Can I make chimichurri sauce ahead of time?

Absolutely! In fact, chimichurri tastes even better after a few hours in the fridge, as the flavors marry and deepen. Just bring it to room temperature before drizzling so the olive oil isn’t solidified.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though you should slice them in half horizontally so they cook evenly and stay juicy. Keep a close eye on the grilling time, as breasts cook a bit quicker.

Is there a substitute for red wine vinegar?

Lemon juice or apple cider vinegar can stand in for red wine vinegar if needed. The important thing is getting that sharp acidity to balance all the herbs and garlic.

Can the chicken be baked instead of grilled?

Certainly! Arrange marinated chicken on a lined baking sheet and roast at 425°F for 15-20 minutes, or until cooked through. Broil for a minute or two if you want a little extra color and char.

Chimichurri Chicken Recipe

This vibrant Chimichurri Chicken is the definition of bold, effortless cooking. Perfect for those busy weeknights, it comes together in under an hour and absolutely bursts with flavor. The zesty homemade chimichurri sauce does all the heavy lifting, transforming tender grilled chicken thighs into a juicy, succulent meal that feels both light and exciting. Whether you’re craving something fresh or looking to impress without the fuss, this recipe is here to become your new go-to.

Why You’ll Love This Recipe

Quick & Easy: Minimal prep and hands-on time, with simple ingredients you likely already have.
Incredible Flavors: The chimichurri sauce is a knockout—herby, garlicky, bright, and just the right amount of tangy.
Perfect for Weeknights: Marinate ahead or whip it up last-minute and still end up with an unforgettable meal.
Super Versatile: Grill outdoors, on a grill pan, or under the broiler—whatever works for you.
Crowd-Pleaser: This is the kind of chicken dinner that always gets asked for again and again.

Ingredients You’ll Need

For the Chimichurri Sauce:

Flat-leaf parsley: The base of any proper chimichurri; gives grassy freshness.
Cilantro: Adds another punch of bright green—and yes, you absolutely want both. If you’re anti-cilantro, more parsley works too.
Oregano: Fresh is wonderful, but dried works just fine in a pinch for that earthy note.
Garlic: Essential. Three small cloves deliver enough punch.
Shallot: For sweetness and subtle bite, shallots are perfect.
Extra-virgin olive oil: Gives the sauce body, richness, and that luscious mouthfeel.
Red wine vinegar: Don’t skip it! This adds acidity for balance.
Fresh lime juice (or lemon juice): Brings the whole sauce to life; lime makes it extra zesty.
Kosher salt & black pepper: Season until the flavors sing for you.
Crushed red pepper flakes: Optional, but they add gentle heat. Adjust to your liking.

For the Chicken:

Boneless chicken thighs: Way juicier than breasts and perfect for the grill. You want tender chicken that soaks up all those flavors.
Kosher salt: To season the chicken before it meets the marinade.

Tip: You don’t need fancy equipment—just a food processor (or a good knife and some patience), and a grill or grill pan.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chicken Breasts: If that’s what you have, slice them in half so they cook quickly and stay juicy.
No Grill?: Use a stovetop grill pan, a cast iron skillet, or even broil the chicken for lovely charred bits.
Herb Swap: Don’t love cilantro? Double up on parsley, or toss in fresh basil for a twist.
Add Veggies: Grill some zucchini, bell peppers, or corn alongside the chicken and drizzle them with extra chimichurri.
Spice Level: Crank up the heat with extra red pepper flakes, or leave them out entirely for a milder version.
Dairy-Free and Gluten-Free: Naturally both—no subs needed!

How to Make Chimichurri Chicken

Step 1: Make the Chimichurri Sauce

Add the parsley, cilantro, oregano, garlic, and shallot to your food processor. Pulse until everything is finely chopped, but keep it a little chunky for the best texture. Don’t have a processor? Chop everything finely with a knife—it’s worth the few extra minutes.

Transfer the mixture to a bowl and stir in the olive oil, red wine vinegar, lime (or lemon) juice, salt, pepper, and pepper flakes. Taste, then adjust seasonings as you like. Set aside—a little time helps the flavors meld beautifully.

Step 2: Marinate the Chicken

Place chicken thighs in a large mixing bowl and season with salt. Add about 1/4 cup of chimichurri sauce and toss until the chicken is coated. Cover and refrigerate for at least 30 minutes (or overnight for maximum flavor). Don’t forget to save the rest of that glorious sauce for serving!

Step 3: Grill the Chicken

Preheat your grill (or grill pan) to medium-high and oil the grates to prevent sticking. Place the chicken directly on the hot grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes so the juices stay locked in.

Step 4: Serve

Slice the rested chicken if you like, arrange on a platter, and generously spoon the remaining chimichurri sauce over the top. That’s it! Dinner perfection—fresh, vibrant, and ready in a snap.

