyone here (and let’s be honest, extra dirty dishes). Then, when my family arrived it was as simple as marinating the chicken and tossing it on the grill.
I still look forward to one day when I can have a big outdoor grill, but until then, my large grill pan works just fine! And needless to say, it’s family approved. 🙂
