Grilled Chicken Chimichurri (Argentine)
Grilled Chicken Chimichurri (Argentine Style)
Grilled Chicken Chimichurri is a vibrant Argentine-inspired dish featuring juicy, smoky grilled chicken finished with a fresh, herb-packed chimichurri sauce. The combination is simple but incredibly flavorful: tender chicken develops beautiful char marks on the grill while parsley, garlic, oregano, vinegar, olive oil, and a touch of chili create a bright, tangy sauce that cuts through the richness of the meat.
This recipe is perfect for weeknight dinners, summer cookouts, family gatherings, meal prep, and entertaining. It requires straightforward ingredients, yet the finished dish tastes fresh, colorful, and restaurant-worthy.
Why You’ll Love This Grilled Chicken Chimichurri
There are many reasons this recipe deserves a regular place in your dinner rotation.
First, the chicken is easy to prepare. Boneless, skinless chicken thighs or breasts work beautifully, and a simple marinade gives the meat plenty of flavor before it reaches the grill.
Second, chimichurri requires no cooking. Fresh parsley, garlic, oregano, vinegar, olive oil, and seasonings are simply combined to create a sauce that can be spooned generously over the finished chicken.
Most importantly, the contrast of flavors makes the dish special. The grilled chicken is savory and smoky, while the chimichurri is bright, garlicky, herbaceous, and slightly acidic.
Complete Recipe at a Glance
Recipe: Grilled Chicken Chimichurri
Cuisine: Argentine-inspired
Course: Main Course
Preparation Time: 20 minutes
Marinating Time: 30 minutes to 4 hours
Cooking Time: 12–18 minutes
Total Time: About 1 hour
Servings: 4
Difficulty: Easy
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, finely minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped, or 1 teaspoon dried oregano
- 4 cloves garlic, finely minced
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon finely minced shallot, optional
- 1–2 tablespoons water, if needed
- 1 teaspoon fresh lemon juice, optional
Optional Garnishes
- Fresh parsley
- Lemon wedges
- A pinch of red pepper flakes
- Fresh oregano
- Thinly sliced grilled onions
Choosing the Best Chicken
Both chicken thighs and chicken breasts are excellent for this recipe, but they behave differently on the grill.
Chicken Thighs
Chicken thighs are naturally juicy and forgiving. Their slightly higher fat content helps prevent them from drying out during grilling.
They are particularly good if you’re new to grilling chicken.
Chicken Breasts
Chicken breasts are leaner and have a mild flavor that allows the chimichurri to become the star.
For the best results, choose breasts of relatively even thickness. Very thick breasts can be butterflied or gently pounded to create a more uniform thickness.
Bone-In Chicken
You can also use bone-in chicken pieces, although the cooking time will be longer. The important thing is to cook the chicken thoroughly rather than relying solely on the estimated cooking time.
What Is Chimichurri?
Chimichurri is a fresh herb sauce strongly associated with Argentine and Uruguayan cuisine. It is traditionally made with herbs, garlic, vinegar, oil, and seasonings.
The exact ingredients vary from recipe to recipe. Some versions emphasize parsley, while others contain oregano, cilantro, shallot, chili, or lemon.
For grilled chicken, chimichurri is particularly effective because its acidity and fresh herbs balance the smoky flavor created by grilling.
It can be used as a finishing sauce, marinade, or condiment.
For this recipe, it is best used primarily as a finishing sauce. Keeping the herbs fresh and uncooked preserves their bright flavor and color.
How to Make Grilled Chicken Chimichurri
Step 1: Prepare the Chicken
Begin by removing the chicken from its packaging and patting it dry with paper towels.
Drying the surface is important because excess moisture can interfere with browning.
If using chicken breasts, check their thickness.
If one end is significantly thicker than the other, gently pound the chicken between sheets of plastic wrap or parchment until the pieces have a more even thickness.
Do not pound the chicken excessively thin. You simply want a more uniform piece that will cook evenly.
Step 2: Make the Chicken Marinade
Add the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, black pepper, cumin, red pepper flakes, and chopped parsley to a bowl.
Whisk everything together.
The olive oil helps coat the chicken, while lemon juice contributes acidity. Garlic and herbs provide aromatic flavor, and paprika and cumin add warmth.
Step 3: Marinate the Chicken
Place the chicken in a large resealable bag or shallow dish.
Pour the marinade over the chicken.
Turn the pieces several times so every surface is coated.
Cover the dish or seal the bag and refrigerate.
For good flavor, marinate for at least 30 minutes.
For deeper flavor, marinate for approximately 2–4 hours.
