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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.
We can grill year-round, but grilling in late spring and summer just feels more special, thanks in part to the fresh ingredients bursting from the garden.
Our garden herbs have been exploding lately. In fact, my parsley plant is in dire need of culling again, so I’ve taken to mixing up a variety of sauces to preserve them. I tend to make more sauce than needed for a particular recipe and then freeze the extra so I always have it on hand, even if I don’t have any herbs left.
For this chicken recipe, the original called for just serving the chimichurri over the top, but since I absolutely love chimichurri, I thought marinading the chicken would be a better way to enjoy the flavor, as well as having extra to serve with it.
Aside from adding flavor, marinading helps to keep the meat moist and not dry out over the flames.
You can marinade for as little as 20 minutes or as long as a few hours. I like to poke the chicken a couple of times with a fork to help the flavor seep into the chicken.
Have you ever had chimichurri? I think I might actually like it better than the summer stalwart homemade pesto sauce, thanks to the added zing from the lemon. I use it anywhere pesto would go, including in my scrambled eggs and over pasta. It’s particularly delicious with crispy roasted potatoes, too.
The chimichurri sauce comes together really easily. Just blitz the ingredients together in your food processor or blender, scraping down the sides as needed. You can do it in advance to save time if you like, and it will keep in the fridge for a few days.
grilling chimichurri chicken
I also grilled broccoli for this meal, which I highly recommend as an alternative to steaming. If you have a grill basket it is super easy, but you can also make sure your broccoli is cut large so it doesn’t fall through the grates.
Once everything is done (use your meat thermometer to make sure!), take your extra sauce and drizzle it over the whole dish, use it as a dipping sauce, or even whisk it into a bit of mayonnaise for a creamy dip.
This summer I am planning to grill all manner of things we haven’t tried before, and a few we want to try again (hello, grilled peaches and whole fish!) that we enjoyed the first time around.
Adding chimichurri sauce is a fun way to make weeknight dinners exciting again. Try it the next time you’re stumped about the dinner plan!
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Grilled Chimichurri Chicken
- 3 tablespoons olive oil, divided
- 3/4 cup packed fresh flat-leaf parsley
- 1 tablespoon white wine vinegar
- 2 cloves garlic
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 2 large or 4 small boneless skinless chicken breasts
- In a food processor or blender, combine oil, parsley, vinegar, garlic, salt, and crushed red chile flakes. Pulse until smooth.
- Place the chicken in a bowl and pour half the sauce over the top, reserving the other half for later. Turn chicken to coat. Cover and let rest in the refrigerator for at least 20 minutes.
- When ready to cook, preheat grill. Cook chicken over medium heat for about 15 minutes, until no longer pink and a thermometer reads 170°F.
- Serve chicken with remaining sauce spooned over the top.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…