Sizzling Grilled Chimichurri Chicken Recipe: Fresh & Zesty Magic

Juicy chicken breasts marinated in vibrant chimichurri sauce promise a flavor explosion that will make your taste buds dance.

Argentinian culinary traditions inspire this zesty recipe with bold herb combinations.

Fresh parsley, garlic, and tangy vinegar create a marinade that penetrates every fiber of the meat.

Charcoal grilling brings out smoky undertones that complement the bright green sauce perfectly.

Mediterranean and South American influences merge in this simple yet sophisticated dish.

Herbs chopped finely release intense aromatics that infuse the chicken with incredible depth.

You’ll want to serve this recipe at your next backyard gathering for an instant crowd-pleaser.

How to Grill Chimichurri Chicken Right

Step 1: Blend Vibrant Chimichurri Sauce

• Chopped fresh parsley
• Chopped fresh cilantro
• Minced garlic
• Red wine vinegar
• Olive oil
• Dried oregano
• Red pepper flakes
• Salt
• Black pepper

Mix everything thoroughly and taste.

Adjust seasonings as needed.

Set the sauce aside.

Step 2: Season and Marinate Chicken

Sprinkle salt and black pepper on both sides of the chicken breasts.

Place the seasoned chicken in a shallow dish or resealable plastic bag.

Pour half of the prepared chimichurri sauce over the chicken, ensuring complete coverage.

Keep the remaining sauce for serving.

Seal the container and refrigerate for at least 30 minutes.

For maximum flavor, marinate up to 4 hours or overnight.

Step 3: Fire Up the Grill

Heat the grill to medium-high temperature.

Lightly brush the grill grates with olive oil to prevent chicken from sticking.

Step 4: Grill to Perfection

Remove chicken from marinade, letting excess drip off.

Discard used marinade.

Place chicken on hot grill.

Cook for 6-8 minutes per side until golden brown with beautiful grill marks.

Check doneness by ensuring internal temperature reaches 165°F with a meat thermometer.

Step 5: Rest and Drizzle

Transfer grilled chicken to a serving plate.

Allow it to rest for a few minutes.

Drizzle with reserved chimichurri sauce.

Serve hot with extra sauce on the side for dipping or additional spooning.

Best Tips for Chimichurri Chicken

• Let chicken soak in chimichurri sauce for 2-4 hours to enhance flavor depth and tenderness, allowing herbs and vinegar to fully penetrate the meat.
• Use a meat thermometer to ensure chicken reaches 165°F (75°C), preventing undercooking while maintaining juicy, safe-to-eat protein.
• Brush olive oil on clean grill grates before cooking to create a non-stick surface and achieve beautiful char marks without tearing chicken.
• Chop parsley and cilantro just before mixing sauce to preserve vibrant color and maximize essential oil release for more intense flavor profile.
• Allow grilled chicken to rest 3-5 minutes after cooking, letting juices redistribute for more succulent, tender meat that stays moist when sliced.

Store Grilled Chicken for Later Enjoyment

• Store leftover grilled chicken in an airtight container within 2 hours of cooking. Wrap each piece separately in plastic wrap or place in sealed containers. Refrigerated chicken stays fresh for 3-4 days.
• Pack cooled chicken in freezer-safe bags or containers. Remove excess air to prevent freezer burn. Frozen chicken maintains quality for up to 3 months. Label containers with date and contents.
• Place chicken on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat on 50% power for 1-2 minutes, checking temperature periodically. Ensure internal temperature reaches 165°F before serving.
• Preheat oven to 350°F. Place chicken in baking dish with small splash of chicken broth. Cover with foil to prevent drying. Warm for 10-15 minutes until heated through. Drizzle extra chimichurri sauce before serving to refresh flavors.

What to Serve with Chimichurri Chicken

• Elevate Flavor Combinations
• Pair Zesty Argentine White Wine: Torrontés wine complements the herb-packed chimichurri sauce with its crisp, aromatic profile and bright citrus notes that match the tangy vinegar elements.
• Serve with Roasted Vegetable Medley: Grilled zucchini, bell peppers, and asparagus create a colorful side that absorbs the chimichurri's herbal flavors while providing complementary textures.
• Match with Herbed Quinoa Salad: Light, refreshing quinoa studded with fresh herbs like parsley and cilantro mirrors the chimichurri's green, vibrant characteristics and adds a protein-rich accompaniment.
• Create Mediterranean Coleslaw Companion: Crunchy cabbage slaw with a light vinegar dressing echoes the sauce's acidic undertones and provides a cool, crisp contrast to the grilled chicken's warm, smoky profile.

Chimichurri Chicken Styles and Ideas

• Herb-Infused Vegan Delight: Replace chicken with firm tofu or tempeh, marinate in chimichurri sauce, and grill using plant-based grill techniques for a protein-rich vegetarian option.
• Low-Carb Protein Power: Swap chicken breasts with lean turkey or pork tenderloin, maintaining the same marinating and grilling process for a low-carbohydrate alternative.
• Gluten-Free Friendly Version: Ensure all chimichurri ingredients are certified gluten-free, and use gluten-free protein options like chicken, fish, or shrimp to accommodate gluten-sensitive individuals.
• Mediterranean-Inspired Variation: Add chopped kalamata olives and diced roasted red peppers to the chimichurri sauce for a Mediterranean flavor profile, complementing the grilled protein.

