Easy Grilled Chicken With Chimichurri Sauce for Fresh Flavor

These grilled chicken thighs with chimichurri are the kind of summer dinner that tastes bright, bold, and effortless. The chicken turns juicy and tender on the grill, while the fresh green sauce adds a punch of herbs, garlic, vinegar, lemon, and just a little heat.

If you love grilled chicken with chimichurri sauce, this recipe is an easy one to keep in your warm-weather rotation. It feels fresh enough for a light dinner but satisfying enough for a family meal.

The chimichurri works beautifully because it does double duty. A little goes on the chicken before grilling, and the rest gets spooned over the top when everything is hot and smoky.

The flavor is herby, tangy, garlicky, and savory with a clean citrus finish. It wakes up the richness of chicken thighs and makes the whole plate taste fresh instead of heavy.

This is also a practical recipe for busy nights. The sauce comes together quickly, the chicken cooks fast, and you can prep the marinade ahead of time.

Serve it with grilled corn, rice, roasted potatoes, a crisp salad, or warm flatbread. It’s simple enough for a weeknight but pretty enough for a backyard dinner with friends.

Save this grilled chimichurri chicken recipe for BBQ season, meal prep, easy summer dinners, or anytime you want juicy chicken with big fresh flavor.

Quick Intro Summary

Fresh grilled chicken · Easy summer dinner · Juicy, herby, bright, and flavor-packed

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes, including marinating
• Servings: 4
• Calories: Approximately 444 per serving
• Course: Main Dish
• Cuisine: Argentinian-inspired

Why You’ll Love This Recipe

• It uses a fresh homemade chimichurri sauce as both marinade and topping.
• The chicken thighs stay juicy, tender, and flavorful on the grill.
• It’s quick enough for weeknights but impressive enough for guests.
• The sauce is bright, garlicky, herby, and perfect for summer meals.
• You can grill it outside or cook it indoors in a grill pan or skillet.
• Leftover chimichurri is amazing with vegetables, fish, steak, rice, and sandwiches.

Ingredients

For the Chicken

• 2 pounds boneless skinless chicken thighs
• Salt and black pepper, to taste
• 1/4 cup chimichurri sauce, for marinating
• Extra chimichurri sauce, for serving

For the Chimichurri Sauce

• 1/2 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1 tablespoon fresh oregano, or 1 teaspoon dried oregano
• 1 small shallot, peeled and roughly chopped
• 2 garlic cloves, peeled
• 1/2 jalapeño, seeded for mild heat
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

How to Make It

1. Make the chimichurri

Add the parsley, cilantro, oregano, shallot, garlic, and jalapeño to a food processor.

Pulse until the herbs and aromatics are finely chopped, but not completely smooth.

2. Add the liquids

Pour in the lemon juice, red wine vinegar, olive oil, salt, and black pepper.

Pulse a few more times until the sauce is combined and spoonable. It should look rustic and herby, not creamy or fully blended.

3. Season the chicken

Place the chicken thighs in a shallow dish or large bowl.

Pat them dry, then season both sides with salt and pepper.

4. Marinate

Spoon about 1/4 cup of the chimichurri over the chicken.

Turn the chicken to coat it well. Cover and refrigerate for at least 20 minutes, or up to 24 hours for deeper flavor.

5. Preheat the grill

Heat your grill to medium-high.

Let the chicken sit at room temperature for about 10 to 15 minutes while the grill heats. This helps it cook more evenly.

6. Grill the chicken

Place the chicken thighs on the hot grill.

Cook for about 5 to 6 minutes per side, or until the chicken is nicely charred and cooked through.

7. Check for doneness

The chicken is ready when the thickest part reaches 165°F.

Let it rest for a few minutes so the juices settle.

8. Serve with extra sauce

Spoon fresh chimichurri over the grilled chicken just before serving.

Serve warm with your favorite summer sides.

Recipe Notes and Tips

• Do not over-blend the chimichurri. A slightly chunky texture gives the sauce the best fresh flavor.
• Use fresh herbs whenever possible. They make the sauce taste brighter and more vibrant.
• For a more traditional parsley-forward flavor, replace the cilantro with extra parsley.
• Remove the jalapeño seeds for mild heat, or leave some in if you like spice.
• Boneless chicken thighs cook quickly, so keep an eye on the grill.
• Let the chicken rest before slicing so it stays juicy.
• If using chicken breasts, pound them to an even thickness so they cook evenly.
• Always keep the sauce used for marinating separate from the sauce you spoon over cooked chicken.

Easy Variations

• Chicken Tender Version: Use chicken tenders and reduce the cook time slightly.
• Chicken Breast Version: Use thin chicken breasts or cutlets for a leaner option.
• Spicy Chimichurri Chicken: Add more jalapeño or a pinch of red pepper flakes.
• Lemon Herb Chicken: Add extra lemon zest for a brighter citrus flavor.
• Indoor Chimichurri Chicken: Cook the chicken in a cast iron skillet or grill pan.

What to Serve With It

Serve grilled chicken thighs with chimichurri alongside grilled corn, coconut lime rice, cilantro lime rice, roasted potatoes, or a fresh tomato cucumber salad.

It also pairs well with warm pita, flatbread, grilled vegetables, black beans, quinoa salad, or a simple green salad.

For a backyard BBQ plate, add corn on the cob, pasta salad, watermelon salad, or crispy smashed potatoes.

You can also slice the chicken and serve it in wraps, grain bowls, tacos, or over salad greens.

Storage and Reheating

Store leftover grilled chicken in an airtight container in the refrigerator for 3 to 4 days.

Keep leftover chimichurri in a separate jar or container in the refrigerator. For the freshest flavor, use it within a few days.

Reheat chicken gently in a skillet over low heat, in the oven at 325°F, or in the microwave in short intervals.

Add a spoonful of chimichurri after reheating to freshen up the flavor.

Leftover chimichurri can also be frozen in small portions. Ice cube trays work well for freezing little amounts that you can thaw later.

FAQs

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well, but they cook faster and can dry out more easily. Pound them to an even thickness and check for doneness early.

Can I make this recipe indoors?

Yes. Use a grill pan or cast iron skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes per side, depending on thickness.

How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes. For stronger flavor, you can marinate it for several hours or up to 24 hours in the refrigerator.

Is chimichurri spicy?

It can be mild or spicy depending on how much jalapeño you use. Remove the seeds for a gentler sauce, or add more pepper for extra heat.

Can I make chimichurri ahead of time?

Yes. You can make it ahead and store it in the refrigerator. The flavor is best when it is fresh, but it still works well after chilling.

What else can I use chimichurri on?

Spoon it over steak, shrimp, salmon, roasted vegetables, potatoes, rice bowls, sandwiches, or grilled corn.