Grilled Chimichurri Chicken

Looking for a no-fuss, flavor-packed chicken recipe to toss on the grill? You need to try this Grilled Chimichurri Chicken. Juicy chicken thighs are marinated in a bold, herby chimichurri sauce that also doubles as the perfect drizzle or dip. It’s spicy, tangy, garlicky, and downright addicting. You’ll be spooning it over everything! The chicken comes out tender, charred, and bursting with flavor in every bite. Whether you’re meal prepping for the week or firing up the grill for a laid-back dinner, this recipe is an absolute go-to.

Lately, I’ve been all about meals that are quick to prep, big on flavor, and versatile enough to carry me through a couple of days. Bonus points if I don’t have to even turn on the oven. That’s exactly why this Grilled Chimichurri Chicken has made its way into regular rotation.

Now, full transparency: I’m not usually that excited about chicken unless it’s really well-seasoned. Like, absolutely packed with flavor. And this recipe? Checks every single box. It starts with a bold chimichurri sauce that doubles as the marinade, which means less work and way more flavor. You mix up a handful of fresh herbs, garlic, shallot, serrano pepper, oil, vinegar, and spices.

I like to marinate the chicken for at least 30 minutes to really let the flavors sink in, but if you’ve got more time, even better. Then it hits the grill, where it gets beautifully charred on the outside while staying tender on the inside. One thing I’ve learned is don’t rush the flip. Let the chicken cook completely undisturbed until it releases easily from the grates. Otherwise, it’ll stick and you won’t get that perfect sear.

Once it’s done, spoon the rest of that chimichurri over the top and prepare yourself. It’s herby, tangy, garlicky, and just the right amount of heat. I’m not exaggerating when I say I could eat it by the spoonful. In fact, I like to prepare an extra serving of this chimichurri and enjoy it throughout the week — on wraps, on salmon, or even with steak!

This recipe is also amazing for meal prep. I’ll grill a batch and use it throughout the week — sliced over salads, in wraps, piled on top of rice bowls, or just on its own. It holds up great and somehow tastes even better the next day. And if you end up with extra chimichurri? Save it! It goes with everything from steak to roasted veggies to eggs.

What You Need to Make This Grilled Chimichurri Chicken

• Chicken Thighs: Juicy and flavorful, boneless, skinless chicken thighs hold up well on the grill and soak up the chimichurri marinade perfectly.
• Italian Parsley: Fresh and vibrant, parsley is the base of the chimichurri and adds bright, herbaceous flavor to every bite.
• Fresh Oregano: Oregano gives the chimichurri its signature depth. You can use dried oregano if fresh isn’t available.
• Garlic: Fresh garlic brings a bold, savory punch to the marinade and enhances the overall flavor of the dish.
• Shallot: Milder than onions, shallots add a subtle sweetness and a bit of crunch to the sauce.
• Serrano Chili Pepper: This pepper adds a gentle heat and slight sharpness without overpowering the other flavors. Remove the seeds to keep it mild.
• Kosher Salt: Essential for seasoning both the chicken and the chimichurri, salt enhances every flavor.
• Ground Black Pepper: Adds a little kick and balances the richness of the oil and vinegar in the sauce.
• Crushed Red Pepper Flakes: These give the chimichurri an extra layer of heat and complexity.
• Olive Oil: Helps bind the ingredients together and infuses the chicken with richness.
• Red Wine Vinegar: Sharp and tangy, red wine vinegar brightens the chimichurri and tenderizes the chicken as it marinates.

How to Make This Grilled Chimichurri Chicken

To make this chicken, start by preheating your grill to 500°F. Next, prepare the chimichurri. Wash and chop the parsley and set it aside. Then finely chop the oregano, garlic, shallot, and serrano pepper. Add everything to a medium bowl. Add salt, black pepper, red pepper flakes, olive oil, and red wine vinegar to the bowl. Mix well and set aside.

Place the chicken thighs in a separate bowl. Pour half of the chimichurri over the chicken and toss to coat. Reserve the remaining chimichurri for serving. Let the chicken marinate for 30 minutes.

Once the grill is hot, place the chicken on the grates. Cook undisturbed for 6-7 minutes. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F. Remove from the grill and serve with the reserved chimichurri. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim