I used charred lemons, smoked paprika, and quick-pickled shallots in my Chimichurri Chicken Recipe for an unexpected take on grilled chicken.

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I never thought a simple piece of chicken could taste this alive. My Easy Grilled Chimichurri Chicken Breast look plain from afar but the garlic in the chimichurri and heaps of parsley make it pop, and that smell on the grill will stop a room.

This Chimichurri Chicken Recipe feels like a backyard win, quick but bold, the kind of thing you bring to a game night and people actually ask for the secret. Also it’s one of those Healthy Dinner Recipes For Family Grill that doesnt feel like a compromise, more like a small victory you want every week.

Ingredients

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Chicken breasts: Lean protein, fills you up, low carb, but can get dry if overcooked.
Extra virgin olive oil: Healthy fats, good for heart, adds richness and helps carry flavors.
Garlic: Pungent, immune boosting, gives savory punch, it’ll mellow when cooked a lot.
Parsley: Fresh herb, brightens dishes, adds vitamin K and fiber, it’s mild.
Cilantro: Citrusy herb, adds grassy note, some people find it soapy tasting though.
Red wine vinegar: Tangy, gives acid balance, cuts through fat, makes flavors pop.
Lemon juice: Bright acid, freshens the dish, a little sour and very zippy.
Oregano: Herby, slightly bitter, classic chimichurri note, warms and deepens flavor.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 lb total)

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

4 garlic cloves, minced

2 tbsp red wine vinegar

1 tbsp fresh lemon juice (about 1 lemon)

1 cup packed fresh flat leaf parsley, finely chopped

1/2 cup packed fresh cilantro, finely chopped (optional)

2 tbsp fresh oregano leaves, chopped or 1 tsp dried oregano

1/4 tsp crushed red pepper flakes

1/4 tsp granulated sugar (optional)

How to Make this

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1. Pat the 4 chicken breasts dry and, if any are uneven or thick, pound or slice them to about 3/4 inch thickness so they cook evenly; sprinkle about 1 tsp kosher salt and the 1/2 tsp freshly ground black pepper over both sides.

2. In a bowl combine 1/2 cup extra virgin olive oil, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, the remaining 1/2 tsp kosher salt, 1 cup finely chopped flat leaf parsley, 1/2 cup finely chopped cilantro (if using), 2 tbsp chopped fresh oregano or 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes and 1/4 tsp granulated sugar if you want to mellow the acid; stir well into a loose sauce.

3. Taste the chimichurri and adjust a little if needed, remember you can always add more acid or salt but you cant take it away.

4. Reserve about a third of the chimichurri in a small bowl for finishing the chicken, then pour the rest over the chicken in a shallow dish or zipper bag so each piece is coated; marinate in the fridge for 30 minutes to overnight.

5. When ready to cook take the chicken out to come closer to room temp for 15-20 minutes, preheat your grill to medium high and oil the grates well so it wont stick.

6. Grill the breasts 6 to 8 minutes per side depending on thickness, flip once, until an instant read thermometer reads 165°F in the thickest part; dont guess, use the thermometer.

7. If you want extra char, brush a little of the reserved chimichurri on during the last minute of cooking but be careful because the sugar can burn if left too long.

8. Transfer the chicken to a cutting board and let it rest for 5 minutes loosely tented with foil so the juices redistribute.

9. Slice across the grain, spoon the reserved chimichurri over each breast and serve right away, you can drizzle extra olive oil or squeeze a tiny bit more lemon if you like a brighter finish.

Equipment Needed

1. Grill (gas or charcoal) or a heavy stovetop grill pan
2. Instant-read thermometer — don’t skip it, use it to hit 165°F (74°C)
3. Large shallow dish or zip-top bag for marinating
4. Medium mixing bowl for chimichurri
5. Small bowl for reserving the finishing chimichurri
6. Chef’s knife and cutting board
7. Measuring spoons and a 1/2 cup measure
8. Whisk or fork and a wooden spoon for stirring and tasting
9. Meat mallet or rolling pin (for pounding uneven breasts)

FAQ

Q: How long should I marinate the chicken in the chimichurri? A: At least 20 minutes, 30 minutes is better. For best flavor marinate 1 to 8 hours. You can do up to 24 hours, but very long marinating can change the texture a little because of the vinegar and lemon. If you need a quick fix, 20 to 30 minutes still gives good flavor.

Q: What grill temp and time do I need for juicy chicken breasts? A: Preheat the grill to medium high, about 400 to 450 F. Grill boneless breasts 5 to 8 minutes per side depending on thickness. Thinner pieces are faster, thicker ones take longer. The safe internal temp is 165 F. Let the chicken rest 5 to 10 minutes before slicing so it stays juicy.

Q: Can I use the chimichurri as both a marinade and a finishing sauce? A: Yes, but save about 1/4 cup of the chimichurri before you marinate the chicken so you have fresh sauce to serve. If you marinate the chicken in all of it you’ll still get flavor, but some of the bright fresh herbs will lose their pop when cooked.

Q: How long will leftovers keep and can I freeze the chimichurri? A: Cooked chicken keeps 3 to 4 days in the fridge. Chimichurri keeps 4 to 7 days refrigerated, it might darken but still tastes fine. You can freeze chimichurri in ice cube trays for up to 3 months and thaw cubes as needed.

Q: I hate cilantro, can I skip it? A: Yes, cilantro is optional. Just use the full 1 cup of parsley or add a bit of basil or mint for a different bright note. The sauce will still be classic chimichurri when parsley and oregano are the stars.

Q: No grill at home, any good alternatives? A: Sure. Pan sear the breasts over medium high heat 4 to 6 minutes per side then finish in a 400 F oven 5 to 8 minutes until 165 F. Or bake them at 400 F for about 18 to 22 minutes depending on thickness. You can also use a grill pan to get nice char marks.

Easy Grilled Chimichurri Chicken Breast Recipe Substitutions and Variations

Parsley: swap with fresh basil (same volume, but sweeter), or use arugula for a peppery punch, or try a mix of flat-leaf herbs (parsley + chives + tarragon) if you want more complexity.
Cilantro (optional): if you dont like cilantro use all-parsley instead, or chopped fresh mint for a bright lift, or thinly sliced green onion for a mild herb-y bite.
Red wine vinegar: substitute equal parts apple cider vinegar, sherry vinegar, or white wine vinegar; sherry is closest in depth, apple cider is fruitier so add a little less.
Extra virgin olive oil: use avocado oil or grapeseed oil for a neutral, high-heat option, or light (refined) olive oil if you still want olive flavor but less intensity.

Pro Tips

– Try to get the breasts the same thickness so they cook evenly, about 3/4 inch. Put them in a zip bag and bash gently with a rolling pin or heavy pan, dont whack them flat though or they’ll dry out.

– Watch the acid in the chimichurri. 30 minutes to 2 hours is perfect for flavor without mushy edges. If you need to marinate much longer, cut down on the lemon/vinegar or marinate in mostly oil and add the extra acid from the reserved sauce just before serving.

– Use two heat zones on the grill or a hot cast iron pan plus a cooler spot to finish. Sear over high heat for color, then move to lower heat so the inside cooks without burning. Pull the chicken at about 160 to 162°F and let carryover heat bring it to 165°F while it rests.

– Make the chimichurri ahead if you can, at least 30 minutes and up to a day. Herbs get friendlier with time, and if the sauce seems too sharp, a tiny pinch of sugar or another splash of oil will smooth it out. Always keep some sauce back to spoon on after resting so you dont lose that fresh green punch.

Easy Grilled Chimichurri Chicken Breast Recipe

Recipe by Bob Jones

0.0 from 0 votes

I used charred lemons, smoked paprika, and quick-pickled shallots in my Chimichurri Chicken Recipe for an unexpected take on grilled chicken.

Servings

servings

Calories

523

kcal

Equipment: 1. Grill (gas or charcoal) or a heavy stovetop grill pan
2. Instant-read thermometer — don’t skip it, use it to hit 165°F (74°C)
3. Large shallow dish or zip-top bag for marinating
4. Medium mixing bowl for chimichurri
5. Small bowl for reserving the finishing chimichurri
6. Chef’s knife and cutting board
7. Measuring spoons and a 1/2 cup measure
8. Whisk or fork and a wooden spoon for stirring and tasting
9. Meat mallet or rolling pin (for pounding uneven breasts)

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 lb total)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
4 garlic cloves, minced
2 tbsp red wine vinegar
1 tbsp fresh lemon juice (about 1 lemon)
1 cup packed fresh flat leaf parsley, finely chopped
1/2 cup packed fresh cilantro, finely chopped (optional)
2 tbsp fresh oregano leaves, chopped or 1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp granulated sugar (optional)

Directions

Pat the 4 chicken breasts dry and, if any are uneven or thick, pound or slice them to about 3/4 inch thickness so they cook evenly; sprinkle about 1 tsp kosher salt and the 1/2 tsp freshly ground black pepper over both sides.
In a bowl combine 1/2 cup extra virgin olive oil, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, the remaining 1/2 tsp kosher salt, 1 cup finely chopped flat leaf parsley, 1/2 cup finely chopped cilantro (if using), 2 tbsp chopped fresh oregano or 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes and 1/4 tsp granulated sugar if you want to mellow the acid; stir well into a loose sauce.
Taste the chimichurri and adjust a little if needed, remember you can always add more acid or salt but you cant take it away.
Reserve about a third of the chimichurri in a small bowl for finishing the chicken, then pour the rest over the chicken in a shallow dish or zipper bag so each piece is coated; marinate in the fridge for 30 minutes to overnight.
When ready to cook take the chicken out to come closer to room temp for 15-20 minutes, preheat your grill to medium high and oil the grates well so it wont stick.
Grill the breasts 6 to 8 minutes per side depending on thickness, flip once, until an instant read thermometer reads 165°F in the thickest part; dont guess, use the thermometer.
If you want extra char, brush a little of the reserved chimichurri on during the last minute of cooking but be careful because the sugar can burn if left too long.
Transfer the chicken to a cutting board and let it rest for 5 minutes loosely tented with foil so the juices redistribute.
Slice across the grain, spoon the reserved chimichurri over each breast and serve right away, you can drizzle extra olive oil or squeeze a tiny bit more lemon if you like a brighter finish.

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.