Grilled Chimichurri Chicken

I still remember the first time I grilled Chimichurri Chicken on a lazy weekend afternoon. The aroma of fresh herbs mixing with sizzling chicken filled the air, and my family couldn’t wait to dig in. Ever since, this has become one of my go-to recipes whenever I want something flavorful, quick, and satisfying. It’s not just a dish – it’s an experience that brings everyone around the table with a smile.

Why You’ll Love This Recipe

There are so many reasons why I keep coming back to this grilled Chimichurri Chicken recipe. First, it’s easy enough to make on a busy weekday. Plus, it has that wow-factor, which makes it perfect for guests, too. But what really makes it special is the freshness of the chimichurri. Each bite of juicy grilled chicken coated with the zesty herb sauce bursts with flavor.

Versatile

Whether you’re serving this dish with a light salad, grilled vegetables, or a bowl of fluffy rice, it fits beautifully into many meals. You can even slice the chicken and use it in wraps or on top of a fresh summer bowl.

Budget-Friendly

All the ingredients are simple, fresh, and affordable. Parsley, cilantro, green onions, garlic—most of them are kitchen staples. And with only four chicken breasts, you can feed a family of four without breaking the bank.

Ingredients for Grilled Chimichurri Chicken

• Chicken Breasts – 4 pieces, skinless and boneless, perfect for quick grilling.

• Fresh Parsley – ½ cup, finely chopped, for a vibrant green color and herbal depth.

• Fresh Cilantro – ½ cup, finely chopped, adds a citrusy freshness.

• Green Onions – Just the green parts, finely chopped, for a mellow onion flavor.

• Garlic Cloves – 2 to 3, chopped, bringing boldness and aroma.

• Red Chili – Deseeded and finely chopped, just enough for a little heat.

• Dried Oregano – ½ teaspoon, offers a classic herbal note.

• Dried Basil – ½ teaspoon, adds a touch of sweetness.

• Olive Oil – ⅓ cup, binds the sauce and gives it a rich body.

• Apple Vinegar – 1 tablespoon (instead of wine vinegar), for a bright tang.

• Kosher Salt and Ground Pepper – To taste, balancing the flavors perfectly.

This ingredient list comes together quickly and forms a marinade that’s both punchy and refreshing. Whether you’re grilling indoors or outside, this dish guarantees satisfaction every time.

How to Make Grilled Chimichurri Chicken

Making this Grilled Chimichurri Chicken is surprisingly easy. In just a few steps, you’ll have a juicy, flavorful main course ready to impress. From chopping fresh herbs to firing up the grill, the process is both satisfying and straightforward. I always prepare the chimichurri first, giving it time to rest while I get the chicken ready.

Step-by-Step Instructions for Making

Step 1: Prepare the Chimichurri Sauce
Start by placing the finely chopped parsley and cilantro in a medium bowl. Next, add the chopped green onions, minced garlic, and diced red chili. Mix them gently. Now stir in the dried oregano and basil. Pour in the olive oil and apple vinegar. Finally, season the mixture with kosher salt and freshly ground pepper. Mix everything well until it forms a loose, green sauce. Let the sauce sit for at least 10 minutes. This allows the herbs to infuse and the flavors to meld together beautifully.

Step 2: Marinate the Chicken
Take your skinless, boneless chicken breasts and place them in a shallow dish or a resealable plastic bag. Pour about one-third of the chimichurri sauce over the chicken. Rub it in gently with your hands or a spoon to coat all sides. Allow the chicken to marinate for 15 to 20 minutes at room temperature. Don’t skip this step—it helps the flavor soak deep into the meat.

Step 3: Preheat the Grill
While the chicken marinates, preheat your grill to medium-high heat. If you’re using a gas grill, this usually takes about 10 minutes. If you’re using charcoal, make sure the coals are evenly hot and glowing.

Step 4: Grill the Chicken
Place the marinated chicken breasts directly on the grill grates. Cook each side for 6 to 8 minutes, turning only once, until the internal temperature reaches 74°C (165°F). The chicken should have nice grill marks and a slightly golden color. Try not to move the chicken too much while it cooks—it helps to lock in the juices and get an even sear.

Step 5: Serve and Finish
Once the chicken is cooked through, remove it from the grill and let it rest for a couple of minutes. Arrange the grilled chicken on a serving platter. Spoon the remaining chimichurri sauce generously over the top. The contrast between the warm grilled meat and the fresh sauce is simply mouthwatering.

Quick and Easy

What I love most about this recipe is how little time it takes. With just a handful of ingredients and a few basic steps, you can create something delicious and elegant without spending hours in the kitchen.

Customizable

You can easily make this recipe your own. Swap the chicken breasts for chicken thighs, tofu, or even grilled vegetables. Add extra chili if you love heat. Reduce the garlic if you prefer a milder bite. The chimichurri itself can be tweaked with extra lemon juice or chopped mint for variation.

Crowd-Pleasing

Whether it’s a family dinner or a summer BBQ, this grilled chicken wins everyone over. The smoky, juicy flavor of the meat combined with the brightness of the sauce creates a perfect balance. It’s a dish I return to again and again—and everyone always asks for the recipe.

FAQs

Can I make the chimichurri sauce ahead of time?
Yes, absolutely. The sauce actually tastes better when made a few hours in advance. Store it in an airtight container in the fridge for up to 2 days. Just let it come to room temperature before serving.

Is it possible to use dried herbs instead of fresh ones?
Fresh herbs give the best flavor and texture. However, if you only have dried herbs, you can still make the sauce. Use about one-third the amount and let it sit longer to absorb the oil.

Can I cook the chicken in a pan instead of grilling?
Yes, you can use a stovetop grill pan or a nonstick skillet. Cook over medium heat for the same 6 to 8 minutes per side, depending on thickness.

Is this recipe suitable for meal prep?
Definitely. Grill the chicken, let it cool, and store it in the fridge for up to 3 days. Keep the sauce separate and spoon it on when serving for freshness.

Can I freeze the marinated chicken?
Yes, you can freeze the chicken with the marinade. Just make sure it’s tightly sealed. Thaw in the fridge overnight before grilling.

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