Grilled Chicken with Chimichurri
Juicy grilled chicken, topped with an easy, homemade chimichurri sauce. I’m obsessed with chimichurri – an Argentinian sauce that boasts lots of fresh parsley, fiery chilies, garlic, olive oil, and red wine vinegar. It’s fresh, colorful, and crammed with flavor. You’ll want to spoon the stuff over everything!
Chimichurri is super easy to make! And it’s made with everyday ingredients. In just minutes, you can transform ordinary grilled chicken into something truly fabulous. And if you want to use roasted or rotisserie chicken instead, please do!
Since chimichurri is best when it’s allowed to sit for a few minutes, consider making it in advance.
You can prepare the chimichurri and store it in the refrigerator for up to 2 days before serving.
Chimichurri is an excellent topping (think salsa), but it also makes a great marinade.
Consider using this chimichurri as a marinade for chicken breasts and thighs, pork, steak, and seafood.
You’ll instantly infuse tremendous flavor into whatever protein you choose.
What should you serve with this grilled chicken and chimichurri? I suggest adding some sort of starch on the side – like roasted potatoes, or fluffy rice, or pasta, or your favorite grain. Add a roasted or steamed vegetable and the meal is complete.
Grilled Chicken with Chimichurri
Ingredients
For the chimichurri
- 1/2 cup good-quality olive oil
- 1/2 cup finely chopped fresh parsley
- 2 small red chilies, seeded and chopped
- 3 cloves garlic, minced or pressed
- 2 tablespoons red wine vinegar
- 3/4 teaspoon dried oregano
- Salt and black pepper
For the chicken
- 4 boneless skinless chicken breasts, or 8 chicken thighs (you can also use bone-in chicken)
- Olive oil
Instructions
- To make the chimichurri, in a medium bowl, combine the olive oil, parsley, red chilies, garlic, red wine vinegar, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let sit for at least 10 minutes before using (ideally, let sit for 2 hours). Season to taste with salt and pepper.
- To prepare the chicken, preheat an outdoor grill, indoor grill, or large skillet to medium-high. Coat the grills or pan with a little olive oil.
- Season both sides of the chicken with salt and pepper. Add the chicken to the hot grill and cook for 5 to 7 minutes per side, until nicely browned and cooked through (165 degrees F).
- Let the chicken rest for 5 minutes before serving.
- Top the chicken with the chimichurri and serve with extra chimichurri on the side.