Grilled Chimichurri Chicken (Printable Version)
Juicy grilled chicken dressed in vibrant chimichurri of parsley, garlic and red wine vinegar—bright, herb-forward summer main.
# What You Need:
→ Chimichurri Sauce & Marinade
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped (optional)
03 - 4 cloves garlic, minced
04 - 1/2 cup olive oil
05 - 1/4 cup red wine vinegar
06 - 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
07 - 1 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ Chicken
10 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
11 - 1 tablespoon olive oil
12 - Salt and black pepper, to taste
# How To Make It:
01 - In a medium mixing bowl, thoroughly combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, crushed red pepper flakes, black pepper, and kosher salt. Stir until fully incorporated. Reserve 1/3 cup of the mixture for serving and set aside.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Add the remaining chimichurri sauce, turning to evenly coat each piece. Cover and refrigerate for at least 1 hour, or allow to marinate overnight for enhanced flavor.
03 - Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard used marinade.
04 - Brush the grill grates with olive oil. Grill the chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - Transfer the grilled chicken to a platter and allow it to rest for 5 minutes. Slice and serve drizzled with the reserved chimichurri sauce.
# Expert Suggestions:
01 -
- The marinade is also a sauce, so you get twice the reward for the same effort.
- The bold flavors somehow make weeknights feel like a mini vacation—trust me, it’s worth the extra parsley-chopping.
02 -
- Don’t skip the resting time—cutting in too soon leaves all those juices on your cutting board instead of in your chicken.
- Reserving extra chimichurri before marinating is non-negotiable—it makes all the difference at the table.
03 -
- Never rush the marination; overnight transforms the flavor if you have time.
- Try chicken thighs for an even juicier, more succulent bite—they’re more forgiving on the grill.