Grilled Chimichurri Chicken Recipe

If you’ve been hunting for a vibrant, aromatic dish that’s bursting with flavor and perfect for any season, this Grilled Chimichurri Chicken Recipe is about to become your new favorite. It combines juicy, tender chicken thighs with a zesty, herb-packed chimichurri sauce that’s fresh, tangy, and just a little bit spicy. Whether you’re cooking for a casual weeknight dinner or impressing friends at a backyard BBQ, this recipe brings together simple ingredients to create a masterpiece that is sure to delight your taste buds and brighten up your plate.

Ingredients You’ll Need

This Grilled Chimichurri Chicken Recipe relies on a handful of fresh, vibrant ingredients that come together effortlessly but offer layers of flavor. Each component plays a crucial role, from the herbaceous punch of parsley and oregano to the subtle heat from a serrano chili, giving this dish a perfect balance of brightness, depth, and richness.

• Fresh flat-leaf parsley (1 cup, finely minced): The green heart of the chimichurri, delivering fresh, grassy notes and vibrant color.
• Fresh oregano leaves (2 tablespoons, finely minced): Adds a fragrant earthiness that complements the parsley wonderfully.
• Garlic cloves (2, finely minced): A pungent boost that layers in savory warmth and indulgence.
• Small shallot (1, finely minced): Brings a mild sweetness and depth to balance the sharpness of vinegar and garlic.
• Serrano chili (1 small, optional, finely minced, seeds removed): Adds a gentle heat for those who like a bit of kick without overwhelming the dish.
• Red wine vinegar (2 tablespoons): The acid that brightens and lifts the chimichurri’s flavors beautifully.
• Sea salt (1/2 teaspoon): Enhances all the flavors without overpowering them.
• Freshly ground black pepper (1/8 teaspoon): Adds subtle warmth and complexity.
• Extra virgin olive oil (1/2 cup): Provides a luscious, fruity base that binds the ingredients and keeps the chicken moist.
• Boneless skinless chicken thighs (2 lbs.): Tender and juicy, these are perfect for grilling and soaking up the chimichurri marinade.

How to Make Grilled Chimichurri Chicken Recipe

Step 1: Prepare the Chimichurri Sauce

The secret to this Grilled Chimichurri Chicken Recipe starts with a fresh, vibrant sauce that feels like a celebration in every bite. Begin by combining the finely minced parsley, oregano, garlic, shallot, and serrano chili in a small bowl. Add the red wine vinegar, season with sea salt and black pepper, and then slowly drizzle in the olive oil while stirring. The result should be a bright, herby sauce with just enough acidity and heat. Taste and tweak the seasoning if needed – this step truly personalizes your chimichurri.

Step 2: Marinate the Chicken

Next, grab your chicken thighs and toss them into a bowl or sealable plastic bag. Pour in about half of the chimichurri sauce, making sure every piece gets a generous coating. The magic happens when you let the chicken marinate for at least one hour or, even better, overnight. This step infuses the meat with those fresh herb flavors and makes sure every bite is bursting with juicy, zesty goodness.

Step 3: Preheat Your Grill

Time to get that grill or grill pan nice and hot at medium-high heat. This temperature helps you achieve beautiful grill marks and a slight char while keeping the chicken tender on the inside. The aroma of cooking chimichurri-marinated chicken is irresistible already!

Step 4: Grill the Chicken

Place the marinated chicken thighs on the grill and let them cook for about 5 to 7 minutes on each side. You’re aiming for a gorgeous golden crust with just the right amount of char and an internal temperature that reaches 165°F to ensure juiciness and safety. Remember not to rush this part — cooking the chicken evenly is key to preserving its tenderness.

Step 5: Let It Rest

Once off the grill, allow the chicken to rest for 5 minutes. This little pause lets the juices redistribute within the meat, making each bite tender and succulent. Serve the chicken warm, spooning additional chimichurri over the top for an extra punch of freshness and flavor.

How to Serve Grilled Chimichurri Chicken Recipe

Garnishes

Garnishing your Grilled Chimichurri Chicken Recipe is all about enhancing those fresh herb flavors and keeping it bright. Sprinkle freshly chopped parsley or cilantro on top for a pop of green. A few thin slices of fresh serrano or jalapeño can amp up the heat if you like things spicy. A squeeze of fresh lime or lemon over the finished dish adds a zingy touch that balances the richness beautifully.

Side Dishes

This dish is incredibly versatile and pairs perfectly with a variety of sides. Think light and fresh like a crisp green salad or grilled vegetables for a healthy balance. For something heartier, creamy mashed potatoes or a fluffy couscous salad work wonderfully, soaking up the delicious chimichurri drippings. Rice or crusty bread are also excellent choices to help you savor every last bit of that sauce.

Creative Ways to Present

Looking to impress? Serve the grilled chicken sliced on a wooden board with colorful bowls of extra chimichurri on the side. Layer the sliced chicken over a bed of arugula and cherry tomatoes for a vibrant salad, or stuff it into soft tortillas with grilled onions and avocado for an irresistible chimichurri chicken taco. The possibilities are endless, and each presentation adds a fun twist to this classic recipe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare because this chicken disappears fast), place them in an airtight container and store in the refrigerator. They will stay fresh for up to 3 days, giving you a quick and flavorful meal to enjoy without extra cooking.

Freezing

This Grilled Chimichurri Chicken Recipe freezes beautifully. After cooking, allow the chicken to cool completely, then pack it tightly in freezer-safe containers or bags. It will maintain great flavor and texture for up to 2 months. Just be sure to freeze the additional chimichurri sauce separately to keep its fresh flavor intact.

Reheating

To reheat, gently warm the chicken in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving if you want to keep the chicken juicy and tender. Add a spoonful of fresh chimichurri over the top after reheating to revive all that zesty flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs stay juicier and more flavorful, chicken breasts also work well if you prefer white meat. Just be careful not to overcook them, as they tend to dry out faster.

Is chimichurri sauce spicy? Can I control the heat?

The heat level of your chimichurri depends on the amount and type of chili you use. The serrano pepper adds a gentle kick, but you can omit or adjust it to suit your taste – the sauce is delicious even without it.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least one hour. If you have time, overnight marinating really infuses the meat with herbaceous goodness, making your Grilled Chimichurri Chicken Recipe even more unforgettable.

Can I prepare chimichurri sauce ahead of time?

Yes! Chimichurri sauce tastes even better after resting for a few hours, so making it a day in advance is a great idea. Just keep it refrigerated in an airtight container to preserve its fresh flavors.

What type of grill works best for this recipe?

Any grill will do—gas, charcoal, or even a grill pan on the stovetop. Charcoal grills add a wonderful smoky flavor, but a grill pan works well if you don’t have outdoor space.

Final Thoughts

There’s nothing quite like the irresistible combination of juicy grilled chicken and bright, flavorful chimichurri to make mealtime exciting and satisfying. This Grilled Chimichurri Chicken Recipe is not only easy to prepare but endlessly versatile, bursting with freshness and just the right amount of zest. I truly hope you give this recipe a try soon — it’s one of those dishes that effortlessly turns any gathering into a delicious celebration. Happy grilling!

Print