Chimichurri Chicken

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Juicy grilled chicken smothered in a zesty, herbaceous chimichurri sauce makes this Chimichurri Chicken an instant weeknight or weekend favorite. The dish is bursting with bold flavors, from garlicky notes to the freshness of parsley and the kick of red pepper flakes.

Whether you’re firing up the grill or using a stovetop pan, this recipe delivers restaurant-quality results with minimal effort. It’s a protein-packed option that suits a variety of eating styles and dietary needs.

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Why You’ll Love This Chimichurri Chicken

• It’s fast: The marinade pulls double duty as the sauce.
• Big flavor: Fresh herbs, vinegar, garlic, and chili flakes bring a zing.
• Versatile: Serve it with salads, rice, wraps, or roasted veggies.
• Meal-prep friendly: Make ahead for flavorful lunches all week.

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Can I Use Chicken Thighs Instead of Breasts?

Absolutely! This recipe works wonderfully with boneless skinless chicken thighs. They are more forgiving and stay juicy. Adjust cook time to ensure thighs are cooked through but still tender.

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Ingredients for the Chimichurri Chicken

Each ingredient in this recipe plays a key role in building the vibrant layers of flavor that make chimichurri chicken so addictive.

• Chicken Breasts (4 medium, boneless skinless): The base protein that absorbs all the tangy, herby goodness.
• Fresh Parsley (1 cup, packed): Gives the chimichurri its signature green color and bright flavor.
• Garlic Cloves (5 cloves): Adds a deep, savory backbone to the sauce.
• Red Wine Vinegar (1/4 cup): Balances the fat with acidity.
• Olive Oil (1/2 cup): Carries flavor and keeps the sauce smooth and pourable.
• Oregano (1 tablespoon, dried): Earthy and fragrant, a classic herb in chimichurri.
• Red Pepper Flakes (1/2 teaspoon): Delivers just the right heat.
• Salt (1 teaspoon): Enhances every element.
• Black Pepper (1/2 teaspoon): For an extra bit of seasoning depth.

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How To Make the Chimichurri Chicken

Step 1: Make the Chimichurri Sauce

In a food processor or blender, combine the parsley, garlic, oregano, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Add the red wine vinegar and olive oil and pulse a few more times until you have a chunky sauce.

Step 2: Marinate the Chicken

Set aside half the chimichurri sauce. Place the chicken breasts in a large bowl or zip-top bag and pour over the remaining half of the sauce. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F).

Step 4: Serve with Chimichurri

Transfer grilled chicken to a plate and spoon over the reserved chimichurri sauce. Serve hot with your favorite sides.

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How to Serve and Store Chimichurri Chicken

This recipe yields 4 grilled chicken breasts, perfect for feeding 4 people. Store leftovers in an airtight container in the fridge for up to 4 days. Chimichurri sauce can be made ahead and refrigerated separately for up to 1 week.

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What to Serve With Chimichurri Chicken?

Garlic-Parmesan Roasted Potatoes

Crispy and savory potatoes balance the bold sauce beautifully.

Coconut Rice

Creamy and subtly sweet, it tames the spice from the chimichurri.

Simple Garden Salad

A crunchy, fresh counterpart to the grilled meat.

Grilled Corn on the Cob

Charred and sweet corn pairs perfectly with herb-forward flavors.

Quinoa and Black Bean Salad

Add protein and fiber while keeping the dish wholesome.

Roasted Mini Sweet Peppers

Bright and juicy, a great low-carb veggie option【6†source】.

Vegan Breakfast Quesadillas

Make it a brunch feast with these crispy, protein-packed bites【6†source】.

Rainbow Smoothie Bowls

Finish the meal on a vibrant and refreshing note【6†source】.

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Frequently Asked Questions

Can I bake the chicken instead?

Yes, bake at 400°F for about 20-25 minutes or until the internal temperature reaches 165°F.

Is chimichurri spicy?

It has a mild heat from red pepper flakes, but you can adjust to taste.

Can I freeze chimichurri chicken?

You can freeze the grilled chicken, but chimichurri sauce is best fresh. Freeze chicken in a sealed container for up to 2 months.

What if I don’t have red wine vinegar?

You can substitute with apple cider vinegar or white wine vinegar.

Can I use cilantro instead of parsley?

Yes! For a different twist, substitute half or all of the parsley with cilantro.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use thighs or breasts? Did you add extra heat?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

Chimichurri Chicken brings together the best of bold Latin-inspired flavors in a simple, everyday meal. Whether you’re meal prepping for the week or grilling up a feast for friends, this recipe is sure to impress. Craving more vibrant recipes like this? Check out our latest creations like Snack Prep Veggie Sticks with Pesto Hummus or Rainbow Smoothie Bowls for more inspiration.

For daily recipe ideas, visit our Pinterest board at Meals We Share.

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