Avoid unnecessarily long marinating with a strongly acidic mixture because prolonged exposure to acid can affect the texture of the chicken.
Step 4: Prepare the Chimichurri
While the chicken marinates, prepare the sauce.
Finely chop the parsley.
The texture should be small and spoonable, but avoid turning the herbs into a completely smooth paste.
Add the parsley to a bowl along with the oregano, garlic, red pepper flakes, salt, black pepper, and optional shallot.
Pour in the red wine vinegar.
Stir well.
Slowly add the olive oil while stirring.
Taste the sauce.
If it tastes too sharp, add a little more olive oil. If it needs more brightness, add another small splash of vinegar or lemon juice.
If the sauce seems overly concentrated, add 1–2 tablespoons of water.
Step 5: Let the Chimichurri Rest
Allow the chimichurri to sit for approximately 15–30 minutes before serving.
This resting time allows the garlic and herbs to mingle with the vinegar and oil.
Taste again before serving.
You may want to adjust:
- Salt for seasoning
- Vinegar for acidity
- Olive oil for richness
- Chili flakes for heat
- Parsley for freshness
Remember that chimichurri should taste bold. Once it is served with chicken, its acidity and herbs will help balance the meat.
Step 6: Preheat the Grill
Preheat your grill to medium-high heat.
You want the cooking grates hot enough to produce attractive grill marks and good browning.
Before adding the chicken, clean the grates and lightly oil them if necessary.
A properly heated grill also helps prevent the chicken from sticking.
Step 7: Remove Excess Marinade
Take the chicken out of the refrigerator shortly before grilling.
Allow excess marinade to drip off.
You do not need to wipe the chicken completely dry, but avoid putting a heavily dripping piece of chicken directly onto the grill.
Excess liquid can cause flare-ups and reduce browning.
Discard any marinade that has been in contact with raw chicken.
Step 8: Grill the Chicken
Place the chicken on the hot grill.
Close the lid if your grill design allows it.
Cook without constantly moving the chicken.
For boneless chicken thighs, begin checking after approximately 5–7 minutes per side, depending on thickness and grill temperature.
Chicken breasts may take approximately 5–8 minutes per side, again depending on thickness.
Do not rely solely on time.
The safest method is to use an instant-read thermometer inserted into the thickest part of the chicken.
Chicken should reach an internal temperature of 165°F (74°C).
Step 9: Create Beautiful Grill Marks
For attractive grill marks, allow the chicken to cook undisturbed for several minutes.
Once the chicken releases naturally from the grates, turn it.
If you want crosshatch marks, rotate the chicken approximately 45 degrees partway through cooking on each side.
However, appearance should never take priority over proper cooking.
If the chicken is browning too quickly before the center is cooked, move it to a cooler area of the grill and continue cooking with indirect heat.
Step 10: Rest the Chicken
Once the chicken reaches the appropriate internal temperature, transfer it to a clean plate or cutting board.
Allow it to rest for approximately 5 minutes before slicing.
Resting gives the juices time to redistribute.
Cutting immediately into very hot chicken can cause some of the juices to escape onto the cutting board.
Step 11: Add the Chimichurri
Now comes the best part.
Spoon fresh chimichurri generously over the grilled chicken.
You can drizzle it over whole pieces or slice the chicken first and then spoon the sauce across the top.
For an especially attractive presentation, arrange the chicken on a serving platter and place a bowl of additional chimichurri alongside it.
Finish with fresh parsley, lemon wedges, or a small sprinkle of red pepper flakes.
How to Tell When the Chicken Is Done
The most reliable way to determine doneness is an instant-read thermometer.
Insert the thermometer into the thickest part of the chicken without touching bone.
The chicken should reach 165°F (74°C).
Visual indicators such as clear juices or browned surfaces can be helpful, but they are not as reliable as measuring the internal temperature.
Remember that chicken can look beautifully grilled on the outside while still being undercooked inside.
Tips for Juicy Grilled Chicken
1. Choose Evenly Sized Pieces
Uniform chicken pieces cook more consistently.
If you have one extremely thick breast and several thin pieces, the thinner pieces may become dry while you wait for the thick one to finish.
2. Don’t Skip the Marinade
Even a short marinade adds flavor.
Thirty minutes is better than none, while a few hours can provide deeper seasoning.
3. Preheat the Grill
A cold grill can cause sticking and poor browning.
Give the grill enough time to become properly hot.
4. Don’t Constantly Flip
Frequent flipping isn’t necessary.
Let the chicken develop color before turning.
5. Use a Thermometer
This is the easiest way to avoid both undercooking and overcooking.
