This chimichurri chicken recipe is a simple and easy meal loaded with flavor! The juicy pieces of grilled meat pair nicely with the delicious tangy herb sauce.

Table of Contents

1. Chicken selection
2. Season the chicken
3. Make the chimichurri sauce
4. A quick marinate
5. Grilling the meat
6. Check for doneness
7. Serve this with
8. FAQ
9. Chimichurri Chicken Recipe

Are you looking to spice up your weeknight chicken dinner? It only takes five minutes to make the homemade chimichurri sauce. If you’re unfamiliar with it, it’s a flavor game changer! I use the Argentinian condiment for two critical roles: a marinade and a herb vinegar topping.

Before the chicken hits the grill, marinate it for 30-minutes. It’s also nice to have the extra sauce ready to drizzle or dip. What’s great about this recipe is that since the barbecue is fired up, you can toss vegetables like zucchini, corn on the cob, or portobellos for a complete meal.

Chicken selection

For a lean protein option, use boneless skinless chicken breast. The meat stays juicer when soaked in the marinade. Look for about 8-ounce pieces for quick cooking without drying out. If thicker than 1-inch, slice them in half into cutlets. 

If you prefer dark meat, chicken thighs or drumsticks also work well. Adjust the time as needed. Bone-in and skin-on pieces need more cook time.

Season the chicken

The chicken is simply seasoned with salt and pepper. I like to do this step first because it gives the salt a chance the dissolve while preparing the sauce. It also restructures the proteins, helping them to retain moisture while cooking. The extra time allows it to evenly and rapidly add a savory flavor to the surface.

Make the chimichurri sauce

If you haven’t tried this uncooked Argentinian sauce, you are in for a treat! I love to pair it with a delicious New York strip steak. You can make green chimichurri with fresh parsley, cilantro, cumin, salt, garlic, red wine vinegar, extra-virgin olive oil, and red pepper flakes for a bit of heat. All you must do is add everything except the fat to a blender for a food processor. 

Let the blades quickly break down the herbs and emulsify the oil into the sauce. I like the texture to be chunkier, with some visible pieces of green, or you can process until very smooth. If you want more than a ½ cup of sauce for serving, double the recipe.

A quick marinate

The small amount of acid from the red wine vinegar and salt in the chimichurri sauce helps season and tenderize the chicken. I use just enough to coat the pieces, about ¼ cup. They don’t need to be drenched. Soak for at least 30 minutes and up to an hour before cooking the chicken. The pieces will have a nice herb crust when grilled.

Grilling the meat

I like to lightly dry the surface of the meat with a paper towel to wick up excess moisture before barbecuing. This technique makes achieving golden brown sear easier and prevents flares up. The marinated chicken cooks over medium-high heat between 400 to 425ºF (204 to 218ºC) on both sides for about 5 to 8 minutes. 

I look for the meat to have dark char marks and be cooked about 50% before flipping. If using a gas grill or charcoal set-up, have a lower temperature indirect heat side. Transfer the meat to this area if you need to finish cooking more gently.

Check for doneness

The chicken breast is fully cooked when no longer pink and turns opaque. Use an instant-read thermometer to check on the thickest part of the meat. It should read between 160 to 165ºF (71 to 74ºF). 

For thighs, target 165 to 170ºF (74 to 77) because it has more fat and connective tissues. Cover and let the meat rest for 10 minutes to allow for carryover cooking before slicing and serving.

Serve this with

FAQ