This flavor-packed Chimichurri Chicken is a go-to recipe for me during the summer months! Chicken breasts are boldly seasoned, grilled to juicy perfection and are topped with the very best homemade chimichurri. It’s an easy 30 minute dinner that always impresses my dinner guests.
Chimichurri chicken is healthy, vibrant, flavorful as can be and SO easy to make in just 30 minutes! As much as I love comfort food, it’s simple (yet satisfying) recipes like this one that get me through the warmer months. This low carb, high protein dinner is a must-make and so worth firing up the grill for. If the craving happens to strike when it’s raining outside, no worries – you can make it on your stove top instead!
What’s in chimichurri chicken?
This Argentinian dinner recipe is vibrant, summery and easier to make than you may think with simple ingredients! Let’s take a quick look at the key ingredients:
- Parsley: Make sure you’re using fresh parsley, not dried.
- Red Chili Pepper: You can swap this with crushed red pepper flakes if needed.
- Chicken Breasts: This recipe is easily adapted if you have thighs rather than breasts. Flatten the thighs so that they are an even thickness so that they cook uniformly. Be aware that they will require a slightly longer cooking time.
What is chimichurri?
Chimichurri is an Argentinian sauce or condiment. It’s kind of like a South American pesto! It’s traditionally served with grilled meats, most often with steak, but it’s delicious with chicken! Honestly, this recipe is my favorite way to serve chimichurri.
It’s made with olive oil, red wine vinegar for some acidity, lots of fresh parsley, garlic, chili, oregano and salt and pepper. It’s fresh and bold in flavor and I love the color it adds to the plate!
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How to Store and Reheat
Store your leftovers in the fridge for up to 4-5 days in an airtight container. I recommend reheating everything in the air fryer, oven or stovetop, but the microwave will also work if you’re short on time.
How to Freeze
You can freeze grilled chicken for up to 3 months in an airtight container. Let it fully cool to room temperature first. I do not recommend freezing the chimichurri!
Notes and Tips
- No grill? No problem! You can also make this stove top. Heat a skillet over medium heat and add 1 tablespoon oil. Cooking times will be the same.
- The chimichurri will keep well covered in the fridge for around 4 to 5 days. I like to make the chimichurri the day before I grill the chicken so it’s one less thing to do.
- I always recommend using an instant read thermometer to check that the chicken is cooked through before serving. It should register at 165°F.
- Let the chicken rest for 5 minutes before slicing and serving so that the juices redistribute. If you’ve ever sliced grilled chicken too early (we’ve all been there before), you know how sad it is to watch it dry out!
Chimichurri Chicken Breasts
Ingredients
For the Chimichurri
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ¾ cup chopped flat-leaf parsley
- 4 cloves garlic minced
- 1 red chili pepper seeds removed and finely chopped (or substitute ¼ teaspoon red pepper flakes)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Chicken
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
Instructions
- Combine all of the chimichurri ingredients together in a bowl. Let the chimichurri sit for a few minutes to let the flavors combine.½ cup olive oil, 2 tablespoons red wine vinegar, ¾ cup chopped flat-leaf parsley, 4 cloves garlic, 1 red chili pepper, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Heat the grill to medium-high heat. (See note if making stovetop) Combine the cumin, onion powder, garlic powder, salt, and pepper.½ teaspoon ground cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Rub the chicken breasts with olive oil and the seasoning mix. Grill the chicken breasts for 10-15 minutes, flipping halfway through.1 tablespoon olive oil, 4 boneless, skinless chicken breasts
- Spoon the chimichurri sauce over the grilled chicken before serving.
- Serve with extra chimichurri sauce on the side.
Notes
- You can also make this stovetop. Heat a skillet over medium heat and add 1 tablespoon oil. Cooking times will be the same.
- The chimichurri will keep well covered in the fridge for around 4 to 5 days.
- Use an instant-read thermometer to check that the chicken is cooked through before serving. It should register at 165°F.
- Let the chicken rest for 5 minutes before slicing and serving so that the juices redistribute.
How to Make Chimichurri Chicken Step by Step
Make the chimichurri: Combine 1/2 cup olive oil, 2 tbsp red wine vinegar, 3/4 cup flat-leaf parsley, 4 cloves garlic, 1 red chili pepper, 1 tsp dried oregano, 1 tsp kosher salt and 1/4 tsp ground black pepper.
Combine the seasonings: Combine 1/2 tsp cumin, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
Season the chicken: Rub the seasoning mixture evenly all over 4 chicken breasts.
Grill the chicken: Grill the chicken over medium-high heat for 10-15 minutes, flipping halfway through.
Assemble: Serve the chicken breasts with chimichurri both on top and on the side.
The recipe is really good but original argentinian chimichurri is without oregano
You are welcome to modify it to your taste!
I’m so thankful that I finally found a delicious Chimichurri recipe! This was divine. My family greatly enjoyed it. It came out so juicy and flavorful. I fried my chicken and it still tasted yummy. The oregano didn’t mess with the chimichurri recipe.