Grilled Chimichurri Chicken

The smell of parsley and garlic hitting olive oil is one of those things that stops me in my tracks every single time. My neighbor Miguel brought over a jar of his mothers chimichurri one July afternoon and I stood at my kitchen counter eating it off a spoon like it was dessert. That green oily magic became an obsession and within a week I was grilling everything I could find just to have an excuse to make more. This grilled chimichurri chicken is the dish that came out of that summer and it has never left my rotation since.

I made this for a rooftop birthday dinner once when the grill was acting up and half the coals would not light properly. We ended up with uneven heat and slightly charred edges that honestly made the chicken even better. Everyone stood around the grill picking pieces off the cutting board before I could even get them to the table.

Ingredients

• Fresh flat leaf parsley (1 cup, finely chopped): This is the backbone of the entire sauce so buy the freshest bunch you can find and never substitute curly parsley because it tastes grassy and flat.
• Fresh cilantro (1/4 cup, finely chopped, optional): Some Argentine cooks would never add cilantro but I love the brightness it brings and Miguel swears by it.
• Garlic (4 cloves, minced): Fresh garlic only and mince it by hand because a press makes it watery and the texture matters here.
• Olive oil (1/2 cup for sauce, 1 tablespoon for chicken): Use a decent extra virgin olive oil since it is the carrier for every other flavor in the bowl.
• Red wine vinegar (1/4 cup): This gives chimichurri its signature tang and nothing else really substitutes well so do not skip it.
• Fresh oregano (1 tablespoon chopped, or 1 teaspoon dried): Fresh oregano adds an earthy punch that dried cannot fully replicate but dried works in a pinch.
• Crushed red pepper flakes (1 teaspoon, adjust to taste): Start with a teaspoon and taste before adding more because the heat builds as it sits.
• Kosher salt and black pepper: Season the sauce generously because it has to flavor both the marinade and the final drizzle.
• Boneless skinless chicken breasts (4, about 1.5 lbs): Pound them to even thickness so they cook uniformly on the grill without drying out.

Instructions

Build the chimichurri:

Combine the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, black pepper, and salt in a medium bowl. Stir everything together and watch the colors swirl into a vivid green pool that smells like a garden after rain. Scoop out 1/3 cup and set it aside for finishing because this reserved portion is your reward at the end.

Marinate the chicken:

Place the chicken breasts in a large resealable bag or shallow dish and pour the remaining chimichurri over them. Work the sauce around each piece with your hands until every surface is coated. Seal the bag and let it rest in the refrigerator for at least one hour though overnight is even better if you can wait that long.

Prepare the grill:

Preheat your grill to medium high heat and brush the grates with olive oil so nothing sticks. You want the grates hot enough that you hear a sizzle the moment the chicken touches them.

Grill the chicken:

Remove the chicken from the marinade and let the excess drip off before placing it on the grill. Discard whatever marinade is left in the bag because it has been in contact with raw poultry. Cook for 6 to 7 minutes per side until the internal temperature hits 165 degrees Fahrenheit and the juices run clear.

Rest and finish:

Transfer the chicken to a platter and let it rest for 5 minutes so the juices redistribute instead of spilling onto your cutting board. Slice each breast against the grain and drizzle generously with the reserved chimichurri before serving.

Save

There is something about slicing into a piece of chicken and watching that bright green sauce pool around the edges that makes the whole kitchen feel alive. It turns a Tuesday night into something worth remembering.

What to Serve Alongside

This chicken loves grilled vegetables more than anything else in the world. Zucchini, bell peppers, and thick onion rings all get tossed in olive oil and thrown directly on the grill while the coals are still hot. A pot of white rice on the side soaks up every drop of extra chimichurri and nothing goes to waste.

Wine and Drink Pairings

A cold Sauvignon Blanc cuts right through the garlic and vinegar in the best possible way. On hotter nights I pour a Torrontes from Argentina which has floral notes that somehow make the herbs taste even greener. If beer is more your speed go with something crisp and clean like a pilsner that will not compete with the sauce.

Making It Your Own

Chicken thighs are an easy swap if you prefer dark meat and they stay juicier on the grill with less attention. For a milder version cut the red pepper flakes down to half a teaspoon and taste the chimichurri before committing to more. You can also spoon this chimichurri over grilled steak, shrimp, or even crusty bread if you have any left over.

• Always taste the chimichurri before marinating and adjust salt and vinegar to your preference because herbs vary in intensity.
• Let the chicken come to room temperature for 15 minutes before grilling so it cooks more evenly.
• The reserved chimichurri keeps in the fridge for up to a week and tastes incredible on everything from eggs to sandwiches.

Save

Keep this recipe close because you will come back to it every time the grill calls your name. That first bite of charred chicken slicked with herb sauce is worth the wait every single time.

Questions & Answers

→ How long should I marinate the chicken?

Marinate at least 1 hour for basic flavor penetration; overnight in the fridge yields the most depth and a brighter herb profile.

→ Can I use chicken thighs instead of breasts?

Yes. Thighs are a great swap for juicier, more forgiving meat; adjust grilling time (typically a few minutes longer) and watch for even doneness.

→ What are tips for grilling evenly?

Preheat the grill to medium-high, oil the grates, and let the chicken come close to room temperature before cooking. Avoid pressing the meat and use a meat thermometer to reach 165°F.

→ How do I make chimichurri bright and balanced?

Use fresh parsley, a splash of red wine vinegar, good olive oil, and taste for salt. Add cilantro sparingly if desired and adjust red pepper flakes to control heat.

→ Can I make the chimichurri ahead of time?

Yes. Chimichurri develops flavor after a few hours in the fridge and keeps up to 3–4 days in an airtight container. Bring to room temperature before serving.

→ What side dishes and beverages pair well?

Serve with grilled vegetables, rice, or a simple salad. A crisp Sauvignon Blanc or a light lager complements the herbaceous, garlicky sauce.