Grilled Chimichurri Chicken (Printable)
Marinated chicken grilled with vibrant chimichurri of parsley, garlic, oregano and red pepper for bright herb flavor.
# What You'll Need:
→ Chimichurri Sauce & Marinade
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped (optional)
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 Steps:
01 - In a medium bowl, mix parsley, cilantro if using, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, black pepper, and kosher salt until thoroughly combined. Reserve 1/3 cup sauce for serving.
02 - Place chicken breasts in a large resealable plastic bag or shallow dish. Pour remaining chimichurri sauce over chicken and turn to coat evenly. Cover and refrigerate for at least 1 hour, or overnight if desired.
03 - Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Discard any used marinade.
04 - Brush grill grates with olive oil. Grill chicken breasts 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
05 - Transfer chicken to a platter and let rest for 5 minutes. Slice and serve, drizzling reserved chimichurri sauce over the top.
# Expert Advice:
01 -
- The punchy chimichurri doubles as marinade and sauce, making each bite taste like you pulled off a kitchen trick.
- It’s the kind of dish that draws people outside and keeps them hanging around the grill for just one more slice.
02 -
- Pulling the chicken off the grill too soon means it’s not as tender—always check the temperature to avoid disappointment.
- Saving a portion of the chimichurri for drizzling changes the whole meal: the fresh, raw sauce over hot chicken is a game changer.
03 -
- Never skip the reserved sauce; it brings brightness to the entire dish.
- A sprinkle of flaky salt over the finished chicken adds that chef-level finish.