Name: Recipe "Chimichurri Chicken"
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 0.5 cup flat-leaf parsley (packed); 0.5 cup cilantro (packed); 2 tbsp fresh oregano leaves; 3 clove garlic (small, roughly chopped); 1 shallot (finely chopped); 0.333 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lime juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; Pinch pinch crushed red pepper flakes (optional); 2 lb boneless chicken thighs; 0.5 tsp kosher salt

If American flavors are calling, Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing, Honey BBQ Chicken Wings, Creamy Chicken Noodle Soup, and Spinach Artichoke Chicken Salad answer just as well.

Why This Chimichurri Chicken Stands Out

Chimichurri chicken is one of those recipes that looks and tastes impressive but comes together with almost no effort. The herb marinade, parsley, cilantro, oregano, garlic, and shallot, gets pulsed in the food processor, then mixed with olive oil, red wine vinegar, and lime juice. After just 30 minutes in the fridge, the chicken soaks up all that bright, tangy flavor. I’ve been making this for summer cookouts for years, and it never fails to get rave reviews. The grill gives the chicken a nice char, and the extra spoonful of chimichurri on top keeps every bite fresh and zesty.

Why You’ll Love This Chimichurri Chicken Recipe

Quick to marinate, 30 minutes is all you need for big flavor, or you can let it go overnight if you plan ahead.
Bright, herbal flavor, the fresh parsley and cilantro with tangy vinegar and lime make this chicken anything but boring.
Versatile for any night, serve it straight from the grill with a simple salad or slice it over tacos later in the week.

Key Ingredients for Authentic Chimichurri Chicken

Flat-leaf parsley and cilantro, they’re the backbone of chimichurri. Use fresh, not dried. The parsley adds a clean, slightly peppery note; cilantro gives it that bright, almost citrusy finish.
Extra-virgin olive oil, a good-quality oil makes a big difference here because it’s not cooked. Use one you like the taste of on its own.
Red wine vinegar and lime juice, the acid cuts through the rich chicken and keeps the sauce lively. You can substitute lemon juice for the lime, but don’t skip the vinegar.

Kitchen Tools for Chimichurri Chicken

Food processor, for chopping the herbs and garlic into a chunky paste. A sharp knife works too if you don’t have one.
Grill (or grill pan / cast iron skillet), for cooking the chicken. Medium-high heat gives good char without burning.
Instant-read thermometer, the most reliable way to check for 165°F without cutting into the meat.

Tips for the Best Grilled Chicken with Chimichurri

When you pulse the herbs in the food processor, stop while the mixture is still slightly chunky. A completely smooth puree loses the texture that makes chimichurri so appealing. If you’re marinating overnight, store the reserved chimichurri in the fridge too, it keeps fine for a week. For the juiciest chicken thighs, pull them off the grill when the internal temperature hits 165°F, then let them rest for 5 minutes before serving. That short rest lets the juices redistribute so every bite stays moist.

Chimichurri Chicken Variations to Try

You can swap boneless skinless chicken breasts for the thighs, just adjust the grill time to 6-8 minutes per side depending on thickness and check for 165°F. For a spicier kick, add an extra pinch of crushed red pepper flakes or a minced serrano pepper to the chimichurri. If you’re out of lime juice, lemon juice works just as well. The recipe also works beautifully on a grill pan or cast iron skillet if you don’t have an outdoor grill.

What to Serve with Chimichurri Chicken

This chicken pairs beautifully with sides that echo its fresh, tangy profile. An avocado corn salad or a black bean salad adds creaminess and crunch. For something heartier, serve it with smashed potatoes or grilled sweet potatoes. If you want a lighter meal, a watermelon feta salad or a simple couscous salad works great. The chicken also makes excellent leftovers for tacos, burritos, or quesadillas.

How to Store Leftover Chimichurri Chicken

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Keep the extra chimichurri sauce in a separate jar, it stays good for about a week. Reheat the chicken gently to avoid drying it out, then spoon fresh chimichurri over the top right before serving.

Freezing Chimichurri Chicken

You can freeze the cooked chicken for up to 3 months. Let it cool completely, then pack it in a freezer-safe container or bag with a little of the chimichurri sauce squeezed on top. Thaw overnight in the fridge and reheat gently on the grill or in a skillet to revive the char. For make-ahead meal prep, you can also freeze the raw marinated chicken (without the reserved sauce) for up to 3 months, thaw and grill as directed.

