This Easy Grilled Chimichurri Chicken is packed with flavor! Juicy chicken gets a zesty topping of bright green chimichurri sauce made with herbs, garlic, and olive oil.
It’s perfect for warm days when you want something fresh and tasty! I love serving it with a side of rice or grilled veggies for a colorful meal that even picky eaters enjoy.
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs. They stay juicy and have great flavor. If you prefer, you can use chicken breasts, but be mindful that they can dry out if overcooked.
Parsley: Fresh parsley is key for the chimichurri. If you’re short on parsley, you could swap it with fresh basil or mint for a different twist.
Cilantro: This is optional but adds brightness. If you’re not a fan of cilantro, you can leave it out without losing too much flavor.
Red Wine Vinegar: It provides acidity to balance the oil. If you don’t have it, apple cider vinegar or lemon juice are great alternatives.
Crushed Red Pepper Flakes: Adjust the heat to your liking! If you want it milder, skip them or use a pinch of paprika instead.
How Do I Grill Chicken to Perfection?
Grilling chicken can be a challenge, especially when trying to get it juicy and well-cooked. Here’s how to nail it:
- Start with room temperature chicken for even cooking. Take it out of the fridge 15-30 minutes before grilling.
- Preheat your grill to medium-high heat. A hot grill is essential for good sear marks.
- Cook chicken thighs for 5-7 minutes per side, but don’t move them around too much. This helps form those awesome grill marks.
- Check the internal temperature, aiming for 165°F (74°C) for doneness.
- After removing from the grill, let the chicken rest for 5 minutes. This helps retain the juices, making your chicken more tender.
Follow these tips, and you’ll have perfectly grilled chicken every time!
Easy Grilled Chimichurri Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, plus extra for grilling
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 1/4 cup fresh cilantro leaves, finely chopped (optional)
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 15 minutes to grill the chicken. In total, you’ll need about 30 minutes to enjoy this delicious meal, including time for letting the chicken rest before serving.
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, combine the finely chopped parsley, cilantro (if using), minced garlic, and chopped shallot. Pour in the red wine vinegar, then sprinkle in the crushed red pepper flakes, salt, and black pepper. Slowly whisk in the olive oil until everything is mixed well. Give it a taste and adjust the seasoning if needed. Let it sit for a bit to let the flavors mingle as you prepare the chicken.
2. Prep the Chicken:
Take the chicken thighs and pat them dry with paper towels. This helps them get a nice crust when grilling. Season both sides with salt and black pepper. Drizzle 2 tablespoons of olive oil over the chicken and rub it in to coat each piece evenly.
3. Preheat Grill:
Get your grill heating up to medium-high, which is about 400°F (200°C). Lightly oil the grill grates to prevent the chicken from sticking when you put it on.
4. Grill the Chicken:
Once the grill is hot, place the chicken thighs on it. Cook for about 5-7 minutes on each side. You’re looking for nice grill marks and an internal temperature of 165°F (74°C). Try not to move the chicken around too much while cooking to get that perfect char.
5. Rest the Chicken:
After grilling, take the chicken off the grill and transfer it to a plate. Let it rest for 5 minutes. This step is essential to keep the chicken juicy!
6. Serve:
Spoon generous amounts of your fresh chimichurri sauce over the grilled chicken thighs. Serve it up now with your favorite sides like grilled veggies, fluffy rice, or a crisp salad for a bright and delicious meal!
Enjoy this vibrant, herbaceous grilled chimichurri chicken—it’s bright, fresh, and perfect for easy weeknight grilling or entertaining!
FAQ
Can I Use Bone-In Chicken Thighs Instead?
Yes, you can use bone-in chicken thighs! Just keep in mind that they may require a bit longer cooking time—about 8-10 minutes per side. Make sure they reach an internal temperature of 165°F (74°C) for safety.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! You can prepare the chimichurri sauce up to 2 days in advance. Store it in an airtight container in the fridge to allow the flavors to develop even more. Just give it a good stir before serving!
What If I Don’t Have All the Ingredients for the Chimichurri?
No worries! Chimichurri is quite versatile. If you’re missing cilantro or shallots, you can adjust with similar herbs or onion. For example, green onions can stand in for shallots, and you could try adding some oregano for additional flavor.
How to Store Leftover Grilled Chicken?
Store any leftover grilled chicken in an airtight container in the fridge. It will keep well for up to 3 days. Reheat it gently in the microwave or on the stove, adding a splash of chicken broth or water to keep it moist!
