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Jump to RecipeThis chimichurri chicken is bright, garlicky and bursting with fresh herb flavor. Juicy chicken thighs or breasts are marinated in a zesty homemade chimichurri made with parsley, oregano, garlic, red wine vinegar, olive oil and a pinch of red pepper flakes, then grilled or pan seared until golden and charred. More of the vibrant green sauce is spooned over the top just before serving. It is simple, healthy and full of bold Argentine flavor.
It is perfect for summer grilling, weeknight dinners and meal prep. For more grilled favorites, try my garlic Parmesan chicken skewers, garlic butter steak bites or Mediterranean chicken skillet.
Why You Will Love This Chimichurri Chicken
- Fresh and vibrant. A no cook herb sauce full of garlic and tang.
- Double duty sauce. Chimichurri works as both marinade and topping.
- Healthy. Lean protein, olive oil and fresh herbs.
- Any cooking method. Grill, pan sear or bake.
- Naturally gluten free, dairy free and low carb.
What Is Chimichurri?
Chimichurri is a classic uncooked sauce from Argentina and Uruguay, traditionally served with grilled meats at an asado, the South American barbecue. It is made from finely chopped fresh parsley, oregano, garlic, vinegar, olive oil and chili flakes. Green chimichurri, or chimichurri verde, is the most common version, while chimichurri rojo adds paprika and red peppers. It is often compared to Italian pesto, but it is looser, tangier and does not contain cheese or nuts. Its bright acidity cuts through rich grilled meat beautifully, and it is just as delicious on chicken, fish and vegetables.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the chimichurri
- Fresh flat leaf parsley: the base of the sauce. Curly parsley works but is less flavorful.
- Fresh oregano: or dried oregano in a pinch.
- Cilantro: optional, for extra freshness.
- Garlic: 4 cloves, finely minced.
- Shallot: finely diced, for mild sweetness.
- Red wine vinegar: gives the classic tang.
- Extra virgin olive oil: use a good quality oil.
- Red pepper flakes, salt and pepper.
- Lemon juice: optional, for brightness.
For the chicken
- Boneless, skinless chicken thighs or breasts: about 2 pounds.
- Smoked paprika, cumin, salt and pepper: a simple dry seasoning.
How to Make Chimichurri Chicken
1. Make the chimichurri
Finely chop the parsley, oregano and cilantro with a sharp chef knife on a cutting board. Transfer to a bowl and add the garlic, shallot, red pepper flakes, salt and pepper. Stir in the vinegar and let it sit for 5 minutes, which softens the garlic and shallot. Whisk in the olive oil and lemon juice. For a smoother sauce, pulse everything briefly in a food processor, but do not puree it.
2. Marinate the chicken
If using breasts, pound them to an even 3/4 inch thickness with a meat mallet. Season the chicken with paprika, cumin, salt and pepper, then toss with about half of the chimichurri. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Keep the remaining chimichurri separate for serving.
3. Grill or sear the chicken
Preheat a grill or grill pan to medium high heat and oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill for 5 to 7 minutes per side, until nicely charred and cooked through to 165°F. Check with an instant read thermometer. You can also sear it in a cast iron skillet for 5 to 6 minutes per side, or bake at 425°F for 18 to 22 minutes.
4. Rest and serve
Let the chicken rest for 5 minutes, then slice it. Spoon the reserved chimichurri over the top and serve with lime or lemon wedges.
Tips for the Best Chimichurri Chicken
- Chop by hand. Hand chopped herbs give the best texture; a food processor can bruise them.
- Let the sauce rest. Chimichurri tastes better after 20 to 30 minutes as the flavors meld.
- Do not over marinate. The vinegar can change the texture of chicken after 8 hours.
- Keep sauce separate. Never serve marinade that touched raw chicken.
- Rest before slicing. It keeps the juices inside.
Chicken Thighs or Breasts?
Boneless, skinless chicken thighs are the most forgiving choice for grilling. Their extra fat keeps them juicy and tender, and they develop a beautiful char. Chicken breasts are leaner and work well too, but they can dry out if overcooked, so pound them to an even thickness and pull them off the heat as soon as they reach 165°F.
You can also butterfly large breasts or cut them into thin cutlets, which cook in just 3 to 4 minutes per side. Bone in chicken pieces work on the grill as well; cook them over indirect heat for 30 to 40 minutes, then finish over direct heat to crisp the outside.
Is Chimichurri Chicken Healthy?
Yes. This recipe is high in lean protein and made with wholesome ingredients. The chimichurri is packed with fresh parsley and oregano, which provide vitamin K, vitamin C and antioxidants. Garlic adds flavor and beneficial compounds, while extra virgin olive oil supplies heart healthy monounsaturated fats.
