Grilled Chimichurri Chicken Recipe
Juicy grilled chimichurri chicken, marinated in a fresh herb and olive oil sauce, then finished with an extra drizzle. Bright, garlicky, and ready in 35 minutes.
Recipe Success Tips
Reserve half the chimichurri before it touches raw chicken.
Spoon out half the sauce for serving the moment it is made, before any goes near the raw chicken. That keeps your finishing drizzle food-safe and tasting clean, with no need to cook it down later.
Reach for thighs if you want forgiveness.
Boneless skinless thighs stay juicy even if the grill runs a minute long, while breasts cook faster and leaner. Either works, just pound breasts to an even thickness so they sear in the same time.
Let the chicken marinate at least 30 minutes.
The red wine vinegar gently tenderizes while the herbs and garlic flavor the meat. Thirty minutes is the sweet spot for a weeknight, but overnight in the fridge deepens everything.
Finish with raw olive oil chimichurri for the brightest flavor.
The sauce you spoon over at the table is where Olivea extra virgin olive oil tastes its most peppery and green. A generous raw drizzle right before serving is what makes this dish sing.
Get the grill properly hot before the chicken goes down.
You want a clear sear and grill marks, which means medium-high to high heat and a clean, oiled grate. Going on too cool gives you pale, steamed chicken instead of caramelized edges.
Rest before you slice.
Give the chicken five minutes off the heat so the juices redistribute. Slicing too soon spills all that flavor onto the board instead of keeping it in the meat.
Ingredients
4
servings
- 3/4 cup Olivea Extra Virgin Olive Oil
- 2 lb boneless skinless chicken thighs (or breasts)
- 1 cup packed flat-leaf parsley, finely chopped
- 6 garlic cloves, minced
- 3 tbsp red wine vinegar
- 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
- 1/2 tsp red pepper flakes
- 1/2 lemon, juiced
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Kitchen Tools You'll Need
Chef's Knife
Cutting Board
Mixing Bowl
Grill or Grill Pan
Tongs
Instant-Read Thermometer
How to Cook Grilled Chimichurri Chicken Recipe
MAKE THE CHIMICHURRI
1
Finely chop the parsley and oregano and mince the garlic. Rocking your knife in a steady rhythm gives you a fine, even cut without bruising the herbs.
2
In a mixing bowl, stir together the parsley, oregano, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Slowly pour in the Olivea extra virgin olive oil, stirring until the sauce comes together and looks glossy and emulsified.
3
Spoon half the chimichurri into a separate small bowl and set it aside for serving. This portion never touches the raw chicken.
MARINATE
4
Add the chicken to the bowl with the remaining chimichurri and turn to coat every piece. Cover and marinate at least 30 minutes at room temperature, or refrigerate up to overnight for deeper flavor.
GRILL
5
Heat a grill or grill pan to medium-high and lightly oil the grate. Lift the chicken from the marinade, letting the excess drip off, and lay it down without crowding.
6
Grill undisturbed for 5 to 6 minutes per side, until you have deep grill marks and the chicken reaches 165 degrees F on an instant-read thermometer. Thighs are forgiving, so a minute extra will not dry them out.
FINISH
7
Rest the chicken for 5 minutes, then slice if you like. Spoon the reserved raw chimichurri generously over the top so the fresh Olivea extra virgin olive oil and herbs land bright and uncooked on the plate.
Recipe Notes
This chicken loves a starchy, herby partner. Pile it over fluffy Greek lemon rice to catch every drop of sauce, or tuck slices into warm flatbread with tomato and red onion. A crisp green salad with extra chimichurri whisked into the dressing rounds out the plate.
Swap the classic green sauce for a smoky red chimichurri (chimichurri rojo) if you want more depth and a touch of paprika warmth. You can also run this exact method with skirt or flank steak for a proper Argentine chimichurri steak, or thread the marinated chicken onto skewers for the grill.
Both the marinade and the finishing sauce can be made up to 3 days ahead and kept in separate jars in the fridge. Let the serving chimichurri come to room temperature before spooning it over, since cold olive oil mutes its bright, peppery flavor.
Refrigerate leftover cooked chicken in an airtight container for up to 4 days. It reheats well in a covered skillet over medium-low, and the cold sliced chicken is excellent over greens for lunch the next day.
For the silkiest sauce, pour the olive oil in slowly while stirring so it emulsifies with the vinegar and lemon rather than separating. If you prefer this lighter and brighter, like a lemon chicken, add an extra squeeze of lemon to the reserved sauce.
Because the finishing drizzle is raw, the olive oil is front and center, so use one you would happily taste from a spoon. A fresh, peppery extra virgin olive oil makes the whole dish taste more vivid and alive.
Nutrition Facts per Serving
Nutrition Facts
Serving size 1 portion (about 1/2 lb chicken with sauce)
Calories
620
% Daily Value*
Total Fat 49g63%
Saturated Fat 8g40%
Trans Fat 0g
Unsaturated Fat 39g
Monounsaturated Fat 31g
Polyunsaturated Fat 6g
Cholesterol 215mg72%
Sodium 780mg34%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 45g90%
Vitamin A 60mcg7%
Vitamin C 22mg24%
Vitamin D 0.2mcg1%
Calcium 58mg4%
Iron 3mg17%
Potassium 620mg13%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
Chimichurri chicken is grilled or seared chicken paired with chimichurri, an Argentine sauce of fresh parsley, garlic, oregano, red wine vinegar, and olive oil. Here the sauce works as both a marinade and a fresh finishing drizzle.
Boneless skinless thighs are the most forgiving and stay juicy on the grill, while breasts are leaner and cook a touch faster. Both work well, so use whichever you prefer.
At least 30 minutes lets the herbs and garlic flavor the meat while the red wine vinegar gently tenderizes it. For deeper flavor, marinate up to overnight in the refrigerator.
Yes. A grill pan or a hot cast-iron skillet over medium-high heat gives you a great sear and similar caramelized edges. Cook 5 to 6 minutes per side until the chicken reaches 165 degrees F.
Since the finishing sauce is raw, use a fresh, peppery extra virgin olive oil you would happily taste on its own. A high quality oil like Olivea makes the whole dish taste brighter and more vivid.
They use the same herby sauce, but chicken is milder and benefits from a longer marinade to soak up flavor, while steak leans on the sauce mostly as a finishing condiment. The method here works beautifully for both.
Yes. Classic chimichurri is naturally gluten-free, dairy-free, and made entirely from herbs, garlic, vinegar, and olive oil, so the whole dish fits both diets as written.
Absolutely. Both the marinade portion and the serving portion can be made up to 3 days ahead and stored in the fridge. Bring the serving sauce to room temperature so the olive oil tastes its brightest.
It pairs beautifully with rice, grilled vegetables, warm flatbread, or a simple green salad. A starchy side like lemon rice is ideal for soaking up the extra sauce.
Keep cooked chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over medium-low heat, or enjoy it cold and sliced over greens.