6. Rest Before Cutting
A short resting period helps keep the chicken juicy.
7. Add Chimichurri at the End
Fresh chimichurri is best treated as a finishing sauce.
Adding it after grilling preserves its fresh herbal character.
Can You Make Chimichurri Ahead of Time?
Absolutely.
Chimichurri can be prepared several hours before serving.
In fact, preparing it in advance can improve the flavor because the garlic, herbs, vinegar, and oil have more time to mingle.
Store it covered in the refrigerator if making it well ahead of time.
Before serving, allow it to come closer to room temperature and stir thoroughly.
Olive oil can become cloudy or firm when refrigerated. This is normal.
Can You Use Dried Herbs?
Yes.
Fresh parsley is strongly recommended because it provides the signature freshness of chimichurri.
Fresh oregano is also excellent, but dried oregano can be used when fresh oregano isn’t available.
If substituting dried oregano, use considerably less because dried herbs have a more concentrated flavor.
Chimichurri Flavor Variations
Spicy Chimichurri
Increase the red pepper flakes or add finely chopped fresh chili peppers.
Mild Chimichurri
Leave out the chili flakes completely.
The garlic, herbs, vinegar, and olive oil still create plenty of flavor.
Lemon Chimichurri
Add extra fresh lemon juice and a little finely grated lemon zest.
This is especially delicious with chicken breasts.
Cilantro Chimichurri
Replace some of the parsley with fresh cilantro for a different herbal profile.
Shallot Chimichurri
Add finely minced shallot for mild onion flavor and extra texture.
What to Serve With Grilled Chicken Chimichurri
This chicken works with many side dishes.
Grilled Vegetables
Try:
- Bell peppers
- Zucchini
- Eggplant
- Asparagus
- Corn
- Red onions
The vegetables can be grilled alongside the chicken for an easy outdoor meal.
Potatoes
Roasted potatoes pair especially well with chimichurri.
Crispy potatoes provide a wonderful contrast to the tender chicken and fresh sauce.
Rice
Plain white rice, brown rice, or herbed rice can absorb the extra chimichurri beautifully.
Salad
A simple green salad adds freshness.
Tomato, cucumber, onion, and lettuce also work well.
Crusty Bread
Warm crusty bread is excellent for soaking up extra chimichurri.
Argentine-Inspired Serving Idea
For a larger family meal, serve the grilled chicken on a large platter.
Arrange sliced chicken in the center.
Spoon a small amount of chimichurri over the meat and place the rest in a bowl.
Surround the chicken with grilled vegetables and roasted potatoes.
Add lemon wedges and warm bread.
This creates a colorful, casual meal that works particularly well for gatherings.
Meal Prep Instructions
Grilled Chicken Chimichurri is also suitable for meal preparation.
Cook the chicken as directed and allow it to cool.
Slice it into strips or bite-sized pieces.
Store the chicken separately from the chimichurri.
When ready to eat, reheat the chicken gently and add fresh chimichurri after heating.
Keeping the sauce separate helps preserve its fresh flavor.
You can serve the chicken with:
- Rice
- Roasted potatoes
- Quinoa
- Salad
- Grilled vegetables
- Beans
- Flatbread
Storage
Store cooked chicken in an airtight container in the refrigerator.
Keep chimichurri in a separate covered container.
For best quality, consume leftovers within a few days and reheat the chicken thoroughly.
Always refrigerate leftovers promptly rather than leaving cooked chicken at room temperature for extended periods.
How to Reheat the Chicken
The microwave is convenient, but it can dry chicken if overheated.
Use moderate power and heat in short intervals.
You can also reheat chicken in a covered skillet with a small splash of water or broth.
Once warm, remove from the heat and add fresh chimichurri.
Avoid cooking the chimichurri for an extended period because heat can dull its fresh herbal flavor.
Common Mistakes to Avoid
Overcooking the Chicken
The most common mistake is leaving chicken on the grill too long.
Use an instant-read thermometer.
Using a Cold Grill
A cold grill can cause sticking and prevent good browning.
Preheat thoroughly.
Cutting Chicken Immediately
Give it several minutes to rest.
Making Chimichurri Too Smooth
Chimichurri traditionally has texture.
Finely chopping the ingredients produces a more appealing sauce than blending everything into a completely smooth mixture.
Adding Too Much Vinegar
Vinegar provides necessary acidity, but too much can overpower the herbs.
Start with the recommended amount and adjust gradually.
Using Too Much Garlic
Garlic is important to chimichurri, but excessive garlic can dominate the sauce.
