Description
This Grilled Chimichurri Chicken is a juicy and flavorful main course featuring boneless, skinless chicken breasts or thighs marinated and grilled to perfection. Finished with a vibrant homemade chimichurri sauce made from fresh parsley, cilantro, garlic, olive oil, red wine vinegar, and seasonings, it’s an easy and refreshing dish ideal for summer grilling and casual dinners.
Ingredients
For the Chicken
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the marinade: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper, mixing thoroughly to create the marinade.
- Marinate the chicken: Add the chicken breasts or thighs to the marinade and toss well to coat each piece evenly. Cover the bowl and refrigerate the chicken for at least 30 minutes to allow flavors to penetrate.
- Make the chimichurri sauce: While the chicken marinates, combine chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, salt, and black pepper in a separate bowl. Stir well to blend all ingredients. Let the sauce rest at room temperature for at least 15 minutes to meld flavors.
- Preheat and prepare the grill: Heat the grill to medium-high and lightly oil the grill grates to prevent sticking.
- Grill the chicken: Place the marinated chicken on the grill and cook for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Rest the chicken: Remove the chicken from the grill and transfer it to a plate. Let it rest for 5 minutes to allow juices to redistribute for optimal tenderness.
- Serve: Spoon the fresh chimichurri sauce generously over the grilled chicken before serving for a burst of bright, herbaceous flavor.
Notes
- Chicken thighs tend to remain especially juicy and flavorful when grilled, making them a great choice.
- Prepare the chimichurri sauce ahead of time for a deeper, more developed flavor.
- Reserve some chimichurri sauce separately for serving instead of using the sauce that touched raw chicken to avoid cross-contamination.
- This dish pairs beautifully with grilled vegetables, steamed rice, roasted potatoes, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine
