Grilled Chimichurri Chicken Recipe

There’s something utterly joyful about serving up a platter of Grilled Chimichurri Chicken. This dish is all about bold, fresh flavors that sing of summer, no matter the season. The tangy, herby chimichurri marinade seeps deep into juicy chicken thighs, transforming them into a main course that bursts with color and excitement. Whether you’re inviting friends for a backyard barbecue or just want a quick weeknight upgrade, Grilled Chimichurri Chicken brings sizzle and satisfaction to your table every single time.

Ingredients You’ll Need

This recipe shines with just a handful of vibrant, easy-to-find ingredients. Each one plays an important role, lending bright flavors, a punch of color, and that irresistibly tender texture Grilled Chimichurri Chicken is known for.

• Fresh flat-leaf parsley: This makes up the beautiful green base of classic chimichurri, offering a burst of freshness in every bite.
• Fresh oregano leaves: Oregano adds a subtle earthiness that perfectly balances the parsley’s brightness. Use fresh if you can!
• Garlic cloves: Finely minced garlic gives the sauce that characteristic aromatic zing.
• Shallot: A small shallot brings delicate sweetness and depth without overpowering the other herbs.
• Serrano chili (optional): If you like a spicy kick, this is your new best friend. Remove the seeds for less heat.
• Red wine vinegar: For a signature tang that wakes up all the other flavors in the chimichurri.
• Sea salt: Enhances and sharpens the flavors, making every ingredient pop.
• Freshly ground black pepper: A touch of pepper rounds out the marinade with just a hint of warmth.
• Extra virgin olive oil: This ties the chimichurri together, lending richness and that classic sheen.
• Boneless skinless chicken thighs: Thighs stay juicy and tender on the grill. They’re ideal for soaking up every bit of that herby marinade.

How to Make Grilled Chimichurri Chicken

Step 1: Make the Chimichurri Sauce

Start by finely mincing your parsley, oregano, garlic, shallot, and serrano chili (if using). In a small bowl, stir together these fresh herbs and aromatics with the red wine vinegar, salt, and pepper. Slowly drizzle in the olive oil as you mix. Give everything a taste, and adjust with a little more salt or vinegar if you crave extra punch. This emerald-green sauce is what takes Grilled Chimichurri Chicken to vibrant new heights.

Step 2: Marinate the Chicken

Place your chicken thighs in a large bowl or a sturdy zip-top bag. Pour in half of your homemade chimichurri, turning the chicken so every piece is evenly coated. Allow it to marinate for at least one hour, but if you have more time (overnight is magic!), the flavors will get even more luscious and deeply infused into the chicken.

Step 3: Preheat Your Grill

Fire up your grill or a grill pan to medium-high heat. Make sure the grates are clean and lightly oiled. A hot, well-prepared grill is a secret to those tantalizing, restaurant-style char marks and that glorious grilled flavor that makes Grilled Chimichurri Chicken so unforgettable.

Step 4: Grill the Chicken

Place the marinated chicken onto the hot grill. Let it sizzle undisturbed for 5 to 7 minutes per side, until the outside is beautifully caramelized and the inside is cooked through. The herby marinade will form a lovely crust while keeping the meat wonderfully juicy and aromatic.

Step 5: Rest and Serve

Patience pays off! Let your grilled chicken thighs rest for about 5 minutes after coming off the grill. This ensures all the delicious juices stay inside the meat. Just before serving, spoon over some of the reserved chimichurri (never anything that touched raw chicken!), and get ready for rave reviews.

How to Serve Grilled Chimichurri Chicken

Garnishes

Sprinkle extra minced parsley and a scatter of fresh oregano leaves right before serving for a burst of color and fragrance. Finish with a generous drizzle of your leftover chimichurri sauce—this keeps everything zesty and luscious. A wedge of lemon on the side brings a spritz of brightness that perfectly complements the herby flavors.

Side Dishes

Grilled Chimichurri Chicken goes fabulously with a crisp green salad, garlicky roasted potatoes, or a simple bowl of fluffy rice to soak up the extra sauce. For a summery meal, add grilled vegetables or a tangy tomato salad to balance the richness of the chicken. The versatility here is what makes this dish a dinner table superstar!

Creative Ways to Present

Try slicing the chicken and tucking it into warm pita bread with some fresh greens for a stunning grilled chicken wrap. Or, arrange the chicken atop a grain bowl with quinoa, avocado, and radishes for a vibrant, modern twist. Even cold, the chicken makes a sensational addition to salads or meal prep lunches throughout the week.

Make Ahead and Storage

Storing Leftovers

Let any leftover Grilled Chimichurri Chicken cool to room temperature before storing. Transfer to an airtight container and keep in the refrigerator for up to four days. The flavors deepen as it rests, making leftovers absolutely irresistible in salads or sandwiches.

Freezing

If you want to save a batch for later, freeze the cooked chicken portions in a freezer-safe bag, squeezing out as much air as possible. They’ll keep their best texture and flavor for about three months. Consider freezing some extra chimichurri separately as well—it’s a game changer for quick meals!

Reheating

Reheat Grilled Chimichurri Chicken gently in a covered skillet over medium-low heat, with a splash of water or broth so it stays moist. Alternatively, use the microwave on a lower heat setting. Add a spoonful of reserved chimichurri after warming to bring freshness back to the dish.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs are juicier and more forgiving on the grill, chicken breasts work well too. Just keep an eye on them to avoid overcooking, and possibly shorten the grill time so they stay tender.

Is it necessary to marinate overnight?

Not at all—one hour is enough for flavorful results. But if you can plan ahead, marinating overnight will intensify the herby, tangy goodness that makes Grilled Chimichurri Chicken so irresistible.

Can I make the chimichurri sauce in advance?

Yes! The chimichurri can be made up to three days ahead. Store it in a sealed jar in the fridge, and let it come up to room temperature before using. The flavors actually develop and become even more delicious over time.

How spicy is the chimichurri with serrano chili?

Serrano chilies add noticeable heat, but you’re in control—remove the seeds for a milder tickle or leave them in for extra fire. If spice isn’t your thing, simply skip the chili for a tangy, herby version that’s gentle on the palate.

Can I grill the chicken indoors?

Absolutely! A grill pan on your stovetop works perfectly for Grilled Chimichurri Chicken. You’ll still get beautiful char marks and that irresistibly smoky flavor, even when backyard grilling isn’t an option.

Final Thoughts

If you’re looking to wow friends and family with barely any fuss, Grilled Chimichurri Chicken is the way to go. The vibrant sauce, juicy chicken, and endless serving options make it a dish you’ll want on repeat. Don’t wait for a special occasion—give it a try and let your kitchen fill with the sights and smells of something truly special!

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