Reheating Chimichurri Chicken

The best way to reheat grilled chicken is on a hot grill or cast iron skillet over medium heat for 2-3 minutes per side. This restores some of the charred exterior without drying the meat out. If you’re in a hurry, the microwave works but the texture will be softer. Always spoon fresh chimichurri over the reheated chicken, that bright, raw herb flavor is best added after reheating.

Chimichurri Chicken FAQs

Can I use dried oregano instead of fresh?

Yes. Use 1 teaspoon dried oregano in place of the 2 tablespoons fresh. The flavor will be a bit milder, so consider adding a little extra fresh parsley or cilantro to keep the herb flavor strong.

How long should I marinate the chicken?

A minimum of 30 minutes is enough for the herbs to penetrate the surface. For deeper flavor, marinate overnight in the fridge. Just remember to also refrigerate the reserved chimichurri sauce if you’re marinating overnight.

Can I use chicken breasts instead of thighs?

Absolutely. Boneless skinless chicken breasts work well. Grill them for 6 to 8 minutes per side, depending on thickness, and cook to an internal temperature of 165°F. Watch closely so they don’t dry out.

Can I make the chimichurri sauce ahead of time?

Yes. Chimichurri keeps well in a sealed jar in the fridge for up to 1 week. Stir it before using, and add a splash of olive oil or vinegar if it thickens up. It’s also great on steak, vegetables, or potatoes.

What’s the best way to tell when the chicken is done?

Use an instant-read thermometer inserted into the thickest part of a thigh. The chicken is safe to eat at 165°F. Let it rest for 5 minutes after grilling so the juices settle, this keeps the meat juicy.

Recipe

Chimichurri Chicken

Chicken is marinated in a simple homemade Chimichurri Sauce, then grilled and topped with more of that tangy herb sauce. An easy dinner for summertime or anytime!

easyGluten-Free

40 min

Prep Time

10 min

Cook Time

50 min

Total Time

Servings

American

Cuisine

814 kcal

Calories

Ingredients

Servings

0.5 cup flat-leaf parsley, packed
0.5 cup cilantro, packed
2 tbsp fresh oregano leaves
3 clove garlic, small, roughly chopped
1 shallot, finely chopped
0.333 cup extra-virgin olive oil
2 tbsp red wine vinegar

1 tbsp fresh lime juice
0.5 tsp kosher salt
0.25 tsp black pepper
Pinch pinch crushed red pepper flakes, optional
2 lb boneless chicken thighs
0.5 tsp kosher salt

Instructions

1
Make the chimichurri by placing the parsley, cilantro, oregano, garlic, and shallot in a food processor and pulse until finely chopped. You don’t want the mixture completely smooth; the texture should be slightly chunky. If you don’t have a food processor, you can finely chop all the ingredients with a sharp knife.
2
Transfer the mixture to a small bowl. Add the olive oil, vinegar, lime juice, salt, pepper, and crushed red pepper flakes. Stir until well combined. Taste and adjust seasonings, if necessary.
3
Place the chicken in a large mixing bowl and season with salt. Add 1/4 cup of chimichurri and toss until the chicken is well coated. Cover and refrigerate for 30 minutes or marinate overnight. If you are marinating overnight, make sure you store the remaining chimichurri in the fridge too.

4
When ready to cook, preheat the grill to medium high heat and oil the grates.
5
Place chicken directly on the hot grates and grill for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees

Nutrition (per serving)

814kcal

Calorie breakdown

Protein8%65 kcal

Fat88%726 kcal

Carbohydrates4%32 kcal

How this was calculated — 13 of 13 ingredients matched

flat-leaf parsleyParsley, fresh43 kcal

cilantroCoriander (cilantro) leaves, raw28 kcal

fresh oregano leavesSpices, oregano, dried80 kcal

garlicGarlic, raw22 kcal

shallotShallots, raw1 kcal

extra-virgin olive oilOil, oat706 kcal

red wine vinegarVinegar, red wine6 kcal

fresh lime juiceLime juice, raw4 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

boneless chicken thighsChicken, skin (drumsticks and thighs), raw3992 kcal

kosher saltSalt, table0 kcal

Serving size ≈ 221 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: dairy-free, gluten-free, nut-free

This post may contain affiliate links. Read our disclosure policy.