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Charred, juicy, and so delicious, this Grilled Chimichurri Chicken Recipe is the perfect summertime dinner! Boneless chicken thighs are marinated in a homemade chimichurri sauce, grilled up, and served with an extra spoonful of that bright green sauce for a restaurant-worthy meal at home.
Quick and easy to make, this recipe is gluten-free, Paleo, and Whole30!
The Best Grilled Chimichurri Chicken Recipe
With summer in full swing, I’m grilling up a storm with recipes like my grilled skirt steak, grilled bruschetta chicken, and grilled pork chops. However, this chicken chimichurri is my go-to option when I need an easy, flavorful meal that will wow a crowd!
Perfectly marinated chicken is grilled up and served warm with a pungent, fresh, herby green sauce that elevates its taste. Tender and juicy, it’s honestly one of the best things to come off my grill every summer. Plus, the sauce is absolutely addicting. Don’t be surprised when you find yourself practically licking your plate to get every last bite!
What Is Chimichurri?
Chimichurri is a fresh sauce primarily made from minced herbs, olive oil, and a touch of red wine vinegar. It isn’t a pureed sauce, such as Italian pesto, but instead a sauce made from finely minced ingredients.
It has roots in Argentina and Uruguay and is traditionally used as an ingredient in cooking and as a condiment, much like how we are using the chimichurri in this recipe. This pungent sauce really enhances meat and is delicious on veggies, too. While we are making a green version, there is also a red version of chimichurri as well.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Fresh Herbs: Fresh flat-leaf parsley and oregano form the base of the sauce, creating a vibrant, herbaceous taste. If you can’t find fresh oregano, you can substitute 2 teaspoons of dried oregano instead.
- Aromatics: Garlic cloves and shallot add a pungent, subtly sweet flavor.
- Serrano Chili: This is optional, but I love to include it for a touch of heat. Just be sure to remove the seeds!
- Red Wine Vinegar: This adds a subtle sweetness to the chimichurri and a delicious tangy taste. Feel free to substitute sherry vinegar if preferred.
- Salt and Pepper: Adjust to taste.
- Extra Virgin Olive Oil: This helps create a smooth sauce while adding a rich, slightly peppery flavor.
- Chicken: You’ll need 2 pounds of boneless skinless chicken breasts for this recipe. Bone-in chicken thighs work really well, too! You’ll just need to cook them a little longer on the grill.
How to Make Grilled Chicken Chimichurri
- Make the chimichurri: Add the parsley, oregano, garlic, shallot, serrano pepper (if using), vinegar, salt, and pepper to a small bowl. Stir to combine. Then, drizzle in the olive oil while stirring. Give the mixture a taste test, and adjust the seasoning as needed.
- Marinate the chicken: Add the chicken thighs to a bowl or plastic bag. Pour in half of the chimichurri sauce. Coat the chicken completely, and let it marinate for at least an hour or up to overnight.
- Grill: Preheat your grill or a grill pan over medium-high heat. Once hot, add the chicken, and cook until the internal temperature reaches 165°F.
- Serve: Let the cooked chicken rest for at least 5 minutes. Then, serve it warm with the remaining sauce, and enjoy!
Skip the grill
While we love the charred smoky taste of the grill, this recipe is also perfectly delicious cooked inside on a grill pan or in a regular skillet! Do what works best for you, and adjust the cooking time as needed, ensuring the chicken cooks through.
Tips for Grilling Chicken
- Marinate the chicken for at least 30 minutes! That infusion of flavor will really permeate the meat, and it will taste better and be juicier (thanks to the salt and vinegar inside of the chimichurri).
- Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
- Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over an indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
- Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quickly.
- Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most foolproof is to use an instant-read thermometer. You want it to read 165º in the thickest part of the chicken.
What to Serve with Grilled Chimichurri Chicken
This dish is bright and savory and will work well with so many sides. My favorite way to serve up this chicken is with grilled veggies! It only makes sense since you are already grilling up the chicken to throw on a bunch of summertime veggies with it, too.
However, if you’re looking for more ideas, this dish also tastes great with options like:
- My Favorite Chopped Greek Salad
- Classic Macaroni Salad
- Mexican Street Corn Pasta Salad
- How to Make the Best Rice Ever (Stove Top and Instant Pot)
- Easy Homemade Caesar Salad
- Instant Pot Baked Potatoes
- Avocado and Corn Salsa
- Instant Pot Corn on the Cob with Southern Spicy Butter
FAQs
Yes! We love boneless chicken thighs, but this chimichurri recipe also works really well on bone-in chicken thighs, drumsticks, and chicken breasts, too! Just keep in mind that the cooking time will need to be adjusted slightly if you choose a different type of chicken!
Yes, once cool, you can transfer the chicken to an airtight container, and store it in the fridge for up to 4 days.
Absolutely! Leftover chicken will stay fresh in the freezer for up to 3 months.
More Chicken Recipes You’ll Love
- Sriracha Lime Grilled Chicken Salad
- My Family’s Favorite Grilled Chicken Thighs
- Grilled Chicken and Vegetables with Tomato Vinaigrette
- Copycat Chipotle Chicken Burrito Bowls
- Strawberry and Mango Salsa Chicken
- Greek Chicken Kebabs
Grilled Chimichurri Chicken
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley leaves finely minced
- 2 tablespoons fresh oregano leaves see note, finely minced
- 2 garlic cloves finely minced
- 1 small shallot finely minced
- 1 small serrano chili optional, seeds removed and finely minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 2 lbs. boneless skinless chicken thighs see note
Instructions
- Add parsley, oregano, garlic, shallot, serrano pepper, vinegar, salt and pepper to a small bowl stir together. Drizzle in the olive oil while stirring. Taste and adjust seasoning, adding in more salt or vinegar as desired.1 cup firmly packed fresh flat-leaf parsley leaves, 2 tablespoons fresh oregano leaves, 2 garlic cloves, 1 small shallot, 1 small serrano chili, 2 tablespoons red wine vinegar, 1/2 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil
- Add chicken thighs to a bowl or plastic bag, and pour in half of the chimichurri. Let marinate for at least 1 hour or overnight.2 lbs. boneless skinless chicken thighs
- Pre-heat grill or grill pan to medium high heat.
- When hot add chicken and let cook for 5-7 minutes on each side or until fully cooked through.
- Let chicken sit for 5 minutes. Serve warm with additional chimichurri and a side of choice.
Notes
- If you can’t find fresh oregano, you can substitute 2 teaspoons dried.
- The chimichurri also works really well on bone-in chicken thighs too! They’ll just need to be cooked longer on the grill.
- Store leftover chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Made this tonight for dinner. Had to substitute jalopeno pepper for the Serrano as they are not available where I live. The chicken was absolutely delicious and juicy. Served it with brown rice and salad. Will definitely be making this again especially at the cottage when we have company. Easy and delicious. Thank you for this recipe.