This is simply the best grilled chimichurri chicken you’ll make. Double up the flavors by marinating chicken in chimichurri sauce plus spoon a generous amount of the vibrant green sauce on top on juicy grilled tender chicken.
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Chicken chimichurri
Tender juicy chicken bursting with fresh herbaceous flavors from chimichurri sauce. A fabulous midweek meal that is easy to make. Perfect summer meal that is great for lunch, dinner or even for outdoor potlucks. It takes just 15 minutes on the grill.
With warmer temperatures, you are bound to be spending more time outdoors and using the BBQ grill more. This chimichurri chicken is great for grilling. This grilled chicken is something I would enjoy not just during summer, but all year long. The parsley-based sauce adds a wonderful earthy, zesty, herbaceous flavor to the chicken.
Some chimichurri chicken recipe uses parsley based sauce just for topping on juicy, tender, grilled chicken. This recipe uses the sauce for marinade and as topping ensuring all the wonderful flavors are penetrated into the chicken and added on top.
Best cooked on BBQ grill, can be made in the skillet, the oven too.
Why you should try grilled chimichurri chicken
Quick to make. Ready to serve in less than 30 minutes.
It’s healthy. Its low-carb, protein-rich chicken dinner is a great meal if you are on a healthy diet.
Simple ingredients needed.
Delicious and packed with flavors.
Ingredients you’ll need
For chimichurri sauce
- 1 cup fresh flat leaf parsley, leaves and tender stem
- ¼ cup fresh cilantro, leaves and tender stem
- 3 tablespoons fresh oregano(tightly packed)
- 1 small shallot or red onion
- 3 garlic cloves
- 2 tablespoon fresh lime juice
- 2 tablespoon red wine vinegar
- 1 or 2 red jalapeno (adjust as per taste, optional)
- ½ teaspoon sea salt
- 1 teaspoon fresh ground pepper
- ½ cup good quality extra virgin olive oil
For grilled chicken
- 4 chicken breast
- Salt & ground pepper (to taste)
- 2 teaspoon olive oil (good quality)
How to make grilled chimichurri chicken
Make chimichurri sauce: the recipe starts with making fresh herb sauce. Follow this chimichurri sauce recipe to make it fresh.
Marinade chicken: season chicken first. Rub salt and ground pepper on both sides of the chicken breast. Use half of the chimichurri sauce as a marinade. Spread it evenly on both sides of the breast. Let chicken marinate for at least 30 minutes thus infusing more flavor into the chicken and making chicken tender and juicier from salt, vinegar, and lemon juice from chimichurri sauce.
Grill chicken: best cooked on BBQ grill, you’ll get that delicious smoky charred flavor. But can be made in the skillet, the oven too.
Heat grill pan. Drizzle olive oil on the pan. Place chicken on hot grill without overcrowding and overlapping and cook on medium heat for 6-8 minutes.
Flip chicken to cook on the other side for another 4-5 minutes (thermometer should read 165 degrees f in the center) Remove grilled chicken onto a plate. Let it rest for a few minutes.
Serve immediately: save some chimichurri sauce to be used for dipping. Spread remaining green sauce on top of grilled chicken. Slice it and serve immediately.
Tips to make best grilled chicken chimichurri
- You can use boneless chicken breast or thighs. For juicier flavorful chicken use chicken thighs.
- Marinate chicken for at least 30 minutes for the best taste. Salt and vinegar in chimichurri sauce will help it tenderize. Allowing the chicken to marinate helps it absorb all the flavors too.
- Do not overcrowd while cooking.
- Do not overcook chicken so it’s not dry and rubbery.
- Use a thermometer to read the temperature of the chicken to check its doneness. It should read 165 degrees f.
- Use best quality olive oil to make chimichurri sauce.
- Let grilled chicken rest for a few minutes before you slice so it doesn’t lose all its juices.
- You can use other proteins like shrimp, steak, or cauliflower steak in this recipe.
- Chimichurri will keep in the fridge for 4-5 days. Store it in an airtight container.
FAQS
Yes, you can. You can make cilantro chimichurri, chimichurri using kale or spearmint, perilla.
Chimichurri will keep in the fridge for 4-5 days. Store it in an airtight container.
