This grilled chimichurri chicken is packed with flavor and super easy to make! It’s juicy, tender, and full of a green herb sauce that’ll brighten up your plate.
If you love a good marinade, this one is a winner! I often whip it up for summer BBQs, and it never fails to impress my friends. Serve with a side salad for a fresh meal! 🌿🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for grilling. If you’re looking for a lower-fat option, consider using chicken thighs, which are juicier. For a vegetarian twist, you could use grilled portobello mushrooms!
Parsley: Fresh parsley is crucial for a vibrant chimichurri. If you’re out, fresh basil can work too, though it’ll change the flavor a bit. Dried parsley won’t have the same pop, so fresh is best.
Cilantro: This is optional, but I love adding it for extra freshness. If you’re not a cilantro fan, skip it or use more parsley instead! If you need an alternative herb, try adding a bit of chives.
Red Wine Vinegar: This gives a tangy kick. Apple cider vinegar or white wine vinegar are good substitutes if red wine vinegar isn’t available.
How Do I Make the Best Chimichurri Sauce?
Making chimichurri sauce is super simple but requires some care. Start by chopping the herbs and garlic finely; this releases their flavors beautifully. Using a food processor is quick, but be careful not to over-blend—it should remain slightly chunky!
- Combine parsley, garlic, and optional cilantro in a food processor.
- Add the vinegar, oregano, and red pepper flakes, and pulse until finely chopped.
- Slowly drizzle in extra-virgin olive oil while pulsing until you reach a chunky consistency. Season with salt and pepper.
- Adjust the oil or vinegar to taste—more vinegar for tang, more oil for richness.
Preparing this sauce ahead of time not only saves you effort while cooking but also allows the flavors to meld together, making it even more delicious!
How to Make Easy Grilled Chimichurri Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for grilling)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves (optional, but recommended)
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus around 15 minutes for grilling. You’ll have delicious chimichurri chicken ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making the chimichurri sauce. In a food processor or blender, combine the parsley, optional cilantro, garlic, red wine vinegar, oregano, and red pepper flakes. Pulse a few times to chop everything finely. Then, while blending on low speed, slowly drizzle in the 1/2 cup of olive oil until you have a smooth yet chunky sauce. Taste and season with salt and pepper, then set the sauce aside.
2. Prep the Chicken:
Next, take the chicken breasts and pat them dry with paper towels. This helps the seasonings stick better. Season both sides with salt and freshly ground black pepper. You want to coat them evenly!
3. Preheat the Grill:
Now it’s time to fire up your grill! Heat it to medium-high heat. To prevent the chicken from sticking, brush the grill grates with a little olive oil.
4. Grill the Chicken:
Place your seasoned chicken breasts on the grill. Cook them for about 6-7 minutes on each side. You’ll know they’re done when they reach an internal temperature of 165°F (75°C) and have a nice char!
5. Serve:
Once the chicken is grilled, transfer it to a plate and let it rest for a few minutes. This keeps it juicy! Finally, spoon that delicious chimichurri sauce generously over the top of the chicken and serve immediately.
Enjoy your vibrant and flavorful Easy Grilled Chimichurri Chicken! It’s a dish your family and friends will love.
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can be a great alternative as they tend to be juicier and more flavorful. Just ensure you adjust the cooking time slightly, as thighs may take a bit longer to reach the safe internal temperature of 165°F (75°C).
How Long Can I Store Leftover Chimichurri Sauce?
Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. It actually tastes even better as the flavors meld together over time! Just give it a good stir before serving.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, making the chimichurri sauce in advance is a great idea! You can prepare it up to 24 hours ahead of time and store it in the fridge. This allows the flavors to develop, making it even tastier.
What Should I Serve with Grilled Chimichurri Chicken?
This dish pairs wonderfully with a variety of sides! Consider serving it with rice, quinoa, roasted vegetables, or a fresh salad. For a heartier meal, try it with garlic bread or grilled corn on the cob.