Four cloves provide a noticeable garlic flavor without overwhelming the herbs.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Chicken thighs are an excellent choice and are often easier to keep juicy on the grill.
Can I make this without a grill?
Yes.
You can cook the chicken in a grill pan, cast-iron skillet, or under a broiler. The flavor will be slightly different because you won’t get exactly the same outdoor smoke, but the chimichurri will still make the dish delicious.
Can I use store-bought chimichurri?
Yes, if you’re short on time. However, homemade chimichurri is particularly easy and allows you to control the garlic, vinegar, herbs, salt, and heat.
Is chimichurri spicy?
It doesn’t have to be.
Red pepper flakes are optional and can be adjusted according to your preference.
Can I use cilantro?
Yes. Cilantro can replace part or all of the parsley for a different flavor profile.
How long should chicken marinate?
A minimum of about 30 minutes works well. Approximately 2–4 hours gives the chicken more time to develop flavor.
Can I freeze the grilled chicken?
Yes. Cooked chicken can be frozen in an airtight freezer-safe container.
For best results, freeze the chicken separately from the fresh chimichurri.
Can I freeze chimichurri?
You can freeze chimichurri, although the fresh herbs may lose some of their original texture and brightness after thawing. Freshly made chimichurri generally provides the best result.
Nutrition Considerations
The nutritional profile will vary depending on whether you use chicken breast or thighs and how much chimichurri is consumed.
Chicken breast provides a lean protein option, while chicken thighs contain more fat and have a richer texture.
The chimichurri itself is made primarily from herbs, vinegar, garlic, and olive oil.
If you’re monitoring calories, the amount of olive oil in the sauce can be adjusted while still maintaining good flavor.
Expert Tips for the Best Results
Chop the Herbs by Hand
Hand-chopped herbs give chimichurri a pleasant texture.
Use Good Olive Oil
Because olive oil is a major component of the sauce, its flavor matters.
Taste the Sauce
Don’t simply mix the ingredients and walk away.
Taste the chimichurri and adjust the salt, acidity, and heat.
Don’t Sauce the Chicken Too Early
Add the chimichurri after grilling.
This keeps the fresh herbs vibrant and prevents the sauce from burning on the hot grill.
Keep Some Sauce for the Table
Even if you spoon chimichurri over the chicken, serve additional sauce alongside it.
Guests can add as much as they like.
Complete Printable Recipe
Grilled Chicken Chimichurri
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped parsley
Chimichurri
- 1 cup finely chopped fresh parsley
- 2 tablespoons fresh oregano
- 4 garlic cloves, minced
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced shallot, optional
- 1–2 tablespoons water if needed
- 1 teaspoon lemon juice, optional
Instructions
- Pat the chicken dry.
- Combine olive oil, lemon juice, garlic, paprika, oregano, salt, pepper, cumin, red pepper flakes, and parsley.
- Coat the chicken thoroughly with the marinade.
- Cover and refrigerate for 30 minutes to 4 hours.
- Meanwhile, finely chop the parsley and oregano.
- Combine the herbs, garlic, red wine vinegar, red pepper flakes, salt, pepper, and optional shallot.
- Stir in the olive oil.
- Taste and adjust the seasoning.
- Allow the chimichurri to rest for 15–30 minutes.
- Preheat the grill to medium-high heat.
- Remove excess marinade from the chicken.
- Place chicken on the hot grill.
- Grill until browned and cooked through, turning as needed.
- Check the thickest portion with an instant-read thermometer.
- Remove chicken when it reaches 165°F (74°C).
- Rest for approximately 5 minutes.
- Slice if desired.
- Spoon fresh chimichurri generously over the chicken.
- Garnish with parsley and lemon wedges.
- Serve immediately with your favorite sides.
Final Thoughts
Grilled Chicken Chimichurri is a perfect example of how a handful of simple ingredients can create an impressive meal. The chicken develops a smoky, savory crust on the grill, while the fresh chimichurri adds garlic, herbs, acidity, olive oil, and a gentle touch of heat.
The recipe is flexible enough for a casual weeknight dinner but flavorful enough for a weekend barbecue or family gathering. Chicken thighs provide especially juicy results, while chicken breasts offer a leaner option. The homemade chimichurri can also be prepared ahead of time, making the entire meal easier to organize.
For the best possible result, focus on three things: don’t overcook the chicken, make the chimichurri fresh and well-balanced, and serve the sauce generously after grilling.
Pair the chicken with roasted potatoes, grilled vegetables, rice, salad, or warm crusty bread, and you’ll have a complete Argentine-inspired meal that’s fresh, satisfying, colorful, and packed with flavor.
