Grilled Chimichurri Chicken: A Simple and Flavorful Recipe

Chimichurri is a bright, herb-packed sauce from Argentina, traditionally served with grilled meats. It comes together in minutes. In this grilled chimichurri chicken, it serves as both a marinade and a finishing drizzle, providing big, fresh flavor with minimal effort. The chicken comes off the grill juicy and lightly charred, and that vibrant green sauce spooned over the top enhances the dish immensely.

Serve it with rice to soak up all that sauce along with a simple veggie or salad on the side—roasted carrots, grilled asparagus, or fresh corn salad all pair nicely.

• Boneless, skinless chicken thighs: Tender and flavorful, ideal for grilling as they resist drying out.
• Extra-virgin olive oil: Provides richness and helps the sauce coat the chicken.
• Sherry wine vinegar & fresh lemon juice: Gives the sauce a bright, balanced tang.
• Garlic & shallot: Adds a bite from the garlic and a milder, slightly sweet flavor from the shallot.
• Fresh parsley, cilantro & mint: Aromatic and flavorful herbs for the sauce.
• Salt, black pepper & crushed red pepper flakes: Enhances flavor with a subtle kick of heat.

Jump to the printable recipe for precise measurements

In a food processor fitted with the steel blade, combine the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper, red pepper flakes, parsley, cilantro, and mint. Pulse until the herbs are finely chopped, ensuring the mixture is well combined yet retains some texture.

Pro Tip: Pulsing the food processor in short bursts keeps the herbs from turning into a paste.

Step 2: Marinate the chicken.

Transfer half of the chimichurri (about ½ cup) to a large zip-top bag or bowl and add the chicken thighs. Toss to coat evenly, then cover and refrigerate for at least 4 hours or overnight.

Pro Tip: If marinating in a bag, squeeze out excess air to enhance the marinating process.

Step 3: Grill the chicken.

Preheat the grill (or grill pan or broiler) to medium-high heat. Remove the chicken from the marinade and grill for 5 to 7 minutes per side until cooked through and nicely charred.

Pro Tip: Allow excess marinade to drip off the chicken to prevent flare-ups on the grill.

Step 4: Serve.

Transfer the chicken to a platter and spoon the reserved chimichurri over the top or serve it on the side.

Explore additional flavorful grilled chicken dishes that are perfect for any occasion.