Grilled Chimichurri Chicken: A Vibrant and Flavor-Packed Meal

Grilled chicken never goes out of style, but when paired with a vibrant chimichurri sauce, it transforms into a flavorful feast that’s perfect for any occasion. This Grilled Chimichurri Chicken recipe brings together juicy, tender chicken thighs and a bright, herbaceous Argentine-inspired sauce made with fresh parsley, oregano, garlic, and a hint of chili heat.

Chimichurri is traditionally a South American condiment celebrated for its bold flavors and simplicity. It’s the perfect companion for grilled meats, delivering a fresh burst of acidity, herbal brightness, and subtle spice. In this recipe, the chimichurri doubles as both a marinade and a finishing sauce, ensuring every bite of chicken is infused with that signature tangy zest.

Ideal for summer cookouts, weeknight dinners, or casual entertaining, this dish combines the ease of grilling with the complexity of bold flavors. It’s approachable for home cooks of all skill levels, requiring just a handful of fresh ingredients and simple steps to create an impressive meal.

Ingredients

For the Chimichurri Sauce and Marinade:

• 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced
• 2 tablespoons fresh oregano leaves, finely minced (see note)
• 2 garlic cloves, finely minced
• 1 small shallot, finely minced
• 1 small serrano chili, optional, seeds removed and finely minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil

For the Chicken:

• 2 lbs boneless skinless chicken thighs (see note)

Equipment Needed

• Mixing bowl
• Sharp knife and chopping board
• Grill or grill pan
• Tongs
• Measuring spoons and cups
• Spoon or small whisk for mixing sauce

Step-by-Step Preparation

Step 1: Make the Chimichurri Sauce and Marinade

Start by combining the fresh parsley, oregano, garlic, shallot, and serrano chili (if using) in a medium bowl. Add the red wine vinegar, sea salt, black pepper, and olive oil. Mix thoroughly with a spoon or whisk until well combined.

The finely minced herbs and garlic will infuse the oil and vinegar with vibrant flavor, creating the essence of authentic chimichurri. This sauce serves as both a marinade to tenderize and flavor the chicken and a finishing drizzle.

Step 2: Marinate the Chicken

Place the boneless, skinless chicken thighs in a large bowl or resealable plastic bag. Pour about two-thirds of the chimichurri sauce over the chicken, reserving the remaining third for serving.

Use your hands or tongs to coat the chicken evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably 3-4 hours, or up to overnight. The acidity in the vinegar and the herbs tenderize the chicken while imparting deep flavor.

Step 3: Prepare the Grill

Preheat your grill or grill pan to medium-high heat. For a gas grill, heat with the lid closed for 10-15 minutes. If using charcoal, wait until the coals are glowing and covered with gray ash.

Step 4: Grill the Chicken

Remove the chicken thighs from the marinade, letting excess drip off. Discard the used marinade to avoid cross-contamination.

Place the chicken thighs on the hot grill and cook for about 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Use tongs to flip once, and avoid pressing down on the meat to keep it juicy.

Grilling times may vary depending on your grill and chicken thickness; use a meat thermometer for accuracy.

Step 5: Rest and Serve

Transfer the grilled chicken to a plate and cover loosely with foil. Let rest for 5 minutes to allow juices to redistribute.

Serve the chicken hot, drizzled generously with the reserved chimichurri sauce. The fresh sauce adds an extra punch of brightness and herbaceous flavor to every bite.

Notes and Tips

• Fresh oregano: If fresh oregano isn’t available, use 1 tablespoon dried oregano. Adjust according to taste as dried herbs are more concentrated.
• Chicken thighs: Boneless, skinless thighs are preferred for their juiciness and quick grilling. You can substitute with chicken breasts, but adjust cooking times accordingly to avoid drying out.
• Serrano chili: Optional but recommended for a subtle kick. Substitute with jalapeño or omit for a milder flavor.
• Make it ahead: Prepare chimichurri sauce up to 24 hours in advance for deeper flavor development.
• Grill marks: For beautiful grill marks, rotate the chicken 45 degrees halfway through cooking each side.
• Avoid flare-ups: Trim excess fat from chicken thighs to minimize flare-ups on the grill.
• Use a meat thermometer: Ensures perfectly cooked chicken every time.

Variations and Serving Ideas

• Vegetarian option: Use the chimichurri sauce over grilled portobello mushrooms or roasted vegetables for a plant-based twist.
• Add citrus: Squeeze fresh lemon or lime juice over the grilled chicken before serving for extra brightness.
• Serve with sides: Pair with grilled corn, a simple green salad, roasted potatoes, or rice for a complete meal.
• Make it spicy: Increase the serrano chili or add crushed red pepper flakes to the chimichurri.
• Herb variations: Swap oregano for cilantro or add fresh mint for a different flavor profile.

Frequently Asked Questions (FAQs)

1. Can I make the chimichurri sauce ahead of time?

Yes, chimichurri tastes even better after resting for a few hours or overnight. Store in the refrigerator in an airtight container. Bring to room temperature before serving.

2. What’s the best cut of chicken for this recipe?

Boneless, skinless chicken thighs are ideal for grilling due to their moisture and flavor. Chicken breasts can be used but watch cooking times carefully to avoid dryness.

3. Can I use dried herbs instead of fresh?

Fresh herbs are best for chimichurri, but dried oregano can substitute if necessary. Use about half the amount as dried herbs are more potent.

4. How do I know when the chicken is fully cooked?

Use a meat thermometer and cook to an internal temperature of 165°F (74°C). The juices should run clear when pierced.

5. Is chimichurri spicy?

The recipe includes serrano chili for mild heat, but you can adjust or omit based on preference.

6. How should I store leftovers?

Store leftover chicken and chimichurri separately in airtight containers in the refrigerator for up to 3 days.

Why This Recipe Works

This recipe balances bold, fresh flavors with the hearty richness of grilled chicken thighs. The chimichurri sauce’s acidity and herbs cut through the meat’s richness, creating a harmonious and refreshing dish. The marinade tenderizes while the finishing drizzle adds brightness. Grilling imparts smoky char and juicy texture.

The recipe is simple yet impressive, requiring minimal ingredients and equipment but delivering maximum flavor and satisfaction.

Serving Suggestions

• Serve grilled chimichurri chicken over rice or quinoa for a wholesome bowl.
• Pair with grilled vegetables like zucchini, bell peppers, or asparagus.
• Complement with a crisp salad of mixed greens and a light vinaigrette.
• Offer warm pita or crusty bread to soak up extra chimichurri sauce.
• For a heartier meal, add roasted potatoes or sweet potato fries on the side.

Storage and Reheating Tips

• Store grilled chicken and chimichurri sauce separately in airtight containers.
• Refrigerate for up to 3 days.
• Reheat chicken gently in a skillet or oven to prevent drying.
• Bring chimichurri to room temperature before serving again.

Final Thoughts

This Grilled Chimichurri Chicken recipe is a flavorful, fresh, and versatile dish that’s perfect for summer grilling or any time you crave bold flavors. The easy chimichurri sauce adds brightness and zest, while the juicy chicken thighs deliver satisfying protein.

It’s a recipe that appeals to novices and seasoned cooks alike, thanks to its simple technique and impressive results. Once you try this grilled chimichurri chicken, it’s sure to become a favorite in your recipe collection.

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