Pro Tips for Making the Recipe

Do Not Overblend: Chimichurri should be herby and chunky, not a puree. Use the pulse function and stop as soon as everything’s chopped.
Marinating Time: Thirty minutes is plenty for busy nights, but overnight makes it truly next-level.
Skip the Marinate in a Pinch: Forgot to prep ahead? Even a quick 10-minute marinate while the grill heats up is totally worthwhile.
Rest the Chicken: Letting the chicken sit after grilling keeps it incredibly juicy.
Leftover Chimichurri?: It keeps beautifully—try it on eggs, as a salad dressing, or stirred into cooked grains.

How to Serve

This chimichurri chicken truly shines alongside simple, fresh sides. It’s at home with everything from warm grains to crisp salads.

Over Rice or Quinoa: The chimichurri seeps into the grains, making every bite sing.
With a Big Salad: Toss together arugula, cherry tomatoes, avocado, and scattered feta—freshness overload.
Tucked in Tacos or Wraps: Slice up the chicken and pile into tortillas with a heap of pickled onions.
Next to Grilled Veggies: Zucchini, bell pepper, asparagus—all grill up fast while the chicken cooks.

Dress up the table with a wedge of lime or lemon and an extra bowl of chimichurri for anyone who just can’t get enough (that’ll be everyone).

Make Ahead and Storage

Storing Leftovers

Store leftover chicken in an airtight container in the fridge for up to 3 days. Chimichurri sauce will keep chilled for up to a week.

Freezing

You can freeze the cooked, cooled chicken (without sauce) for up to 3 months. Freeze chimichurri sauce separately in a small container for optimum freshness.

Reheating

Gently reheat chicken in the microwave or on the stovetop until just warmed through. Leftover chimichurri should be served at room temperature—just give it a stir before drizzling.

FAQs

Can I make chimichurri sauce ahead of time?

Absolutely! In fact, chimichurri tastes even better after a few hours in the fridge, as the flavors marry and deepen. Just bring it to room temperature before drizzling so the olive oil isn’t solidified.
Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though you should slice them in half horizontally so they cook evenly and stay juicy. Keep a close eye on the grilling time, as breasts cook a bit quicker.
Is there a substitute for red wine vinegar?

Lemon juice or apple cider vinegar can stand in for red wine vinegar if needed. The important thing is getting that sharp acidity to balance all the herbs and garlic.
Can the chicken be baked instead of grilled?

Certainly! Arrange marinated chicken on a lined baking sheet and roast at 425°F for 15-20 minutes, or until cooked through. Broil for a minute or two if you want a little extra color and char.

Final Thoughts

Chimichurri Chicken brings a jolt of freshness and big, bold flavor to your dinner routine without the need for complicated steps or fussy ingredients. It’s the ultimate “no time but need something amazing” recipe, perfect for any night of the week. Give it a try, play with the herbs, and watch it become an instant favorite at your table—because that zingy, vibrant sauce is bound to win everyone over.

Chimichurri Chicken Recipe

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Author: Lisa
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Grilling
Cuisine: Argentinian
Diet: Gluten Free

Print Recipe

Description

This Chimichurri Chicken recipe features juicy grilled chicken thighs marinated in a vibrant homemade chimichurri sauce. The herby, garlic-forward sauce, made with fresh parsley, cilantro, oregano, and a touch of citrus, provides bold flavor both as a marinade and as a topping. It’s a simple yet impressive dish perfect for summer grilling, weeknight dinners, or entertaining guests.

Instructions

Prepare the Chimichurri Sauce: Add parsley, cilantro, oregano, garlic, and shallot to a food processor. Pulse until the mixture is finely chopped but still slightly chunky for texture. Alternatively, use a sharp knife to chop the herbs and aromatics finely if you don’t have a food processor.
Mix and Adjust the Sauce: Transfer chopped herbs and aromatics to a small bowl. Add olive oil, red wine vinegar, lime juice, salt, black pepper, and crushed red pepper flakes. Stir thoroughly to combine. Taste and adjust seasoning as needed for your preference.
Marinate the Chicken: Place chicken thighs in a large mixing bowl and season with salt. Add 1/4 cup of the prepared chimichurri sauce and toss until all pieces are coated. Cover and refrigerate for at least 30 minutes or up to overnight. If marinating overnight, store the remaining chimichurri sauce in the fridge as well.
Preheat the Grill: When ready to cook, preheat the grill to medium-high heat and oil the grates to prevent sticking.
Grill the Chicken: Lay the marinated chicken directly on the hot grill grates. Cook for 5 to 7 minutes on each side, until the internal temperature reaches 165 °F and the outside is slightly charred. Remove chicken from the grill and transfer to a plate. Let the meat rest for 5 minutes before serving.
Serve: Spoon the remaining chimichurri sauce generously over the chicken, and enjoy immediately.

Notes

Chicken breasts may be substituted for thighs but may require a shorter grilling time.
Cilantro can be omitted if desired for a more traditional flavor.
Chimichurri can be made in advance and stored in the refrigerator for up to 3 days.
For extra spice, add more crushed red pepper flakes to the sauce.