I always relish preparing a Chimichurri Chicken Recipe that celebrates simplicity and flavor. I season tender chicken breasts and brush them with olive oil before topping with a robust parsley garlic marinade enhanced with red wine vinegar and oregano. It’s a fresh approach to dinner that brings a hint of summer to my table.

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I’m excited to share my easy grilled chimichurri chicken recipe thats perfect for a quick dinner when you need something light yet full of flavor. I start with two boneless, skinless chicken breasts, seasoning them with salt and freshly cracked pepper and brushing them lightly with olive oil.

While the grill heats up, I mix up a vibrant chimichurri sauce using roughly chopped fresh parsley, extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and a pinch of red pepper flakes. The combination of juicy grilled chicken with the tangy, herbaceous sauce makes for a dish thats both exciting and satisfying.

It brings together a clean chicken dinner vibe with healthy grilled entrees ideal for summer nights, sports evenings, or quick family meals. Trust me, this chimichurri chicken will add a new, fresh twist to your dinner ideas.

Enjoy!

Why I Like this Recipe

I like this recipe for a few reasons. First, it’s really easy to follow and doesn’t need a million ingredients. I mean, you just grab a couple of chicken breasts, season ’em up, and you’re set to grill. Second, the chimichurri sauce is like a flavor explosion – the mix of parsley, garlic, vinegar, and spices really wakes up your taste buds. Third, it makes me feel like I made something special, even on a weeknight, because the fresh ingredients and tasty sauce give the dish a nice, homemade vibe. Lastly, I love that I can tweak it a bit here and there; maybe more red pepper flakes or a little extra garlic if I’m in the mood, which makes it feel really personal.

Ingredients

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Chicken Breast: Lean protein thats essential for muscle building and repair.
Parsley: Fresh, vibrant herb full of vitamins and dietary fiber for health.
Extra Virgin Olive Oil: Rich, healthy fat that boosts flavor and makes dish smooth.
Red Wine Vinegar: It gives a tangy sour kick, balancing flavors nicely.
Garlic: Aromatic ingredient that boosts immunity and adds a bold kick.
Olive Oil for brushing: Helps seal in juices, creates charred, grilled texture.
Salt and Pepper: Simple seasonings that bring out natural flavors effortless.
Dried Oregano and Red Pepper Flakes: Add earthiness and a hint of heat.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb total)

Salt and freshly cracked pepper (to taste)

1 tablespoon olive oil (for brushing the chicken)

1 cup fresh parsley, roughly chopped

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

4 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

How to Make this

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1. Preheat your grill to medium-high heat.

2. Pat the chicken breasts dry and season both sides well with salt and freshly cracked pepper, then brush them with the olive oil.

3. In a bowl, mix together the chopped parsley, extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes.

4. Place the chicken breasts on the grill and cook them for about 6 minutes on one side.

5. Flip the chicken and grill for another 6 minutes or until the internal temperature reaches 165°F.

6. Once done, remove the chicken from the grill and let it rest for about 5 minutes so the juices can settle.

7. Spoon the chimichurri sauce generously over the chicken or serve it on the side.

8. Enjoy your grilled chimichurri chicken immediately while it’s warm!

Equipment Needed

1. A grill preheated to medium-high heat
2. A mixing bowl for the chimichurri sauce
3. Measuring cups and spoons to measure ingredients
4. A knife and cutting board for chopping parsley and mincing garlic
5. A cooking brush to apply the olive oil on the chicken
6. Tongs to flip the chicken breasts on the grill
7. A meat thermometer to check that the chicken reaches 165°F
8. A serving spoon to spoon the chimichurri sauce over the chicken

FAQ

Q: Can I use other cuts of chicken for this dish?

A: Sure, you can use thighs or drumsticks too but keep in mind that the cook times might change a bit.

Q: Should I marinate the chicken before grilling?

A: Not really necessary. I just brush the chicken with oil and season it with salt and pepper right before it goes on the grill.

Q: Can I make the chimichurri sauce ahead of time?

A: Yeah, you can make it ahead and let it sit for at least 10 mins so that the flavors meld, but I prefer using it fresh.

Q: How long should I grill the chicken?

A: Grill the chicken for about 6-7 minutes on each side on medium-high heat until its cooked through. Be careful not to overcook it.

Q: What does the red pepper flakes add to the chimichurri?

A: The red pepper flakes give a slight kick to the sauce without making it too spicy, so you get a nice balance of heat and tang.

Easy Grilled Chimichurri Chicken Breast Recipe Substitutions and Variations

If you can’t find chicken breasts, try using turkey breast or pork loin. They grill well too even if the flavor’s a little different.
If you don’t have extra virgin olive oil for the chimichurri, a light avocado oil works as a substitute though it might slightly change the taste.
Swap fresh parsley with cilantro if you want a bit of a twist, or use basil for a milder note if that’s all you got.
No red wine vinegar? A splash of apple cider vinegar or even a squeeze of lemon juice can do the trick.
And if red pepper flakes are missing, a pinch of cayenne pepper can be added for that spicy kick.

Pro Tips

1. Try letting the chicken sit at room temperature for about 15 minutes before grilling so it cooks more evenly and stays juicy.
2. When you are preheating the grill, give it a good brush with some extra oil so the chicken doesnt stick and you get those nice grill marks.
3. For the chimichurri sauce, let it sit for 5-10 minutes before serving; this really helps all the flavors meld together and gives you a tastier sauce.
4. Always use a meat thermometer if you have one to make sure it really hits 165°F in the thickest part so you’re safe and it stays moist.

Easy Grilled Chimichurri Chicken Breast Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

790

kcal

Equipment: 1. A grill preheated to medium-high heat
2. A mixing bowl for the chimichurri sauce
3. Measuring cups and spoons to measure ingredients
4. A knife and cutting board for chopping parsley and mincing garlic
5. A cooking brush to apply the olive oil on the chicken
6. Tongs to flip the chicken breasts on the grill
7. A meat thermometer to check that the chicken reaches 165°F
8. A serving spoon to spoon the chimichurri sauce over the chicken

Ingredients

2 boneless, skinless chicken breasts (about 1 lb total)
Salt and freshly cracked pepper (to taste)
1 tablespoon olive oil (for brushing the chicken)
1 cup fresh parsley, roughly chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes

Directions

Preheat your grill to medium-high heat.
Pat the chicken breasts dry and season both sides well with salt and freshly cracked pepper, then brush them with the olive oil.
In a bowl, mix together the chopped parsley, extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes.
Place the chicken breasts on the grill and cook them for about 6 minutes on one side.
Flip the chicken and grill for another 6 minutes or until the internal temperature reaches 165°F.
Once done, remove the chicken from the grill and let it rest for about 5 minutes so the juices can settle.
Spoon the chimichurri sauce generously over the chicken or serve it on the side.
Enjoy your grilled chimichurri chicken immediately while it's warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.