This Easy Grilled Chimichurri Chicken is packed with flavor! The chicken is marinated in a bright, zesty chimichurri sauce made from fresh herbs, garlic, and a splash of vinegar.
It’s a breeze to make! Just marinate, grill, and enjoy. This dish is perfect for those sunny days when you want something tasty without much fuss. I could eat this every week! 🍗🌿
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs. They stay juicy and tender on the grill. If you prefer, chicken breasts can work too, but be careful not to overcook them as they can dry out.
Fresh Herbs: Parsley is essential for chimichurri. If you’re not a fan of cilantro, you can skip it, or replace it with more parsley. Basil also adds a nice twist if you’re looking to change things up!
Red Wine Vinegar: This gives the chimichurri its tang. If you don’t have it on hand, white wine vinegar or apple cider vinegar can be good substitutes.
Olive Oil: Extra virgin olive oil brings richness to the sauce. If you need a lighter option, you can use a blend of olive oil and a neutral oil like canola or grapeseed oil.
How Do I Make Sure My Grilled Chicken is Juicy and Flavorful?
To make juicy grilled chicken, it’s all about the marinating process! Marinating not only adds flavor but also helps tenderize the meat.
- Make sure to coat the chicken well in the chimichurri, ensuring every piece gets some flavor.
- Let it marinate in the fridge for at least 30 minutes, but 4 hours is even better if you have the time.
- When grilling, keep an eye on the temperature. Using a meat thermometer is a great way to ensure it’s cooked through without drying out.
Once it reaches 165°F (75°C), take it off the grill and let it rest for a few minutes before serving. This helps retain juiciness!
Easy Grilled Chimichurri Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped (optional)
- 1/4 cup red wine vinegar
- 3-4 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1 small shallot, finely chopped
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus a recommended marinating time of 30 minutes to 4 hours. The actual grilling will take around 10-15 minutes. So, plan for about 1 hour if you include marinating time, or just 15 minutes if you skip that step!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
First, grab a bowl and mix together the chopped parsley, cilantro (if using), minced garlic, chopped shallot, and crushed red pepper flakes. Then, pour in the red wine vinegar and olive oil. Stir everything together until it’s nicely combined. Don’t forget to add a sprinkle of salt and pepper to taste. Set this delicious mixture aside for now to let the flavors come together while you prepare the chicken.
2. Season the Chicken:
Next, take your chicken thighs and pat them dry using paper towels. This helps the chicken sear better on the grill. Once they’re nice and dry, generously season both sides with salt and freshly ground black pepper.
3. Marinate (Optional but Recommended):
For extra flavor, it’s best to marinate the chicken. Place the seasoned chicken thighs in a shallow dish or a zip-top bag. Pour about half of the chimichurri sauce over the chicken, making sure each piece is well coated. If you’re short on time, you can skip this step, but letting it marinate in the fridge for at least 30 minutes, or up to 4 hours, makes all the difference!
4. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat, aiming for about 375-450°F (190-230°C). Before grilling, give the grill grates a light oiling to help prevent the chicken from sticking.
5. Grill the Chicken:
Once the grill is hot, it’s time to cook! Place the chicken thighs on the grill. Cook them for around 5-7 minutes on each side. You’ll know they’re done when the internal temperature reaches 165°F (75°C) and they have beautiful grill marks.
6. Serve:
Ready to eat? Transfer the grilled chicken to a plate and drizzle the remaining chimichurri sauce over the top. Serve it right away and enjoy! This grilled chimichurri chicken pairs perfectly with grilled veggies, rice, or a fresh salad. The chimichurri’s bright, zesty flavor complements the smoky grilled chicken beautifully!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes! While chicken thighs tend to stay juicier, you can definitely use boneless, skinless chicken breasts. Just be cautious while grilling them to avoid drying them out—cook until they reach 165°F (75°C).
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 30 minutes, but up to 4 hours is ideal. If you’re in a hurry, you can skip the marinating step, but the chicken will have more developed flavors if you take the time to marinate!
Can I Make the Chimichurri Sauce in Advance?
Absolutely! You can make the chimichurri sauce up to a day in advance. Just store it in an airtight container in the fridge. Allow it to come to room temperature before serving it over the grilled chicken for the best flavor.
How Should I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3-4 days. To reheat, you can warm it gently in the microwave or on the stove. If needed, drizzle a bit of olive oil or additional chimichurri sauce to keep it moist.