There is no added sugar, dairy or gluten, making it a great fit for Whole30, paleo, keto and Mediterranean style diets. Olive oil is calorie dense, so use about 2 tablespoons of sauce per serving if you are watching calories.
Other Ways to Use Chimichurri
Chimichurri is one of the most versatile sauces you can make. Spoon it over grilled steak, pork chops, salmon or shrimp. Toss it with roasted potatoes, grilled vegetables or corn on the cob. Stir it into rice, quinoa or pasta salad, drizzle it over eggs, or use it as a dressing for a hearty grain bowl. It is also delicious spread inside sandwiches, wraps and tacos, or mixed with Greek yogurt to make a creamy herb dip. Make a double batch so you always have some on hand.
Common Mistakes to Avoid
- Using dried parsley. Fresh herbs are essential for bright flavor.
- Adding too much vinegar. Start with the recipe amount and adjust to taste.
- Grilling on a cold grill. Preheat well so the chicken sears and does not stick.
- Cutting into the chicken too soon. Resting keeps it moist.
Grilling Tips for Juicy Chicken
Grilled chicken can go from perfect to dry in a minute or two, so a few simple habits make a big difference. Start with a clean, well oiled grate so the chicken releases easily and gets clean grill marks. Preheat the grill for 10 to 15 minutes to around 425°F to 450°F. Let the excess marinade drip off before placing the chicken on the grill, because too much oil causes flare ups.
Once the chicken is down, leave it alone for several minutes; it will release naturally when a good sear has formed. Use two heat zones if you can, with one hotter side for searing and a cooler side for finishing thicker pieces. Finally, rely on a thermometer rather than guesswork, and let the chicken rest before slicing.
Make Ahead Tips
Chimichurri actually improves with a little time, so it is a great make ahead sauce. Prepare it up to 2 days in advance and store it in a covered jar in the fridge. The chicken can be marinated in the morning and grilled at dinner time. For easy lunches, grill a big batch of chicken, slice it and store it with a small jar of chimichurri for salads, bowls and wraps throughout the week.
Variations
- Chimichurri rojo: add smoked paprika and finely chopped roasted red pepper.
- Cilantro chimichurri: use half parsley and half cilantro.
- Spicy: add a finely chopped jalapeno or fresno chili.
- Chimichurri steak: use flank or skirt steak and grill to your liking.
- Sheet pan dinner: roast the chicken on a sheet pan with potatoes and peppers.
What to Serve With Chimichurri Chicken
Serve it with roasted or grilled potatoes, cilantro lime rice, grilled corn, a fresh tomato and avocado salad or grilled vegetables. For a taco night, slice the chicken and serve it in warm tortillas with pickled onions. It is also great next to my street corn steak tacos for a cookout.
Storage and Meal Prep
- Chicken: store cooked chicken in airtight containers for up to 4 days.
- Chimichurri: keeps in a jar in the fridge for up to 1 week. Bring to room temperature and stir before using.
- Freezing: freeze chimichurri in ice cube trays for up to 3 months.
- Reheating: warm the chicken gently in a skillet or enjoy it cold in salads and wraps.
Frequently Asked Questions
Can I use dried herbs?
Fresh parsley is essential, but dried oregano works well in place of fresh.
How long should I marinate the chicken?
At least 30 minutes and up to 8 hours.
Can I bake chimichurri chicken?
Yes. Bake at 425°F for 18 to 22 minutes until it reaches 165°F.
How long does chimichurri last?
Up to 1 week in the fridge, or 3 months frozen.
Is chimichurri spicy?
It is mildly spicy from red pepper flakes. Adjust to taste.
What is the difference between chimichurri and pesto?
Chimichurri uses parsley, vinegar and garlic without cheese or nuts, so it is tangier and lighter than basil pesto.
Final Thoughts
Chimichurri chicken is fresh, flavorful and incredibly easy. Juicy grilled chicken topped with a bright, garlicky herb sauce makes a healthy dinner that tastes like summer any time of year.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 31 g |
| Carbohydrates | 3 g |
| Fat | 26 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 420 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Best Chimichurri Chicken
Ingredients
Method
- Mix the chopped herbs, garlic, shallot, pepper flakes, salt and pepper. Add the vinegar, rest 5 minutes, then whisk in the oil and lemon juice.
- Season the chicken with paprika, cumin, salt and pepper and toss with half the chimichurri. Marinate 30 minutes to 8 hours.
- Grill over medium high heat 5 to 7 minutes per side until 165°F.
- Rest 5 minutes, slice and top with the reserved chimichurri.
