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Grilled chimichurri chicken is a zesty option for dinner. The sauce comes together quickly and is also delicious with grilled vegetables.

While I don’t shy away from the oven in the summer months (hey, it’s already hot, might as well get something made in the meantime), grilling is one of our favorite ways to cook, and we fire it up multiple times a week.

Two grilled chicken breasts topped with chimichurri sauce on a wooden cutting board, with some herbs in the background.

Even if you are lucky enough to live where you can grill year-round, grilling in late spring and summer just feels more special, thanks in part to the fresh ingredients bursting from the garden.

Herbs are a favorite both in my garden and the kitchen. They’re a great way to add flavor to just about anything, so I try to make the most of the season and mix up plenty of sauces and marinades with them.

Chimichurri is a go-to around here because it’s exceptionally easy and provides a bright punch of flavor along with a kick of heat. I love it as an alternative to walnut pesto.

For this chicken recipe, I double down on the chimichurri, using it for both marinade and serving over the top. I truly can’t get enough!

You’ll need some extra time to allow for marinading, but this grilled chicken cooks up quickly, making it perfect for a weeknight dinner on the patio.

Ingredients for chimichurri chicken

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Ingredients for a dish placed on a marble surface, including white wine vinegar, olive oil, parsley, garlic, oregano, raw chicken breast, and crushed red chile flakes.

Chicken breast – You can actually make this recipe using breasts or thighs, but I’ve included instructions for boneless skinless chicken breasts. If you use chicken thighs or bone-in chicken, you’ll need to increase cooking time.

Parsley – Use fresh flat-leaf parsley, not curly.

Oregano – Some chimichurri recipes call for cilantro, but I prefer the flavor of oregano instead. Make sure to use fresh oregano, not dried oregano.

Garlic – Don’t skimp on the garlic! Use 4 or more cloves.

Olive oil – A good quality olive oil is important here.

White wine vinegar – Vinegar adds a pop of brightness and tang to the sauce. You can also use red wine vinegar for a slightly different taste.

Salt and pepper – To season.

Crushed red chile flakes – A little bit of heat from the chile flakes adds depth to the sauce. You can add more or less to taste, but don’t omit it!

A plate with slices of grilled chicken topped with green chimichurri sauce. A fork is on the left side of the plate, and a knife is placed to the right. Green herbs and red pepper flakes are nearby.

How to make this recipe

Prep the sauce first. You can do this in advance; chimichurri keeps well in the refrigerator in a covered container.

Place the parsley, oregano, and garlic cloves into the bowl of a food processor and pulse until chopped. Scrape down the sides.

A food processor on a marble countertop contains freshly blended green sauce. A striped cloth is partially visible in the upper left corner.

Add in the olive oil, vinegar, salt, pepper, and chile flakes, pulsing until the sauce is almost smooth, but still has a bit of texture.

Place the chicken in a bowl or small baking dish and poke it with a fork or paring knife a few times. This will help the marinade penetrate into the chicken.

Two raw chicken breasts marinated with green herbs and oil are in a white baking dish. A blue basting brush lies next to the chicken.

Pour half the sauce over the chicken, reserving the rest for serving. Turn the chicken so it gets evenly coated on both sides.

Why marinate? Aside from adding flavor, marinating helps to keep the meat moist and not dry out over the flames. This is especially important with chicken breasts, which have less fat and can easily overcook.

Cover the chicken and place in the refrigerator.

You can marinade for as little as 30 minutes or as long as 24 hours. You can also freeze the chicken in the marinade and thaw when ready to cook.

After marinating, preheat grill to 400°F (medium high heat).

Two grilled chicken breasts on a white rectangular plate with tongs. A bowl of green sauce is placed nearby.

Cook the chicken for 6 to 8 minutes per side, until the internal temperature reaches 165°F.

Let the chicken cool a bit before slicing to allow the juices to redistribute, then serve with the reserved chimichurri sauce.

A hand is spooning green sauce over two pieces of grilled chicken breasts on a wooden cutting board. Fresh greens are visible in the background.

Recipe suggestions

If you have extra chimichurri sauce (or if you make a double batch — I recommend it!), you can use it with grilled vegetables or roasted potatoes. Try it on chimichurri grilled shrimp skewers or chimichurri egg muffins!

For a different flavor, make this chicken with mint chimichurri.

You can also make this recipe using steak, pork chops, fish, or even tofu!

Sometimes I mix the chimichurri into mayonnaise to make a creamy dip for fries or sandwich spread.

If you don’t have a grill or want to make this recipe in winter, you can use a grill pan or regular skillet on the stove. Cook over medium-high for 6-8 minutes per side.

I like to keep things simple when making this dish, and usually serve it up with vegetables that can cook alongside the chicken.

A grill basket is a great tool for cooking veggies if you don’t have a flat top grill like a Blackstone. If you prefer to use the stove or oven, you can always make roasted asparagus or roasted carrots!

A dish of grilled chicken breast sliced and topped with chimichurri sauce, served on a white oval plate. A fork is placed on the plate's edge. Background includes a striped cloth and greens.

This chicken can also be prepared as skewers, served over your favorite salads, or sliced and stuffed into a pita for a wonderful sandwich. You really can’t go wrong!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.