Chimichurri Chicken Recipe

4.44 from 41 votes

This Argentinian chimichurri chicken is bursting with flavor! Seasoned grilled chicken topped with zesty chimichurri sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: South American

Servings: people

Calories: 557kcal

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!

*Substitute ¼ teaspoon red pepper flakes.

**The chimichurri can also be served with grilled chicken thighs. They will just need to cook for a few extra minutes.

Becky's Top Tips:

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.

Storage: Store chimichurri chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.