Grilled Chimichurri Chicken: 7 Flavorful Secrets Revealed

Grilled Chimichurri Chicken is one of those dishes that transports me back to a sun-drenched afternoon in Argentina, where I first tasted this vibrant chimichurri herb sauce. The moment I took my first bite, I was blown away by the explosion of flavors—fresh parsley, zesty garlic, and a hint of heat from the chili pepper dancing on my palate. This easy grilled chimichurri chicken recipe with fresh herbs has become a staple in my home, especially when I’m craving something juicy and full of life. The chicken thighs soak up the chimichurri marinade beautifully, resulting in a dish that’s not just tender but also bursting with that zesty, aromatic goodness. Trust me, the smell of this grilling will have your neighbors wandering over, hoping to catch a whiff. So, grab your grill and let’s get cooking!

Why You’ll Love It

• Flavor Explosion: The chimichurri marinade brings a burst of fresh, zesty flavors that elevate the juicy grilled chicken.
• Quick Prep: With just 15 minutes of prep time, you can have a delicious meal ready in under 30 minutes!
• Healthy Option: This low-carb grilled chimichurri chicken is packed with protein and healthy fats, making it a guilt-free delight.
• Budget-Friendly: Using simple ingredients, this recipe is easy on the wallet while still impressing your dinner guests.
• Versatile: Perfect for BBQs, weeknight dinners, or meal prep—this dish fits any occasion!
• Make-Ahead: Marinate the chicken overnight for even more flavor, saving you time when you’re ready to grill.
• Family Favorite: Kids and adults alike will love the vibrant flavors, making it a hit for everyone at the table.

Ingredients for Grilled Chimichurri Chicken

To make the best Grilled Chimichurri Chicken, you’ll need the freshest ingredients possible. The vibrant flavors of this dish come from the herbs and spices, so trust me—fresh is key!

• 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced
• 2 tablespoons fresh oregano leaves, finely minced
• 2 cloves garlic, finely minced
• 1 small shallot, finely minced
• 1 small serrano chili, optional, seeds removed and finely minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 2 lbs. boneless skinless chicken thighs

Each ingredient plays a vital role: the parsley and oregano bring freshness, while garlic and shallot add depth. The vinegar provides a tangy kick, and the olive oil ties it all together, making this chimichurri-marinated grilled chicken a must-try!

How to Make Grilled Chimichurri Chicken

1. Step 1: In a small bowl, combine the finely minced parsley, oregano, garlic, shallot, and serrano chili (if using). Stir everything together until well mixed—this is where the magic begins!
2. Step 2: Drizzle in the red wine vinegar, followed by the sea salt and freshly ground black pepper. As you mix, inhale the fresh aroma—trust me, it’s heavenly!
3. Step 3: Slowly add the extra virgin olive oil while stirring. Taste the chimichurri and adjust seasoning if needed; you want it to sing with flavor!
4. Step 4: Place your boneless skinless chicken thighs in a bowl or a resealable plastic bag. Pour half of the chimichurri over the chicken and coat it well. Let it marinate for at least 1 hour, or better yet, overnight in the refrigerator for deeper flavor.
5. Step 5: When you’re ready to grill, preheat your grill or grill pan to medium-high heat. You want it sizzling hot for that perfect char!
6. Step 6: Remove the chicken from the marinade, allowing any excess to drip off. Place the thighs on the grill and cook for about 5-7 minutes on each side or until they’re beautifully browned and cooked through. You’ll know they’re done when the juices run clear, and the chicken has a lovely golden color.
7. Step 7: Once cooked, let the chicken sit for about 5 minutes. This helps to keep it juicy! Serve warm with a generous drizzle of the remaining chimichurri sauce on top.

Pro Tips for the Best Grilled Chimichurri Chicken

Ready to take your Grilled Chimichurri Chicken to the next level? Here are some pro tips that I swear by:

• Use Fresh Herbs: The flavor of fresh herbs is unmatched. Whenever possible, opt for freshly picked parsley and oregano to really elevate your dish.
• Marinate Longer: If you have the time, let the chicken marinate overnight. This not only enhances the flavor but also ensures that your chicken stays super juicy.
• Preheat Properly: Make sure your grill is fully preheated before adding the chicken. This helps to achieve those beautiful grill marks and a nice sear.
• Don’t Overcook: Keep an eye on your chicken! Overcooked chicken can become dry. Use a meat thermometer and aim for an internal temperature of 165°F (75°C) for perfectly juicy results.