FAQs

• What is chimichurri sauce made of?

Chimichurri sauce is a vibrant Argentine condiment made with fresh parsley, cilantro, garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. It’s a zesty, herbaceous sauce that adds incredible flavor to grilled meats.

• Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work great with chimichurri sauce. They’re more forgiving on the grill and tend to be juicier. Just adjust cooking time slightly since thighs might take a bit longer to cook through compared to chicken breasts.

• How long should I marinate the chicken?

While 30 minutes is the minimum marinating time, 2-4 hours or overnight will give you the most flavorful results. The longer the chicken marinates, the more deeply the chimichurri sauce will penetrate and tenderize the meat.

• What's the best way to check if the chicken is fully cooked?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This guarantees the chicken is safe to eat while remaining juicy and tender.

Why Grilled Chimichurri Chicken Packs Big Flavor

• Chimichurri sauce transforms ordinary chicken into a zesty, herbaceous delight that packs a punch of fresh herbs and tangy vinegar.
• Marinating the chicken is super easy and requires minimal effort, making this recipe perfect for busy home cooks who want maximum taste with minimal work.
• This recipe is ideal for outdoor cooking, allowing you to enjoy a delicious meal while soaking up sunshine and spending quality time with family and friends.
• The recipe works brilliantly for casual weeknight dinners, weekend barbecues, and even elegant gatherings, appealing to a wide range of taste preferences.

Ingredients in Grilled Chimichurri Chicken

• Chicken Breasts: Lean protein that serves as the main component of the dish.
• Parsley: Fresh herb that provides a bright, green flavor to the chimichurri sauce.
• Cilantro: Aromatic herb that adds a distinctive, zesty taste to the sauce.

• Garlic: Pungent ingredient that adds depth and flavor to the chimichurri.
• Red Wine Vinegar: Tangy liquid that helps balance and brighten the sauce.
• Olive Oil: Smooth base that helps bind the chimichurri ingredients together.

• Dried Oregano, Red Pepper Flakes, Salt, Black Pepper: Spices and seasonings that enhance the overall flavor profile of the dish.

Grilled Chimichurri Chicken Recipe

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4.7 from 40 reviews

• Total Time: 46 minutes
• Yield: 4 1x

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Description

Sizzling Argentinian grilled chimichurri chicken brings bold herbal flavors and zesty Mediterranean charm to your dinner plate. Marinated tender chicken breasts deliver a perfect balance of fresh parsley, garlic, and tangy vinegar that will transport you to South American culinary bliss.

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Ingredients

Scale 1x2x3x

Chicken Ingredients:

• 4 boneless, skinless chicken breasts
• Salt to taste
• Black pepper to taste
• Olive oil for brushing

Chimichurri Sauce Ingredients:

• 1 cup (237 milliliters) fresh parsley, finely chopped
• 1/4 cup (59 milliliters) fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup (59 milliliters) red wine vinegar
• 1/2 cup (118 milliliters) extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)

Seasoning:

• Salt to taste
• Black pepper to taste

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Instructions

1. Craft a vibrant chimichurri sauce by blending fresh parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper in a medium bowl until thoroughly combined. Taste and fine-tune seasonings as needed, then set mixture aside.
2. Generously season chicken breasts with salt and black pepper across both surfaces. Transfer seasoned chicken to a shallow container or resealable plastic bag, then thoroughly coat with half the prepared chimichurri sauce. Seal and refrigerate for 30 minutes to 4 hours, allowing flavors to penetrate the meat.
3. Heat outdoor grill to medium-high temperature (around 400°F). Lightly brush grill grates with olive oil to prevent chicken from sticking.
4. Extract chicken from marinade, allowing excess sauce to drip off. Discard used marinade to prevent cross-contamination. Position chicken on hot grill grates and cook 6-8 minutes per side, developing attractive grill marks and ensuring internal temperature reaches 165°F.
5. Remove grilled chicken from heat and let rest for 3-4 minutes to redistribute internal juices. Plate chicken and generously drizzle with reserved chimichurri sauce. Offer additional sauce on the side for those desiring extra flavor intensity.

Notes

• Boost marinade absorption by lightly scoring chicken breasts with shallow cuts before seasoning, allowing more flavor penetration.
• Substitute traditional chicken breasts with boneless, skinless thighs for richer taste and juicier texture, which are more forgiving during grilling.
• Prevent dry chicken by removing meat from refrigerator 20-30 minutes before grilling, ensuring even cooking and maintaining moisture throughout the protein.
• Create a gluten-free version by confirming all ingredients, particularly vinegar and seasonings, are certified gluten-free for those with dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 16 minutes (8 minutes per side)
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 0 g
• Sodium: 250 mg
• Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 40 g
• Cholesterol: 100 mg