Chimichurri is a green herb sauce primarily made of fresh parsley, cilantro, garlic, onion, red chili, salt, pepper, and olive oil. It does not contain any nuts. Chimichurri has a rustic texture as herbs are either pounded in a mortar pestle or chopped.
Pesto is also a green sauce but primarily made of nuts, fresh basil, garlic, and olive oil along with cheese.
The flavors of pesto and chimichurri are different. You may not get the same taste if interchanged. I don’t see why you can’t use pesto to change up the flavor of the chicken. It will be a different dish in terms of taste and flavor but can be used.
Of course, you can. Use boneless chicken thighs. You have to adjust the cooking time as the thigh takes a little longer to cook than the breast.
Chicken can be marinated in chimichurri with the oil in it for at least 15 minutes to a maximum of 6 to 8 hours (overnight) inside the refrigerator.
Yes, you can. Cooked chicken or raw chicken can be frozen. That’s one of the reasons why chicken is such a great protein used in meal prep. It’s easy to cook, easy to freeze and you can make a big batch to save time.
To freeze marinated cooked chicken- once cooked, let chicken cool to room temperature. Transfer to freezer-safe airtight container and store in the freezer for up to 3 months.
To freezer marinated raw chicken- let the chicken sit in chimichurri marinate inside the freezer box. Pop directly into the freezer.
When ready to cook, allow it to thaw in the refrigerator for a day so it’s completely thawed. Grill in an outdoor BBQ grill or on a stovetop skillet.
MORE CHICKEN RECIPES
Brown sugar bacon wrapped chicken
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📋Grilled Chimichurri Chicken
Ingredients
For chimichurri sauce
- 1 cup fresh flat-leaf parsley leaves, and tender stem
- ¼ cup fresh cilantro leaves, and tender stem
- 3 tablespoons fresh oregano tightly packed
- 1 small shallot or red onion
- 3 garlic cloves
- 2 tablespoons fresh lime juice
- 2 tablespoon red wine vinegar
- 1 or 2 red jalapenos adjust as per taste, optional
- ½ teaspoon sea salt
- 1 teaspoon fresh ground pepper
- ½ cup good quality extra virgin olive oil
For grilled chicken
- 4 chicken breast
- Salt & ground pepper to taste
- 2 teaspoon olive oil good quality
Instructions
- Make chimichurri sauce: the recipe starts with making fresh herb sauce. Follow this chimichurri sauce recipe to make it fresh.
- Marinade chicken: season chicken first. Rub salt and ground pepper on both sides of the chicken breast.
- Use half of the chimichurri sauce as a marinade. Spread it evenly on both sides of the breast.
- Let chicken marinate for at least 30 minutes thus infusing more flavor into the chicken and making the chicken tender and juicier from salt, vinegar, and lemon juice from chimichurri sauce.
- Grill chicken: best cooked on the BBQ grill, you’ll get that delicious smoky charred flavor. But can be made in the skillet, the oven too.
- Heat grill pan. Drizzle olive oil on the pan.
- Place chicken on a hot grill without overcrowding and overlapping and cook on medium heat for 6-8 minutes.
- Flip chicken to cook on the other side for another 4-5 minutes (thermometer should read 165 degrees f in the center)
- Remove grilled chicken onto a plate.
- Let it rest for a few minutes.
- Serve immediately: save some chimichurri sauce to be used for dipping.
- Spread remaining green sauce on top of grilled chicken.
- Slice it and serve immediately.
Notes
- You can use boneless chicken breast or thighs. For juicier flavorful chicken use chicken thighs.
- Marinate chicken for at least 30 minutes for best taste. Salt and vinegar in chimichurri sauce will help it tenderize. Allowing the chicken to marinate helps it absorb all the flavors too.
- Do not overcrowd while grilling.
- Do not overcook chicken so it’s not dry and rubbery.
- Use a thermometer to read the temperature of the chicken to check its doneness. It should read 165 degrees f.
- Use the best quality olive oil to make the chimichurri sauce.
- Let grilled chicken rest for a few minutes before you slice so it doesn’t lose all its juices.
- You can use other proteins like shrimp, steak, or cauliflower steak in this recipe.
- Chimichurri will keep in the fridge for 4-5 days. Store it in an airtight container.
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