What’s the secret to perfect Grilled Chimichurri Chicken?

The secret lies in the marinade! A good chimichurri should be bright and flavorful, so don’t hesitate to adjust the acidity and seasoning to your taste. A splash of lemon juice can also brighten up the dish even more!

Can I make Grilled Chimichurri Chicken ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance. Just remember to keep it refrigerated until you’re ready to grill. This makes it a great option for meal prep or summer BBQs!

How do I avoid common mistakes with Grilled Chimichurri Chicken?

Avoid the temptation to keep flipping the chicken too often. Let it sear on one side before turning for that perfect char. Additionally, always let it rest for a few minutes after grilling to lock in those juices!

Best Ways to Serve Grilled Chimichurri Chicken

When it comes to plating your Grilled Chimichurri Chicken, presentation is key! I love to serve the chicken thighs on a vibrant platter, drizzling extra chimichurri over the top for that pop of color. Pair it with a refreshing summer salad—think mixed greens, cherry tomatoes, and a squeeze of lime for brightness. For a heartier option, serve it alongside grilled veggies or a fluffy quinoa salad, which complements the herbaceous notes beautifully. And don’t forget some crusty bread to soak up any leftover chimichurri sauce! It’s the perfect meal for summer gatherings or a cozy weeknight dinner that’ll leave everyone asking for seconds.

Nutrition Facts for Grilled Chimichurri Chicken

Each serving of this delicious Grilled Chimichurri Chicken provides a healthy dose of nutrients that support your active lifestyle. Here’s the estimated nutrition breakdown per chicken thigh:

• Calories: 320
• Fat: 20g
• Protein: 30g
• Carbohydrates: 2g
• Sodium: 400mg
• Fiber: 1g
• Sugar: 0g

This is an estimate and may vary depending on the specific ingredients used and portion sizes.

How to Store and Reheat Grilled Chimichurri Chicken

To keep your Grilled Chimichurri Chicken fresh and flavorful, store any leftovers in an airtight container. If you’re placing them in the fridge, they’ll stay good for about 3-4 days. For longer storage, you can freeze the chicken; just wrap each piece tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag. This will help prevent freezer burn, allowing it to last up to 3 months!

When you’re ready to enjoy your leftovers, the best way to reheat them is by gently warming them in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to retain moisture. You can also use a microwave, but be sure to heat it in short intervals to avoid drying it out. Enjoy your delicious grilled chicken like it was just made!

Frequently Asked Questions About Grilled Chimichurri Chicken

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can absolutely use chicken breasts! However, keep in mind that chicken thighs tend to be juicier and more forgiving if overcooked. If you go with breasts, be mindful of the cooking time—about 6-8 minutes per side should do the trick to avoid dryness.

What can I serve with Grilled Chimichurri Chicken?

This dish pairs beautifully with a wide range of sides! Consider serving it with grilled vegetables, a zesty corn salad, or even a simple rice pilaf. You can also add a fresh green salad for a light and healthy meal.

How long does the chimichurri sauce last?

Homemade chimichurri sauce can last in the fridge for up to a week when stored in an airtight container. Just give it a good stir before using, as the ingredients may settle.

Can I make the chimichurri sauce ahead of time?

Absolutely! Making the chimichurri sauce ahead of time not only saves you prep time but also allows the flavors to meld beautifully. For a bright, flavorful side, pair it with this Feta Cranberry Chickpeas with Lemon Vinaigrette—it complements the grilled chicken perfectly. Just keep the sauce refrigerated until you’re ready to marinate your chicken!

Variations of Grilled Chimichurri Chicken You Can Try

• Spicy Chimichurri Chicken: Add more heat by increasing the amount of serrano chili or incorporating red pepper flakes into your chimichurri for a fiery kick that will tantalize your taste buds.
• Citrus-Infused Grilled Chicken: Mix in some freshly squeezed lime or orange juice into the chimichurri marinade for a bright, zesty twist that complements the herbs beautifully.
• Herb-Infused Chicken: Experiment with different herbs! Try swapping out parsley for cilantro or adding fresh mint to the chimichurri for a unique flavor profile that brings a refreshing vibe.
• Grilled Chicken Skewers: Cut the chicken into bite-sized pieces and thread them onto skewers before marinating and grilling. This makes for fun, easy-to-eat bites perfect for picnics or parties!

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