If you’re craving juicy, tender, and flavorful chicken, make this Grilled Chicken Chimichurri. It’s an easy weeknight meal that’s bright, garlicky, and herb-forward—perfect for summer and for repeating throughout the season. The chimichurri is fresh, simple to prepare, and brings great flavor whether you serve it over chicken, steak, salmon, potatoes, or in salads and grain bowls.
My family loves chimichurri. The sauce is naturally gluten-free, low-carb, and paleo-friendly. It comes together in minutes and can be adapted with whatever herbs or spices you have on hand—oregano, parsley, a touch of red pepper flakes or diced chili for heat, and a bit of honey if you like a hint of sweetness. Olive oil and vinegar form the base for a bright, balanced sauce.
How To Make Grilled Chicken Chimichurri
Ingredients
- Chimichurri sauce: extra virgin olive oil, white or red wine vinegar, garlic, salt, oregano (fresh or dried), packed fresh parsley, diced red onion, red pepper flakes (or fresh chili), and a touch of honey (optional).
- Chicken breasts: 3 medium boneless skinless chicken breasts, try to pick pieces of similar size for even cooking; free-range or organic if preferred.
- Olive oil: for brushing the chicken before grilling (avocado oil works as a substitute).
- Paprika: regular, sweet, or smoked, depending on your flavor preference.
- Salt & pepper: to taste for seasoning the chicken.
Instructions
Brine the chicken
- In a large bowl, dissolve 2 tablespoons kosher salt in warm water.
- Submerge the chicken breasts and let them sit 15–30 minutes. This helps the meat stay juicy when grilled.
- Remove the chicken from the brine and pat dry with paper towels before seasoning.
Make the chimichurri
- Combine olive oil, vinegar, garlic, salt, oregano, parsley, diced red onion, red pepper flakes (or fresh chili), and honey (if using) in a food processor or blender.
- Pulse on low until the herbs and aromatics are finely chopped and the mixture becomes a loose sauce—about 2–3 minutes. You can also mince everything finely by hand and mix in a bowl if you don’t have a processor.
Prepare and season the chicken
- Brush the chicken breasts all over with a little olive oil.
- Season with paprika, salt, and pepper.
Grill the chicken
- Preheat a gas grill to medium-high heat (about 450°F / 230°C). Clean and oil the grates to prevent sticking.
- Grill the breasts about 6 minutes per side, checking doneness with a meat thermometer—internal temperature should reach 165°F (74°C).
- Remove from the grill and let rest a few minutes. Drizzle or spoon chimichurri over the chicken before serving.
Can I meal prep this?
Yes. Grill several chicken breasts in batches and let them cool. Store portions with chimichurri sauce in airtight containers in the refrigerator for up to four days. Reheat gently in the microwave, or enjoy the chicken cold in salads, wraps, or grain bowls.
Can I freeze this?
Yes. Cool the grilled chicken to room temperature, then place in freezer-safe bags or containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently. You can also freeze chimichurri separately in a small container or ice cube tray for easy portioning.
No food processor? No problem.
If you don’t have a food processor or blender, finely mince the herbs, garlic, and onion by hand and whisk with the oil and vinegar. The sauce will be slightly chunkier but just as flavorful.
Can I use chicken thighs?
Yes—bone-in or boneless thighs work well and add extra flavor. Reduce or increase cooking time as needed and always cook to an internal temperature of 165°F (74°C).
Can I make the chimichurri ahead of time?
Chimichurri is brightest the day it’s made, but it keeps in the fridge for a few days. Store in a sealed jar and give it a stir before serving; herbs will mellow over time.
Notes
- Nutritional values listed below are approximate and based on the portions noted.
- If you don’t have a grill, pan-sear the chicken in a skillet or bake until cooked through.
- For deeper flavor, marinate the chicken in chimichurri overnight, then bring to room temperature briefly before grilling for even cooking.
- To store: refrigerate leftover chicken in an airtight container up to 4 days.
- To reheat: microwave gently or warm in a skillet; sliced cold chicken works well in salads and sandwiches.
Nutrition (per serving, approximate)
Serving: 1 of 3 | Calories: 450 kcal | Carbohydrates: 2 g | Protein: 49 g | Fat: 26 g | Cholesterol: 149 mg | Sodium: 1046 mg | Potassium: 541 mg | Sugar: 1 g
Author: Olivia Ribas