Chimichurri chicken is a flavorful, vibrant dish that brings bold Argentinian flair to your grill. Infused with a zesty, herb-packed chimichurri sauce, this grilled chicken is juicy, aromatic, and full of punchy flavor. It’s a standout choice for backyard barbecues, meal prep, or any time you want to add a fresh, herby twist to grilled poultry.
At the heart of this dish is chimichurri, a traditional South American condiment made with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and a touch of chili. This green sauce is bright, tangy, and slightly spicy, the perfect complement to the smoky richness of grilled chicken. It doubles as both a marinade and a finishing sauce, adding layers of flavor with minimal effort.
To prepare, marinate boneless chicken thighs or breasts in half of the chimichurri sauce for at least an hour (or overnight for deeper flavor). The acidity from the vinegar helps tenderize the meat, while the garlic and herbs seep in to give it an aromatic boost. Grill the chicken over medium-high heat until golden and slightly charred, locking in all that herbaceous goodness.
Once off the grill, let the chicken rest for a few minutes before slicing. Spoon the reserved chimichurri over the top just before serving, it’s this final drizzle that elevates the dish and ties it all together.
Chimichurri chicken pairs beautifully with grilled vegetables, roasted potatoes, or a light quinoa salad. It also works great in wraps, sandwiches, or atop leafy greens for a fresh, protein-packed salad. The versatility of this dish makes it perfect for everything from summer cookouts to quick weeknight dinners.
Simple, bold, and bursting with flavor, chimichurri chicken is a must-try recipe that turns basic grilled chicken into something extraordinary.
Chimichurri is a traditional Argentinian and Uruguayan sauce made from fresh herbs, garlic, vinegar, oil, and spices. It’s typically used as a condiment for grilled meats.
Classic Chimichurri includes parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt. Some variations add cilantro, onion, or lemon juice.
Chimichurri has a mild heat from red pepper flakes, but it’s not overly spicy. The spice level can be adjusted to taste.
It’s commonly served with grilled steak, chicken, or seafood. It can also be used as a marinade, dipping sauce, or salad dressing.
Yes, chimichurri can be frozen in ice cube trays for easy portioning and stored in the freezer for up to 3 months.
Stored in an airtight container in the refrigerator, Chimichurri can last up to one week. The flavor often improves after a day or two.
Ingredients
- 3 tablespoons olive oil for chimichurri sauce
- 2 tablespoons red wine vinegar for chimichurri sauce
- 1 cup fresh parsley finely chopped
- 2 cloves garlic minced
- 1 teaspoon oregano dried
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
- 1.5 pounds chicken breasts boneless, skinless
- 1 teaspoon red pepper flakes optional, for heat
Instructions
- In a bowl, mix together the olive oil, red wine vinegar, parsley, garlic, oregano, salt, and black pepper to make the chimichurri sauce.
- Reserve half of the chimichurri sauce for serving and use the remaining half to marinate the chicken.
- Marinate the chicken breasts in the chimichurri sauce for at least 30 minutes or up to 4 hours in the refrigerator.
- Heat a grill to medium-high heat. Grill the chicken for about 4-6 minutes on each side, or until the chicken is cooked through and has grill marks.
- Remove the chicken from the grill and let it rest for a few minutes before serving.
- Serve the grilled chicken with the reserved chimichurri sauce.
Nutrition
Chicken comes from birds right? Idk, just thought it was good. But how do you even grill chicken?
Yes, chicken is from birds! To grill it, you just need to marinate it first and then cook it on medium-high heat for a few minutes on each side. You got this!
I thought chimichurri was just for steak! This chicken turned out great, guess I learned something new!
This recipe is 🔥! The chimichurri sauce was sooo flavorful. My fam loved it!
Delicious twist! I added a little more garlic because I love it. Will make again!
I don’t know about that. I tried it and it came out super dry. Maybe I cooked it too long?
I tried making this but ended up burning the chicken. Maybe my grill is just too hot? Not sure about the sauce either, it tasted… different.
Burnt chicken?? You shoulda watched it closer! And what’s up with the sauce? It shouldn’t taste ‘different’ if you followed the recipe. Maybe you missed an ingredient?
I think your grill might be too hot! It’s all about that medium-high heat to get it just right. Don’t worry, it happens to the best of us!
Eh, I ain’t a fan of all the parsley. Could be better without it. 3 stars.
The instructions were confusing, and my chicken came out kinda dry. Need to practice grilling.
Chimichurri is the best! I have made it with steak too, and it’s delish.
This chimichurri chicken is amazing! The flavors are so fresh and vibrant. I will definitely make this again!
I was skeptical about the vinegar in the chimichurri but it actually works. Surprised me!!
Too much prep work for my liking. I just tossed plain chicken on the grill.
I added lemon juice and some cilantro coz I had it. It was pretty good! Just a tip – don’t skip resting the chicken!
Why do you need to rest the chicken? Doesn’t it just cool down? I never heard of that.
Sounds delish! I love cilantro and lemon! I’ll try that next time.
This was AMAZING! The chimichurri sauce is a game changer. We loved it!
Easy to follow, but I’m not a fan of parsley. Can I use basil instead?
Yeah, you can totally use basil instead of parsley! It’ll taste different but still good.
Yum!!! This is a hit at my BBQs! Everyone loves it and I get asked for the recipe all the time! Thanks!
Will this work with boneless thighs? I don’t have breasts… just wondering.
Best chicken recipe I’ve tried in a while! My family loved it. Thanks for sharing!
Simple, quick, and tastes great! Also the sauce is sooo good!
I dunno, chimichurri sounds fancy but it ain’t really that easy, is it? What if I mess it up?
This really is the best sauce! I make it all the time now. You’re right about it being quick too!
Tried this recipe and it turned out okay, but it didn’t blow me away. Maybe more garlic?
I found the recipe a bit bland. Maybe more garlic or something spicy would help?
This recipe looks kinda complex for just chicken. Could be more easier.
Yum! Used cilantro instead of parsley because I like it better. Still turned out good.
This recipe was so easy to follow! The chicken was juicy and full of flavor. Definitely making it again!
Chimichurri is too much work for chicken! Just season with salt and pepper and grill it! But I guess if you like fancy stuff, go for it.
I can’t find oregano anywhere. 😩 Any substitutes??
I don’t know about that, I would just skip it. Oregano is kinda important for flavor, right?
You can use basil or thyme instead! They work pretty well as a substitute. 😊
Quick and simple! Grill marks looked awesome. Will definitely make again!
My boyfriend didn’t like it because he thinks chicken is boring. 😒
Yummy! I made it for my friends, and they couldn’t stop raving about it. Thanks!
No clue what chimichurri is but I tried it. It was alright, kinda green and herby?
I think you’re over-selling the “perfect” part. Chicken dried out a bit on my grill and the sauce was good but got a little too vinegary. Might be my vinegar brand. Maybe reduce vinegar next time.
This recipe is amazing! The chimichurri sauce adds such a vibrant flavor. My family loved it!
I’m glad you enjoyed it! Chimichurri is the best! 😍
5 stars all the way! Best chicken I’ve had in a long time.
PERFECT! Tasty and easy to grill. Will definitely make again. 😋
Yum! The chimichurri was bright and fresh. Great for summer cookouts!
This recipe was kinda plain. I was expecting more flavor. Just didn’t hit right.
I totally get it! Chimichurri can be hit or miss. Maybe try adding more spices next time?
Idk about this recipe, I’ll stick to fried chicken.
This was easy and fast, and my kids didn’t complain (rare). The red pepper flakes gave it a nice kick. I’d give it 10 stars if I could. Great weeknight meal.
Totally agree—this is one of those “throw it together” weeknight recipes. The red pepper flakes really wake it up without being too much. Mine turned out juicy too!
My only tweak: I marinated closer to an hour because I forgot lol. Still good though! Next time I’ll try the full 4 hours. Also my parsley was super wet, but it didn’t ruin it.
Pretty good! I followed it mostly, but I used dried parsley (oops) and it was less fresh. Garlic + vinegar combo tastes great though. Next time I’ll use real parsley and maybe add a squeeze of lemon.
I followed the recipe but it was too tangy for my taste. Maybe less vinegar next time?
Not gonna lie, 30 minutes wasn’t enough for me. Flavor was there, but it felt mild. Also the timing on the grill is kinda tricky—my breasts took closer to 8 minutes per side. Still tasty, just adjust.
I tried this recipe, but the chicken came out tough. Maybe I grilled it too long?
I had the same problem once! I think the key is to not overcook it. Try a meat thermometer next time to check for doneness. Hope this helps!
Ain’t nobody got time for marinating! 😂 Just cooked the chicken right away and it was still good.
Why no cilantro? My buddy always says chimichurri needs cilantro. Also I don’t have red wine vinegar so I used apple cider and it was kinda weird but edible. Maybe I’ll try the real vinegar next time.
I love chimichurri, but I added lime juice for some zing! Delicious!
Made this for dinner and it’s honestly a vibe. The chimichurri is bright and herby, and the chicken stayed super juicy. I only marinated like 45 minutes but it still slapped. Will repeat.
This chimichurri chicken is the best! So flavorful and easy to make! Will be making it again!
Chimichurri sounds fancy but this was pretty easy to make. I’m not a chef but it worked out well!
Glad to hear it turned out well for you! Chimichurri can be a game changer for chicken, right? 🍗
I’m skeptical about using only half the sauce—like won’t it be unsafe? I know you reserved half, but I worry anyway. I ended up cooking the leftover chimichurri a bit just to feel better. Flavor still worked.
I’m kinda surprised people don’t do what you did—like cooking the leftover makes me feel safer too. Also chimichurri is so herby that even when you heat it a bit, it still tastes great.
Totally get the worry, but if you reserved half before marinating, it should be safe. Just keep the two portions separate—don’t dip the reserved sauce after it touched raw chicken.