This chimichurri chicken is made with tender, marinated grilled chicken topped with a bright, herb-packed homemade chimichurri sauce. It’s an easy way to add fresh, bold flavor to grilled chicken with just a few simple ingredients.
If you’re looking for a way to change up grilled chicken, this chimichurri chicken is one of my favorite options. A simple marinade keeps the chicken tender and flavorful, while the homemade chimichurri sauce adds plenty of fresh herbs, garlic, and bright flavor.
It’s an easy recipe that’s perfect for everything from easy weeknight dinner to backyard cookouts. Serve it with your favorite summer sides for a simple meal that tastes like you spent much more time on it than you actually did.
Ingredient notes and substitutions
- Chicken breast: You could also use boneless, skinless chicken thighs if you prefer.
- Fresh ingredients: I recommend using all fresh herbs in this recipe. The fresh herbs really bring the most flavor.
- Red pepper flakes: They add a bit of heat to the chimichurri. You can omit them or use more depending on your tastes.
How to make chimichurri chicken
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: If needed, pound the chicken breasts to an even thickness.
Step 2: Drizzle the chicken breast with olive oil, and then season with kosher salt, black pepper, and garlic powder. Set aside.
Step 3: To make the chimichurri, finely chop the parsley, cilantro, garlic, and oregano or pulse a couple times with a food processor. Just be sure not to puree the herbs.
Step 4: Stir in the olive oil, vinegar, salt, pepper, and red flakes, if using. Let sit for at least 15 minutes.
Step 5: Reserve half of the chimichurri. Add the remaining half to a nonreactive container.
Step 6: Add the chicken and toss in the sauce to coat.
Step 7: Marinate for at least 30 minutes or up to 8 hours.
Step 8: To grill, heat grill to medium-high.
Step 9: Cook chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F on an instant-read thermometer.
Step 10: Let rest 5 minutes.
Step 11: Slice chicken and drizzle with some of the reserved chimichurri.
Recipe Tips!
- Serving suggestions: I like to serve the chicken with roast potatoes. The chicken also goes well with cilantro rice, white rice, green salad, roast vegetables, and bread.
- Use fresh herbs: Fresh parsley is essential for the best chimichurri.
- Don’t overcook the chicken: Grill just until it reaches the proper internal temperature for juicy results.
- Spoon extra sauce over the chicken before serving: It adds another layer of fresh flavor.
- Save extra chimichurri: It’s delicious on steak, vegetables, potatoes, or sandwiches.
Storage
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More flavorful chicken recipes!
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Chimichurri Chicken Recipe
Equipment
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt or ½ teaspoon table salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Chimichurri
- 1 cup packed fresh flat-leaf parsley
- ¼ cup fresh cilantro
- 4 cloves garlic
- 2 tablespoons fresh oregano or 1 teaspoon dried
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- If needed, pound the chicken breasts to an even thickness.2 pounds boneless, skinless chicken breasts
- Drizzle the chicken breast with olive oil, and then season with kosher salt, black pepper, and garlic powder. Set aside.1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
- To make the chimichurri, finely chop the parsley, cilantro, garlic, and oregano or pulse a couple times with a food processor. Just be sure not to puree the herbs.1 cup packed fresh flat-leaf parsley, ¼ cup fresh cilantro, 4 cloves garlic, 2 tablespoons fresh oregano
- Stir in the olive oil, vinegar, salt, pepper, and red flakes, if using.½ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Let sit for at least 15 minutes.
- Reserve half of the chimichurri. Add the remaining half to a nonreactive container.
- Add the chicken and toss in the sauce to coat.
- Marinate for at least 30 minutes or up to 8 hours.
- To grill, heat grill to medium-high.
- Cook chicken for about 7-10 minutes per side, or until it reaches 165°F.
- Let rest 5 minutes.
- Slice chicken and drizzle with some of the reserved chimichurri.
Notes
- Chicken breast: You could also use boneless, skinless chicken thighs if you prefer.
- Fresh ingredients: I recommend using all fresh herbs in this recipe. The fresh herbs really bring the most flavor.
- Red pepper flakes: They add a bit of heat to the chimichurri. You can omit them or use more depending on your tastes.
- Nutrition values are estimates.
Nutrition
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