Grilled Chicken With Chimichurri Recipe: Herb-Forward Argentine Flavor

This recipe brings bold Argentine flavors straight to your grill with minimal effort. The chimichurri sauce, bright with parsley and garlic, cuts through the smoky richness of perfectly charred chicken.

I’ve refined this method to ensure the chicken stays juicy while developing a crisp, golden exterior. The sauce comes together in 5 minutes and tastes best when the flavors meld for at least 30 minutes.

Serve the grilled chicken topped with chimichurri, paired with crusty bread or roasted vegetables. The vibrant green sauce not only adds freshness but also makes the dish visually stunning.

Simple ingredients, professional results. This is the kind of meal that impresses without the fuss.

Ingredients for Grilled Chicken with Chimichurri

Fresh herbs, bold flavors, and perfectly grilled chicken await with these ingredients.

The chicken thighs are non-negotiable for juiciness—bone-in works too but takes longer to cook. For the chimichurri, fresh parsley and cilantro must be vibrant green and firm, not wilted. I source my herbs from Whole Foods or a local farmers market for peak freshness. The olive oil should be high-quality extra-virgin; California Olive Ranch is a reliable supermarket brand.

No cilantro? Flat-leaf parsley alone still delivers great flavor. Out of red wine vinegar? Apple cider vinegar at the same amount works in a pinch. For heat-sensitive palates, reduce the red pepper flakes by half. The shallot can be substituted with red onion if needed, though the flavor will be slightly sharper. Always use fresh garlic—jarred minced lacks the necessary punch.

Chimichurri tastes better after 30 minutes at room temperature, allowing the flavors to meld. Store leftovers in an airtight container in the fridge for up to 3 days. The grilled chicken keeps for 4 days refrigerated or can be frozen for 3 months.

Step-by-Step Instructions for Grilled Chicken With Chimichurri

Master the technique for juicy, flavorful chicken paired with vibrant herb sauce.

Step 1: Prepare and Season the Chicken

Pat the 2 lb Boneless Skinless Chicken Thighs completely dry with paper towels. This ensures even grilling and prevents steaming. Season both sides generously with 1 tsp Freshly Ground Black Pepper and 1.5 tsp Kosher Salt, pressing the seasoning into the meat for maximum adhesion.

Let the seasoned chicken rest at room temperature for 15-20 minutes while you prepare the chimichurri. This allows the salt to penetrate the surface slightly, enhancing flavor and moisture retention during cooking.

Step 2: Grill the Chicken to Perfection

Preheat your grill to medium-high heat (about 400°F). Brush the grates clean and oil them lightly. Place the chicken on the grill, skin-side down if using skin-on (though this recipe calls for skinless), and cook undisturbed for 5-6 minutes.

Flip the chicken and continue grilling for another 4-5 minutes until the internal temperature reaches 165°F and you see distinct grill marks. Avoid pressing the chicken with your spatula—this squeezes out precious juices. Transfer to a plate and tent loosely with foil to rest for 5 minutes.

Step 3: Prepare the Chimichurri Base

In a food processor or blender, combine the 1.5 cups Fresh Flat-Leaf Parsley, 0.5 cup Fresh Cilantro, 6 cloves Garlic Cloves, 1 whole Shallot, 1 tsp Dried Oregano, and 0.5 tsp Crushed Red Pepper Flakes. Pulse until finely chopped but not puréed—you want texture in your chimichurri.

Scrape down the sides as needed. The mixture will look thick and pasty at this stage, but the liquid ingredients will balance it out in the next step.

Step 4: Emulsify and Balance the Sauce

Transfer the herb mixture to a bowl. Stir in the 0.25 cup Red Wine Vinegar, 2 tbsp Lemon Juice, and 1 tsp Lemon Zest. Let this sit for 2 minutes to allow the flavors to meld slightly.

Slowly drizzle in 0.75 cup Extra-Virgin Olive Oil while whisking constantly to create an emulsified sauce. Taste and adjust seasoning if needed, though the salt from the chicken and the acidity from the vinegar and lemon should provide perfect balance. The chimichurri should be vibrant green with visible herb flecks.

Step 5: Serve and Enjoy

Slice the rested chicken against the grain if desired, or leave the thighs whole. Arrange on a platter and spoon the chimichurri generously over the top. Serve the remaining sauce on the side for dipping.

The chimichurri will intensify in flavor as it sits, but it’s best served fresh. The acidity from the vinegar and lemon cuts through the richness of the chicken, while the herbs provide a bright, fresh contrast to the smoky grill flavors.

Wine and Beer Pairings for These Flavors

White Wine Pairings

A crisp Argentine Torrontés is my top pick—its floral notes and bright acidity mirror the chimichurri’s freshness. Chilled to 45-50°F, it refreshes your palate between smoky bites. I serve it in Riedel Veritas glasses for optimal aroma.

Red Wine Options

Malbec from Mendoza offers bold fruit that stands up to the grill’s char. The wine’s earthy undertones complement the oregano in your sauce. Serve slightly below room temperature at 60-65°F for best results.

Beer Pairings

An Argentine lager like Quilmes provides crisp carbonation that cleanses your palate. Its light body won’t overwhelm the dish’s herb-forward profile. For craft lovers, try a Belgian witbier with citrus notes. 🍺

Non-Alcoholic Choices

Sparkling water with lime wedges offers refreshing contrast to the richness. I also love iced hibiscus tea—its tartness echoes the chimichurri’s acidity. Serve both well-chilled for maximum satisfaction.

Cocktail Alternative

A Pisco Sour brings South American authenticity to your table. The lime juice in the cocktail harmonizes with the chimichurri’s citrus elements. I garnish mine with three drops of Angostura bitters for depth. ✨

Frequently Asked Questions