Juicy, smoky, and bursting with fresh herb flavor, Chimichurri Chicken is your new go-to for vibrant weeknight dinners or summer grilling. This dish combines tender grilled chicken thighs with a bold, garlicky chimichurri sauce made from fresh parsley, red pepper flakes, garlic, olive oil, and vinegar. It’s tangy, zesty, and perfectly balanced.

Whether you’re serving it at a backyard cookout or as a quick family meal, this recipe packs a punch in both taste and presentation. The vivid green sauce against the charred grill marks creates a plate that’s as beautiful as it is delicious. Plus, the chimichurri acts as both a marinade and a finishing sauce, enhancing every bite with layers of flavor.

Preparation Phase & Tools to Use

For flawless Chimichurri Chicken, having the right tools can make all the difference:

Grill or Grill Pan: Essential for creating those smoky char lines and intensifying the chicken’s flavor. If you’re indoors, a cast iron grill pan works perfectly.
Sharp Chef’s Knife: You’ll need it for chopping herbs finely for the chimichurri.
Food Processor or Mortar & Pestle: Speeds up making the chimichurri sauce, especially when you’re short on time. If you prefer texture and tradition, use a mortar & pestle.

Mixing Bowl & Whisk: To emulsify the sauce properly and coat the chicken evenly.
Tongs: Handy for flipping chicken without piercing it and losing juices.
Instant-Read Thermometer: Optional, but useful to ensure your chicken reaches a safe internal temp of 165°F.

With these tools ready, you’re set to make a restaurant-worthy meal right from your kitchen or patio.

Ingredients for the Chimichurri Chicken

Each ingredient in this dish has a bold role to play, creating a well-rounded, flavor-packed meal:

Boneless Skinless Chicken Thighs: They stay juicier than breasts and soak up the marinade beautifully.

Fresh Parsley: The backbone of chimichurri. It gives the sauce a bright, herbaceous base.
Garlic Cloves: Adds pungency and depth to the sauce.
Red Pepper Flakes: For a bit of heat that doesn’t overpower.

Red Wine Vinegar: Offers the signature tang that balances the olive oil.
Olive Oil: Brings smooth richness and helps meld all the flavors.
Salt and Black Pepper: Simple seasonings that enhance the natural taste of both chicken and herbs.

Oregano (Optional): Adds a warm, earthy note if you want a traditional Argentine touch.
Lemon Juice (Optional): For an extra citrusy zing.

How To Make the Chimichurri Chicken

Step 1: Make the Chimichurri Sauce

In a food processor or with a sharp knife, finely chop parsley, garlic, and oregano (if using). Transfer to a bowl and stir in red pepper flakes, vinegar, olive oil, lemon juice (optional), salt, and pepper. Mix well and let sit so the flavors meld.

Step 2: Marinate the Chicken

Place chicken thighs in a large bowl or zip-top bag. Add half of the chimichurri sauce and coat evenly. Cover or seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 3: Grill the Chicken

Heat your grill or grill pan to medium-high. Remove chicken from marinade and grill for 5-6 minutes per side or until internal temperature reaches 165°F. Let the chicken rest for a few minutes after grilling.

Step 4: Serve with Fresh Chimichurri

Plate the chicken and spoon the remaining chimichurri over the top. Serve with rice, grilled veggies, or a simple salad.

How to Serve and Store Chimichurri Chicken

Chimichurri Chicken is incredibly versatile when it comes to serving. For a fresh and filling meal, pair it with fluffy rice, quinoa, or a rustic grilled vegetable medley. It also shines wrapped in flatbread or served over a crisp garden salad. The vibrant chimichurri sauce doubles as a dressing or dip, adding brightness to every bite.

To store leftovers, allow the chicken to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. The chimichurri sauce can be stored separately in a sealed jar for up to 1 week and even used on steak, veggies, or eggs. For longer storage, freeze grilled chicken in individual portions and thaw overnight in the fridge.

Frequently Asked Questions

How spicy is Chimichurri Chicken?

The spice level is mild to medium. The red pepper flakes add warmth, but you can adjust the amount to suit your heat preference.

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work well, just be careful not to overcook them as they tend to dry out faster than thighs.

Is chimichurri the same as pesto?

No. While both are herb-based sauces, chimichurri is vinegar-forward with no cheese or nuts, unlike pesto which is richer and thicker.

Can I make chimichurri in advance?

Yes! Chimichurri can be made up to 3 days ahead. In fact, it tastes even better after resting in the fridge overnight.

What if I don’t have a grill?

No worries! Use a stovetop grill pan or even sear the chicken in a cast-iron skillet. You’ll still get great flavor.

Can this be made keto or paleo?

Yes, this recipe is naturally low-carb and dairy-free, making it perfect for keto and paleo lifestyles.

Want More Chicken Ideas with a Flavor Kick?

If you’re into the zesty flavor of Chimichurri Chicken, you’ll love exploring these other crave-worthy chicken creations from Life With Olivia:

Sweet Spicy Garlic Honey BBQ Chicken Pasta for a comforting and bold pasta dish.
Chicken Mushroom Stroganoff for a creamy, umami-rich dinner.
Air Fryer Honey Butter Garlic Chicken Tenders if you’re in the mood for crispy and sweet-savory bites.

Sweet Savory Brown Sugar Garlic Chicken that melts in your mouth with sticky goodness.
Smothered Chicken and Rice when you’re craving something cozy and filling.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Looking for more weeknight meals or bold-flavor favorites? I share new ideas regularly on Pinterest @LifeWithOlivia—from sizzling chicken dishes to sweet indulgent bakes.

Let me know in the comments how yours turned out. Did you go extra spicy or tone it down? Did you try serving it taco-style or with roasted potatoes?

I love seeing the creative ways you make these recipes your own. Ask questions anytime—we’re cooking together here!

Chimichurri Chicken

Author: Olivia McKenney
Total Time: 27 minutes
Yield: 4 servings

Print Recipe

Description

Chimichurri Chicken is a vibrant, herb-loaded grilled dish that delivers smoky flavor with a tangy kick. Juicy chicken thighs are marinated and grilled to perfection, then topped with a bold chimichurri sauce that brings every bite to life. It’s perfect for cookouts, busy weeknights, or as a protein-packed meal prep.

Instructions

1. In a food processor or by hand, finely chop parsley, garlic, and oregano (if using).

2. Mix chopped herbs with red pepper flakes, vinegar, olive oil, lemon juice (optional), salt, and pepper in a bowl. Let the sauce sit for at least 10 minutes.

3. Place chicken thighs in a bowl or zip-top bag and coat with half of the chimichurri sauce. Marinate in the refrigerator for 30 minutes to 2 hours.

4. Preheat your grill or grill pan over medium-high heat.

5. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.

6. Let chicken rest for a few minutes, then serve topped with remaining chimichurri sauce.