Chimichurri Grilled Chicken Recipe

Introduction

Chimichurri grilled chicken is a vibrant, flavorful dish perfect for any grill lover. Marinated in a zesty herb sauce and served with creamy garlic sauce, it makes an easy and delicious meal.

Ingredients

• 4 boneless skinless chicken thighs
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon red chili flakes
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked rice or quinoa
• Optional toppings: 1 avocado sliced, 1 cup roasted vegetables, 1/2 cup pickled onions

Instructions

1. Step 1: Finely chop parsley and cilantro, then mix with garlic, red wine vinegar, olive oil, salt, pepper, and chili flakes to make the chimichurri. Let it sit for 15 minutes to develop flavor.
2. Step 2: In a bowl, whisk mayonnaise, lemon juice, and minced garlic until smooth to create the garlic sauce. Add a little water if you prefer a thinner consistency.
3. Step 3: Coat the chicken thighs with olive oil, salt, pepper, and two spoonfuls of chimichurri. Marinate in the refrigerator for 30 minutes.
4. Step 4: Preheat your grill to medium-high heat. Grill the chicken for 5 to 7 minutes per side, until fully cooked and slightly charred.
5. Step 5: Divide the cooked rice or quinoa into bowls, top with sliced grilled chicken, spoonfuls of chimichurri, and a drizzle of garlic sauce. Add any desired toppings like avocado, roasted vegetables, or pickled onions.
6. Step 6: Serve warm with extra chimichurri and garlic sauce on the side for added flavor.

Tips & Variations

• Use chicken breasts if preferred, but reduce grilling time slightly to prevent drying out.
• For a milder chimichurri, reduce or omit the red chili flakes.
• Make the chimichurri ahead of time to deepen the flavors.
• Try swapping mayonnaise for Greek yogurt in the garlic sauce for a lighter option.

Storage

Store leftover grilled chicken and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently on the grill or in a skillet to keep it moist. Sauce can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs in the chimichurri?

Yes, you can add or substitute herbs like oregano or basil for a different flavor profile, though traditional chimichurri features parsley and cilantro.

Is this recipe suitable for meal prep?

Absolutely! The grilled chicken, rice or quinoa, and sauces store well separately, making this a convenient and flavorful meal prep option.

Chimichurri Grilled Chicken Recipe

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★★★★★

4.9 from 58 reviews

This Chimichurri Grilled Chicken recipe features juicy, marinated chicken thighs grilled to perfection and served with vibrant chimichurri sauce, a creamy garlic sauce, and a bed of rice or quinoa. The fresh herbs, tangy vinegar, and flavorful spices make this dish a tasty and colorful meal that’s perfect for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian / Latin American

Ingredients

Scale 1x2x3x

For Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red chili flakes

For Garlic Sauce

• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 2 garlic cloves, minced (additional to chimichurri)
• Water as needed (optional, to thin)

For Chicken

• 4 boneless skinless chicken thighs
• 3 tablespoons olive oil
• Salt and black pepper to taste

For Serving

• 2 cups cooked rice or quinoa
• Optional toppings: 1 avocado, sliced
• 1 cup roasted vegetables
• 1/2 cup pickled onions

Instructions

1. Prepare Chimichurri Sauce: Finely chop the parsley and cilantro. In a bowl, combine the chopped herbs with minced garlic, red wine vinegar, olive oil, salt, black pepper, and red chili flakes. Stir thoroughly and let the mixture sit for 15 minutes to allow the flavors to meld.
2. Make Garlic Sauce: In a separate bowl, whisk together the mayonnaise, lemon juice, and additional minced garlic until smooth. Add a small amount of water if a thinner consistency is preferred. Set aside.
3. Marinate Chicken: Coat the chicken thighs with olive oil, salt, and pepper. Add two spoonfuls of the prepared chimichurri sauce and rub it into the chicken thoroughly. Place the chicken in the refrigerator and marinate for 30 minutes to enhance flavor.
4. Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill and cook for 5 to 7 minutes on each side, or until the chicken is fully cooked and has a slight char for extra flavor.
5. Assemble and Serve: In serving bowls, add a base of cooked rice or quinoa. Top with the sliced grilled chicken. Spoon extra chimichurri sauce over the chicken, drizzle with garlic sauce, and add any optional toppings like avocado slices, roasted vegetables, or pickled onions to enhance the dish.
6. Enjoy Warm: Serve the assembled bowls warm, with additional chimichurri and garlic sauce on the side for guests to add more if desired.

Notes

• You can substitute chicken breasts for thighs if preferred, but cooking times may vary.
• Marinating longer than 30 minutes can deepen the flavor but avoid exceeding 4 hours to prevent texture changes.
• Adjust the amount of red chili flakes according to your preferred spice level.
• Grill marks and slight charring enhance the smoky flavor, but avoid burning the chicken.
• This dish pairs well with a fresh green salad or grilled vegetables for a complete meal.

Keywords: chimichurri, grilled chicken, grilled chicken thighs, Argentine sauce, garlic sauce, grilled dinner, easy chicken recipe, healthy grilled chicken