Grilled Chimichurri Chicken

The smell of chimichurri hits me before anything else: sharp garlic cutting through fresh parsley, vinegar brightening everything up like a window thrown open on a humid afternoon.

A friend from Buenos Aires once watched me make this and quietly said I was using too much oil and not enough garlic, so I doubled the garlic and never looked back.

Ingredients

• Fresh flat leaf parsley (1 cup, finely chopped): The backbone of chimichurri, so grab the freshest bunch you can find and chop it by hand.
• Fresh cilantro (1/4 cup, finely chopped): Optional but adds a brightness that rounds out the parsley beautifully.
• Garlic (4 cloves, minced): Four is the starting point, and honestly you could push it to six without anyone complaining.
• Olive oil (1/2 cup plus 1 tablespoon): Use a decent oil for the sauce since its flavor really shines through raw.
• Red wine vinegar (1/4 cup): This is what gives chimichurri its signature tang.
• Fresh oregano (1 tablespoon chopped, or 1 teaspoon dried): Fresh is noticeably better here if you can get it.
• Crushed red pepper flakes (1 teaspoon): Adjust depending on how much heat you like lingering in the background.
• Kosher salt (1 teaspoon) and black pepper (1/2 teaspoon): Seasoning matters more than you think in a raw sauce.
• Chicken breasts (4 boneless skinless, about 1.5 lbs): Thighs work too if you prefer darker meat and extra juiciness.

Instructions

Build the chimichurri:

Stir together the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a bowl until everything is evenly combined. Scoop out 1/3 cup and set it aside for serving later.

Marinate the chicken:

Add the chicken breasts to a resealable bag or shallow dish and pour the remaining chimichurri over them, massaging it into every surface. Let them rest in the fridge for at least an hour, or overnight if you have the time.

Fire up the grill:

Preheat your grill to medium high and oil the grates so nothing sticks. Take the chicken out of the marinade, let the excess drip off, and discard whatever marinade is left behind.

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until the internal temperature reads 165 degrees F and the juices run completely clear. Move them to a platter and let them rest for 5 minutes before slicing.

Finish and serve:

Slice the chicken against the grain and drizzle generously with that reserved chimichurri you set aside earlier.

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I served this at a backyard gathering once and three people asked for the chimichurri recipe before they even finished eating.

What to Serve Alongside

Grilled vegetables, fluffy white rice, or a simple crusty bread all do wonders soaking up the extra sauce on the plate.

Tools That Actually Help

A meat thermometer takes the guesswork out of grilling chicken, and a grill pan works just fine if you do not have an outdoor grill.

A Few Last Things to Keep in Mind

Keep a few small details in mind and this recipe will never let you down.

• Chicken thighs are more forgiving and stay juicier if you tend to overcook.
• A crisp Sauvignon Blanc pairs beautifully with the herbal brightness.
• Always check bottled vinegar and oil labels for hidden allergens if sensitivities are a concern.

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This is the kind of recipe that makes you look like a far more accomplished cook than you actually are, and there is nothing wrong with that.

Recipe Q&A Section

→ How long should the chicken marinate?

Marinate for at least 1 hour to allow the herbs and acid to penetrate; overnight yields deeper flavor and more tender meat. Avoid excessively long times for delicate cuts like breasts.

→ Can I use chicken thighs instead of breasts?

Yes. Thighs are juicier and hold up well to grilling; reduce cooking time slightly and watch for an internal temp around 165°F (74°C) for safety and best texture.

→ What grill temperature works best?

Preheat to medium-high. Direct heat gives a good sear and char while cooking through in about 6–7 minutes per side for average-thickness breasts; adjust time for thickness.

→ How should I store leftover chimichurri and chicken?

Keep chimichurri in an airtight container in the fridge for up to 4–5 days; the flavor mellows over time. Store cooked chicken covered in the fridge for up to 3–4 days.

→ Can I make chimichurri ahead of time?

Yes. Making the chimichurri a few hours ahead helps flavors meld. If storing longer, add oil before serving and taste for seasoning, as herbs can darken in the fridge.

→ How can I mellow the heat from red pepper flakes?

Reduce the red pepper flakes or omit them entirely. You can also add a touch more olive oil or a squeeze of mild citrus to balance and soften the spice.