I absolutely love the simplicity of this Argentinian chimichurri chicken recipe! All I have to do is season and grill some chicken breasts, then top them with bright and herbaceous chimichurri sauce. This is an easy 30-minute dinner that always impresses my dinner guests and really takes no effort at all!
Top Reader Review
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.
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Grilled Chicken with Chimichurri Sauce
Chimichurri is a bright, garlic-y, herb-y sauce, often used as a topping or condiment for grilled meats. It’s most traditionally served with steak, but the freshness of chimichurri pairs well with savory grilled chicken. That little bit of char really ties everything together so nicely. And I’m not kidding when I say this recipe is so easy. I start by seasoning grilled chicken breasts with a simple blend, then serve them with my 5-minute homemade chimichurri sauce. This Argentinian chicken recipe is unbelievably vibrant, summery, and simple!
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🥄 A fresh, bold sauce for serving
Chimichurri is a common Argentinian condiment. It’s a cold sauce that doesn’t require any cooking — just mix a few things together! It’s kind of like a South American pesto, but with parsley instead of basil. Made with olive oil, red wine vinegar for some acidity, plus garlic, chili, oregano, salt, and pepper, it’s fresh and bold in flavor.
Grilled Chimichurri Chicken Recipe
Equipment
- Grill or Indoor Grill Pan
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 (seeded and finely chopped*)
- 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
- Preheat your grill to medium-high (375-450°F).
- 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
- Combine the cumin, onion powder, garlic powder, salt, and pepper in a small bowl. Rub the chicken breasts with olive oil and the seasoning mix.½ teaspoon ground cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- 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 grill pan or 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Let the Sauce Rest
I’ve learned that chimichurri actually tastes better if I give it a little time to sit. When I make this chicken, I like to mix up the sauce first and then let it rest on the counter while I grill the chicken. Even just 15 minutes makes a big difference! The garlic softens, the herbs release their oils, and the flavors come together much better. If I have extra time, I’ll make it earlier in the day so it’s even more vibrant by dinnertime!
How to Make Chimichurri Chicken Step by Step
Prep and Season the Chicken: Gather the list of ingredients for this chimichurri chicken recipe. Preheat your grill to medium-high (375-450°F). Combine ½ teaspoon of ground cumin, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a small bowl. Then rub the seasoning mixture evenly all over 4 boneless, skinless chicken breasts.
Make the Chimichurri: In a bowl, combine ½ cup of olive oil, 2 tablespoons of red wine vinegar, ¾ cup of flat-leaf parsley, 4 minced cloves garlic, 1 seeded and finely chopped red chili pepper, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Let it sit while you cook the chicken. You can simply combine everything in a food processor for convenience. But I prefer the chunkier texture of hand-chopped ingredients.
Grill the Chicken: Grill the seasoned chicken breasts for 10-15 minutes, flipping halfway through. Properly cooked chicken should register 165°F at the thickest point. Serve each chicken breast with chimichurri both on top and on the side for dipping.
How to Store, Freeze, and Reheat
Store leftover chicken with chimichurri sauce in an airtight container in the refrigerator for up to 3 days. You can freeze the grilled chicken (without the sauce) for up to 3 months. Just let it thaw overnight in the refrigerator before reheating. I recommend reheating this dish in a 350°F air fryer or oven for the best results, but the microwave will work in a pinch.
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