Grilled Chimichurri Chicken (Printable)
Tender grilled chicken with vibrant chimichurri of parsley, garlic and red wine vinegar. Perfect for summer.
# What You Need:
→ Chimichurri Sauce & Marinade
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped
03 - 4 cloves garlic, minced
04 - 1/2 cup olive oil
05 - 1/4 cup red wine vinegar
06 - 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
07 - 1 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ Chicken
10 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
11 - 1 tablespoon olive oil
12 - Salt and pepper, to taste
# How To Cook:
01 - In a medium bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, crushed red pepper flakes, black pepper, and kosher salt until combined. Reserve 1/3 cup of the sauce for serving.
02 - Place chicken breasts in a large resealable plastic bag or shallow dish. Add the remaining chimichurri sauce. Toss to ensure an even coating. Cover and refrigerate for at least 1 hour, up to overnight.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting any excess drip off. Discard used marinade.
04 - Brush grill grates with olive oil. Cook chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - Transfer grilled chicken to a platter and allow to rest for 5 minutes. Slice and serve with the reserved chimichurri sauce drizzled over the top.
# Expert Tips:
01 -
- The homemade chimichurri is so fresh, you’ll want to keep a jar for everything else.
- It’s unbelievably easy but feels like something you’d order at an amazing Argentine grill spot.
02 -
- Once, I tried to rush the marination and the flavor just didn’t sink in—always give it that patient hour.
- Reserving some fresh chimichurri for serving was a game changer; it adds a hit of zippy brightness you’ll never want to skip.
03 -
- Always use fresh herbs for the brightest flavor; old parsley makes a flat sauce.
- Wipe the grill grates with oil-soaked paper towel for perfect grill marks and no sticking.