Grilled Chimichurri Chicken: A Simple Recipe with Massive Flavor

Grilled Chimichurri Chicken is one of those recipes that over-delivers every single time. It’s fresh, punchy, herby, and perfectly smoky from the grill. This simple recipe packs massive flavor thanks to a tangy, garlicky chimichurri sauce that doubles as both marinade and finishing drizzle. Whether it’s a weekend BBQ or a quick weeknight meal, this dish brings bold energy to the table without the stress.

Before you get started

here are a few things to keep in mind for the best results. If you can, always go with fresh herbs instead of dried trust me, the flavor is night and day. You can use boneless, skinless chicken breasts, but thighs will give you a juicier, more forgiving cook. Most importantly, don’t overdo it on the grill. If you’ve got a meat thermometer handy, aim for 165°F internal temperature for perfect doneness. And if your schedule allows, let the chicken soak in that marinade for at least 30 minutes it makes all the difference.

Table of Contents

Table of Contents

Ingredients & Marinade Breakdown

Chimichurri Chicken Recipe Essentials

The heart of this grilled chimichurri chicken recipe lies in the fresh, vibrant sauce. It’s not just a topping it’s your marinade and your flavor booster. You’ll only need a handful of simple ingredients, but using the freshest ones you can find makes a huge difference.

Start with Italian parsley, finely chopped it’s the foundation of traditional chimichurri. Fresh oregano gives it earthy depth (though dried works in a pinch), while minced garlic and a finely chopped shallot bring punch and a touch of sweetness. To kick up the heat, Serrano pepper adds subtle fire, balanced by crushed red pepper flakes.

The magic really happens when you whisk it all together with olive oil and red wine vinegar. The oil gives the chicken richness, while the vinegar helps tenderize it and adds sharp, tangy flavor.

Here’s what you’ll need:rewr

• 1 cup fresh parsley, finely chopped
• 3 tablespoons fresh oregano or 1 tablespoon dried
• 3 garlic cloves, minced
• 1 small shallot, finely chopped
• 1 Serrano pepper, seeded and chopped
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes
• ½ cup olive oil
• ⅓ cup red wine vinegar

Want to get creative? Try adding lemon zest or smoked paprika for a new spin, or use this chimichurri over Buffalo Shrimp or grilled vegetables for extra mileage.

The Juicy Grilled Chicken Marinade Secret

Now let’s talk chicken. Boneless, skinless thighs are ideal here they’re juicy, flavorful, and don’t dry out like breasts can. That said, if you prefer breasts, just keep a close eye while grilling.

Once you’ve made your chimichurri, split it into two portions. Half will marinate the chicken, the other half is saved for serving. This means every bite gets a hit of fresh flavor, even after grilling.

Place your chicken in a bowl or bag and pour in half the chimichurri. Toss to coat every piece evenly. Let it sit for at least 30 minutes, but if you can wait 4 to 6 hours, you’ll taste the difference. The vinegar works like a gentle tenderizer, helping the chicken soak in all those herby, garlicky notes.

And don’t forget before grilling, let the chicken come to room temperature for about 15 minutes. It helps it cook more evenly and prevents sticking.

This marinade pulls double duty as both prep and final touch. I always save a jar in the fridge to drizzle over grain bowls, grilled steak, or even a wrap filled with leftover Marry Me Chicken Pasta.

Print

Serving Ideas + Storage Tips

How to Serve Argentinian Chimichurri Chicken

Grilled Chimichurri Chicken is the kind of dish that goes with just about everything. You can serve it as the main star of a casual summer dinner, or dress it up for guests it plays both roles effortlessly.

For an easy dinner, plate it with fluffy rice, roasted potatoes, or warm flatbreads. Want something refreshing on the side? It pairs beautifully with bright salads like this Spicy Watermelon Salad a cooling contrast to the smoky chicken. Grilled corn, charred zucchini, or a simple tomato cucumber salad work well, too.

Hosting a gathering? Slice the chicken and layer it over a big serving platter with a drizzle of extra chimichurri, lemon wedges, and a sprinkle of flaky sea salt. It’s simple but looks like something straight off a restaurant menu.

This chicken also works great as a filler for wraps, tacos, or even tossed into pasta with extra herbs—like a South American twist on Marry Me Chicken Pasta.

Meal Prep & Leftover Magic

Grilled Chimichurri Chicken is a meal prep dream. Once cooked, it stays juicy in the fridge for up to 4 days when stored in an airtight container. Just be sure to keep the extra chimichurri in a separate jar to maintain that fresh, punchy flavor.

You can slice cold chicken into wraps, grain bowls, or chop it into a salad with avocado and feta. It even makes a bold breakfast just add it to a tortilla with eggs and salsa for a fast morning win.

Want to keep things light and refreshing? Pair leftovers with a few pieces of Healthy Watermelon Gummies as a clean, fruity finish.

Planning ahead? You can freeze grilled chimichurri chicken for up to two months. Thaw overnight in the fridge, reheat gently, and spoon fresh chimichurri over the top before serving. It’s as good as new.

This recipe proves that meal prep doesn’t have to be bland or boring just a little planning and a lot of flavor.

Common Questions

For More Healthy Recipes Visit Our Pinterest.

Conclusion

Grilled Chimichurri Chicken is one of those simple recipes that delivers big rewards. From the first marinated bite to the last spoonful of sauce, it’s juicy, flavorful, and wildly easy to make. Whether you’re new to the kitchen or a confident grillmaster, this dish is your shortcut to bold flavor with minimal fuss.

It’s cozy, crowd-pleasing, and loaded with personality just like the kind of cooking I love to share. So grab your herbs, fire up the grill, and let’s make something unforgettable.