Grilled Chimichurri Chicken
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This chimichurri chicken is juicy, bright, and bursting with flavor. It’s smoky grilled chicken thighs topped with our homemade zesty chimichurri sauce. It’s a quick and easy meal and it’s ready in just 40 minutes!
There are many reasons we look forward to grilling season, and this chimichurri chicken recipe is one of them! It’s juicy charred chicken thighs served with an authentic Argentinian chimichurri sauce.
Chimichurri is one of our favorite condiments to make because it’s versatile, easy to make, and adds bright complexity to both meat and veggies.
Many recipes recommend marinating the chicken in the chimichurri, but we’ve found the parsley burns on the grill so it needs to be brushed off before cooking. In this version, the chicken gets lots of grill flavor, then we toss it in chimichurri at the end, which keeps the flavors fresh and bright.
Chimichurri chicken is a quick and juicy chicken recipe that’s perfect for weeknights, summer BBQs, and outdoor gatherings of all kinds. Leftover chimichurri sauce tastes great in a wrap or drizzled over grilled veggies.
What is chimichurri chicken?
Chimichurri is a classic Argentinian condiment typically made from olive oil, fresh herbs, garlic, red wine vinegar, and red pepper flakes. It’s a vibrant herb-infused oil that can be brushed on during cooking or served on the side. It’s tangy and herbal and brings chicken, meats, and veggies to life!
Chimichurri chicken is simply tender grilled chicken thighs tossed with this incredible homemade green sauce!
Chimichurri chicken ingredients
This chimichurri chicken recipe is fresh and delicious and you only need a few simple ingredients to make it. Here’s everything you need for the chicken:
- Bone-in chicken thighs – we use skinless bone-in chicken thighs for this recipe, but chicken breasts or any cut of chicken works.
- Olive oil – for grilling the chicken and preventing it from sticking.
- Sea salt + pepper – for seasoning.
Here are the ingredients you need for the homemade chimichurri sauce:
- Parsley – the flavor of fresh parsley really shines in this chimichurri sauce. It’s peppery, clean-tasting, and slightly earthy. Feel free to add some fresh cilantro if you have some on hand.
- Olive oil – extra-virgin olive oil makes up the base of this loose condiment.
- Sherry vinegar – sherry vinegar is a lovely vinegar that’s rich and slightly sweet. It’s super versatile and tastes great in dressings so we highly recommend picking up a bottle. Red wine vinegar is a bit more acidic but it makes a great substitute.
- Seasonings – we use a mix of dried oregano, dried red chili flakes, and sea salt.
- Garlic – a couple of garlic cloves add a pungent kick.
What to serve with chimichurri chicken
If you’re wondering what goes well with chicken chimichurri, the answer is pretty much anything. It’s a versatile chicken dish that pairs well with everything from a side salad to potato wedges, rice dishes, and more!
Sides that taste great with chimichurri chicken
Recipe FAQs
Why isn’t the chicken marinated?
Many chimichurri chicken recipes marinate the chicken in the chimichurri sauce. But since the parsley in the sauce will burn on the grill, you need to brush off the sauce before you put the chicken on the grill, which is a real pain to do. Since the chicken gets lots of flavor from the grill, and the sauce is very flavorful too, we skip marinating the chicken.
Is chimichurri spicy?
Chimichurri is peppery, garlicky, and yes, slightly spicy from the red pepper flakes. You can adjust the heat by reducing the amount of chili flakes you use.
What’s the best way to grill the chicken?
You cook the chicken on the grill or barbecue or use a cast-iron skillet or grill pan.
How long does chimichurri sauce keep in the fridge?
Store any remaining chimichurri sauce in the refrigerator in a sealed jar or airtight container for up to a week.
Can I freeze chimichurri sauce?
Yes, you can. Store it in a sealed container in the fridge and it will keep for at least a month.
Chimichurri Chicken Recipe
Ingredients
- 2 lb bone-in chicken thighs (with or without skin, your choice)
- 1 tablespoon olive oil
- ½ teaspoon EACH: sea salt and pepper
The Chimichurri
- ¾ cup parsley (minced)
- ¼ cup olive oil
- ¼ cup sherry vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon chili flakes
- ¼ teaspoon sea salt
- 2 cloves garlic (finely minced)
Instructions
- Preheat your grill to medium-low and oil the grate. Toss the chicken thighs with oil and then season them with salt and pepper.2 lb bone-in chicken thighs, 1 tablespoon olive oil, ½ teaspoon EACH: sea salt and pepper
- Place the chicken thighs on the grill skin side up and let them cook for 20 minutes. Flip them over and let them cook for another 10 minutes, or until they reach an internal temperature of 165 degrees Fahrenheit.
- While the chicken is cooking, prepare the chimichurri. Place all the ingredients in a bowl and mix well.¾ cup parsley, ¼ cup olive oil, ¼ cup sherry vinegar, 2 cloves garlic, 1 teaspoon dried oregano, ¼ teaspoon chili flakes, ¼ teaspoon sea salt
- When the chicken is cooked, remove it from the grill and put it into a large bowl. Pour the chimichurri sauce over the chicken and toss well to coat. Serve it right away.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
OH SNAP! I am heavily drooling over here!!!
Ha ha love it! Thanks, Gigi!!
You are too kind! Thank you so much!
This does look like the best chicken dinner! I will hop over and see it on BHG as well. Great job, Kristen!
Thank you so much, Suzy!!
The photos are stunning but the recipe is gold!
Thanks, Nagi! It really was delicious!
Ha ha holy chicken! Love it!! I’m totally going to say that from now on. 🙂
Thank you so much, Kathy!!
It really was delicious! Chimichurri is like a really fresh tasting pesto. So good!