What is grilled chimichurri chicken?

Grilled chimichurri chicken is juicy grilled chicken breasts topped with fresh, zesty chimichurri sauce made from herbs, garlic, chili, and olive oil. It's a perfect combination of simple grilled protein with a vibrant, flavorful sauce that originated in Argentina. The dish brings together the smoky char from grilling with the bright, fresh flavors of the herb-based sauce.

Does chimichurri go well with chicken?

Absolutely! Chimichurri and chicken are a match made in heaven. The herby, tangy flavors of chimichurri perfectly complement the mild taste of grilled chicken , adding brightness and depth to every bite. The acidity from the vinegar also helps tenderize the meat when used as a marinade, making this chimichurri chicken recipe both flavorful and tender.

Is chimichurri chicken spicy?

This grilled chimichurri chicken has a mild kick from the red chili, but the spice level is completely adjustable to your taste preferences. I remove the seeds from the chili to keep it family-friendly, which gives just a gentle warmth rather than overwhelming heat. You can easily make it spicier by adding more chili or keeping the seeds, or make it milder by omitting the chili altogether.

How does chimichurri taste?

Chimichurri is fresh, garlicky, slightly tangy, and herb-forward with a hint of heat. Think of it as a cross between pesto and salsa verde it has that bright, clean taste that makes everything it touches taste better. The combination of parsley and cilantro gives it a complex herbal flavor, while the garlic and vinegar add depth and brightness.

Grilled Chimichurri Chicken Recipe

Description

You know those moments when you want something that tastes like you spent hours in the kitchen, but you actually need dinner ready in 30 minutes? That’s exactly how I felt last Tuesday when Henry walked in asking what smelled so incredible. It was my grilled chimichurri chicken – a recipe that’s become our family’s go-to for busy weeknights and weekend barbecues alike.

Ingredients

Scale

4 skinless boneless chicken breasts
2 tablespoons olive oil
Kosher salt and ground pepper, to taste
1/2 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
2 green onions, green parts only and finely chopped
2-3 cloves garlic, finely chopped
1 red chili, deseeded and finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup olive oil
1 tablespoon red or white wine vinegar
Kosher salt and ground pepper, to taste

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Instructions

In a medium bowl, combine the fresh parsley, fresh cilantro, green onions, garlic, and red chili
Add the dried oregano and dried basil to the herb mixture
Pour in the olive oil and vinegar, then season generously with salt and pepper
Mix everything together until well combined and set aside half for serving
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper
Place them in a shallow dish and coat with half of the chimichurri mixture, marinate for at least 15 minutes
Preheat your grill to medium-high heat and clean and oil the grates
Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F
Let the grilled chicken rest for 5 minutes before slicing
Serve immediately topped with the reserved fresh chimichurri sauce

Notes

The beauty of this chimichurri chicken recipe lies in using fresh herbs. Don’t substitute dried parsley and cilantro – the fresh stuff makes all the difference. Store leftover grilled chimichurri chicken in the refrigerator for up to 3 days. The chimichurri sauce actually gets better after a day as all those flavors meld together beautifully.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilling
Cuisine: Argentinian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 28g
Cholesterol: 85mg