Grilled Chimichurri Chicken

The sound of a grill clicking on a warm evening is enough to make me drop everything and head outside with a bowl of something green and garlicky.

A neighbor once wandered over asking what smelled so good, and ended up staying for dinner with a bottle of Sauvignon Blanc tucked under his arm.

Ingredients

• Fresh flat leaf parsley (1 cup, finely chopped): This is the backbone of chimichurri, so grab the freshest bunch you can find and dont skimp.
• Fresh cilantro (1/4 cup, finely chopped): Optional but it adds a brightness that rounds out the parsley beautifully.
• Garlic (4 cloves, minced): Four cloves may seem bold, but grilling mellows the bite into something sweet and savory.
• Olive oil (1/2 cup plus 1 tablespoon): Use a decent one for the sauce, since its flavor comes through raw on the finished chicken.
• Red wine vinegar (1/4 cup): This provides the tang that makes chimichurri addictive, so do not substitute with white vinegar.
• Fresh oregano (1 tablespoon chopped, or 1 teaspoon dried): A little goes a long way and gives that earthy, slightly bitter note traditional to Argentine chimichurri.
• Crushed red pepper flakes (1 teaspoon): Adjust up or down depending on your crowd, but a gentle warmth is what you are after.
• Kosher salt (1 teaspoon) and black pepper (1/2 teaspoon): Seasoning the chimichurri properly means you will not need to fuss much with the chicken later.
• Boneless skinless chicken breasts (4, about 1.5 lbs): Thighs work too if you prefer juicier meat, just adjust the grilling time slightly.

Instructions

Build the chimichurri:

In a medium bowl, stir together the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper until everything is evenly combined and outrageously fragrant.

Save some for later:

Scoop out about a third of a cup of the sauce and set it aside in a small bowl, because this reserved portion is your finishing drizzle and must never touch raw chicken.

Marinate the chicken:

Plop the chicken into a resealable bag or shallow dish, pour the remaining chimichurri over it, and massage the sauce into every crevice before tucking it into the fridge for at least an hour.

Get the grill hot:

Preheat your grill to medium high and brush the grates with that extra tablespoon of olive oil so nothing sticks when the chicken hits the heat.

Grill to perfection:

Shake off excess marinade from each breast and grill for six to seven minutes per side, watching for those beautiful char marks and checking that the internal temperature hits 165 degrees.

Rest and finish:

Transfer the chicken to a platter and let it rest for five minutes so the juices redistribute, then slice and shower it with the reserved chimichurri before serving.

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There is something about slicing into that chicken and watching the juices pool on the cutting board that makes the whole neighborhood smell like a weekend celebration.

What to Serve Alongside

Grilled vegetables, fluffy white rice, or even a simple crusty loaf of bread are all happy companions to this dish.

Wine and Drink Pairings

A crisp Sauvignon Blanc cuts right through the garlic and herbs, and on hotter evenings an ice cold lager does the job just as well.

Storing and Reheating Leftovers

Leftover chicken keeps beautifully in the fridge for up to three days, and I actually love it cold the next day sliced over a salad.

• Store the reserved chimichurri separately in a jar so it stays vibrant green.
• Reheat chicken gently in a skillet with a splash of broth to keep it from drying out.
• Always check that bottled red wine vinegar label for hidden allergens if sensitivities are a concern.

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Fire up the grill, pour something cold, and let the herbs and garlic do the talking.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate at least 1 hour for basic flavor penetration; overnight in the fridge yields the most depth and a brighter herb profile.

→ Can I use chicken thighs instead of breasts?

Yes. Thighs are a great swap for juicier, more forgiving meat; adjust grilling time (typically a few minutes longer) and watch for even doneness.

→ What are tips for grilling evenly?

Preheat the grill to medium-high, oil the grates, and let the chicken come close to room temperature before cooking. Avoid pressing the meat and use a meat thermometer to reach 165°F.

→ How do I make chimichurri bright and balanced?

Use fresh parsley, a splash of red wine vinegar, good olive oil, and taste for salt. Add cilantro sparingly if desired and adjust red pepper flakes to control heat.

→ Can I make the chimichurri ahead of time?

Yes. Chimichurri develops flavor after a few hours in the fridge and keeps up to 3–4 days in an airtight container. Bring to room temperature before serving.

→ What side dishes and beverages pair well?

Serve with grilled vegetables, rice, or a simple salad. A crisp Sauvignon Blanc or a light lager complements the herbaceous, garlicky sauce.