This grilled chimichurri chicken is bursting with flavor! The marinated chicken is juicy and tender, with a zesty sauce made from fresh herbs, garlic, and vinegar.
Trust me, this dish makes dinner feel special without being a hassle. You’ll love how fast it cooks on the grill—great for a weekday meal or a weekend BBQ!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their tenderness and flavor. You can substitute them with chicken breasts, but be aware that they may dry out more quickly on the grill.
Herbs: Fresh parsley and cilantro are must-haves for that vibrant chimichurri flavor. If you’re out of cilantro, you can use more parsley or even fresh basil for a different taste. Dried oregano works if you can’t find fresh, just use a bit less.
Olive Oil: Extra-virgin olive oil gives great flavor, but regular olive oil or any light oil can be used as a substitute. Just skip the fancy stuff if you’re saving it for other recipes!
Red Wine Vinegar: This adds a yummy tang. If you don’t have any, white wine vinegar or apple cider vinegar can work well too. You can also use lemon juice for a fresher taste.
How Can I Get the Chicken to Grill Perfectly?
The key to juicy grilled chicken is proper marination and checking the grill’s temperature. Here are some tips:
- Make sure to marinate for at least 30 minutes, but longer is better for flavor!
- Preheat your grill to medium-high heat—this helps to sear the chicken and keep it juicy.
- Use an instant-read thermometer to check the chicken’s temperature. It should read 165°F (74°C).
- Let the chicken rest for a few minutes after grilling. This helps redistribute the juices for tenderness.
With these tips, you’ll have perfectly grilled chimichurri chicken every time! Enjoy the burst of flavor and vibrant colors!
Easy Grilled Chimichurri Chicken
Ingredients You’ll Need:
- 6 boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1/3 cup extra-virgin olive oil, divided
- 3 tablespoons red wine vinegar
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus at least 30 minutes for marinating the chicken (preferably 1-2 hours for more flavor). Cooking on the grill will take around 12 minutes. In total, set aside about 1 hour for the entire process, including marinating time.
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, whisk together 1/4 cup of olive oil, red wine vinegar, parsley, cilantro, oregano, minced garlic, red pepper flakes (if you’re using them), lemon juice, and a touch of salt and pepper. Mix it all up until well combined, then set the sauce aside.
2. Marinate the Chicken:
Start by patting the chicken thighs dry with paper towels. Season each side with salt and pepper. Place the chicken in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the chicken, making sure to coat all the pieces well. Reserve the other half of the sauce for serving. Seal the bag or cover the dish with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes, but longer is recommended for more flavor.
3. Preheat the Grill:
While the chicken is marinating, preheat your grill or grill pan to medium-high heat. To prevent sticking, lightly brush the grill grates or pan with the remaining olive oil.
4. Grill the Chicken:
Once marinated, take the chicken out of the refrigerator and let any excess marinade drip off. Place the chicken thighs on the grill, and cook for about 5–6 minutes on each side. You’re looking for an internal temperature of 165°F (74°C) and nice char marks on the outside.
5. Serve:
Once fully cooked, transfer the grilled chicken to a serving platter. Drizzle the reserved chimichurri sauce generously over the top. Serve right away with your favorite sides, like grilled veggies, rice, or a fresh salad.
Enjoy your juicy, flavorful grilled chimichurri chicken—it’s perfect for a quick and vibrant meal!
FAQ for Easy Grilled Chimichurri Chicken
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute boneless, skinless chicken thighs with chicken breasts. Just be mindful that breasts are leaner and may dry out more quickly, so keep an eye on the cooking time and use a meat thermometer to ensure they reach 165°F (74°C).
Can I Make This Recipe Ahead of Time?
Yes, you can marinate the chicken in advance! Marinate it for up to 24 hours in the refrigerator. You can also prepare the chimichurri sauce ahead of time—store it in an airtight container in the fridge for up to a week.
How Should I Store Leftovers?
Store any leftover grilled chimichurri chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, making sure not to overcook it, which can dry it out.
What Sides Pair Well with This Dish?
This grilled chicken is versatile and pairs well with a variety of sides! Try it with grilled vegetables, rice, quinoa, or a fresh salad. For a hearty meal, serve it with some crusty bread to soak up the flavorful chimichurri sauce!
