Grilled Chimichurri Chicken (Printable)
Juicy grilled chicken with vibrant chimichurri of parsley, garlic, olive oil and red wine vinegar.
# What You’ll Need:
→ Chimichurri Sauce & Marinade
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped (optional)
03 - 4 cloves garlic, minced
04 - 1/2 cup olive oil
05 - 1/4 cup red wine vinegar
06 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
07 - 1 teaspoon crushed red pepper flakes (adjust to taste)
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ Chicken
10 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
11 - 1 tablespoon olive oil
12 - Salt and pepper, to taste
# Directions:
01 - In a medium bowl, combine the parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, black pepper, and salt. Stir until well blended. Reserve 1/3 cup of the chimichurri sauce for finishing and set aside.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the remaining chimichurri sauce over the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for the most flavorful results.
03 - Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
04 - Brush the grill grates with olive oil to prevent sticking. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes. Slice and drizzle with the reserved chimichurri sauce before serving.
# Expert Suggestions:
01 -
- The chimichurri doubles as both marinade and finishing sauce, so every single bite carries that herbal punch.
- It comes together in minutes but tastes like you spent all afternoon on it.
02 -
- Never reuse the marinade that touched raw chicken, which is exactly why you reserve some chimichurri separately before marinating.
- Overnight marination transforms this from good to unforgettable, so plan ahead when you can.
03 -
- Chop the herbs by hand instead of using a food processor, which can bruise them into a muddy paste.
- Let the chimichurri sit at room temperature for 30 minutes before serving so the flavors fully bloom.