Chimichurri chicken is healthy, vibrant, flavorful as can be and SO easy to make in just 30 minutes! As much as I love comfort food, it’s simple (yet satisfying) recipes like this one that get me through the warmer months. This low carb, high protein dinner is a must-make and so worth firing up the grill for. If the craving happens to strike when it’s raining outside, no worries – you can make it on your stove top instead!

What’s in chimichurri chicken?

This Argentinian dinner recipe is vibrant, summery and easier to make than you may think with simple ingredients! Let’s take a quick look at the key ingredients:

Parsley: Make sure you’re using fresh parsley, not dried. Red Chili Pepper: You can swap this with crushed red pepper flakes if needed. Chicken Breasts: This recipe is easily adapted if you have thighs rather than breasts. Flatten the thighs so that they are an even thickness so that they cook uniformly. Be aware that they will require a slightly longer cooking time.

What is chimichurri?

Chimichurri is an Argentinian sauce or condiment. It’s kind of like a South American pesto! It’s traditionally served with grilled meats, most often with steak, but it’s delicious with chicken! Honestly, this recipe is my favorite way to serve chimichurri. It’s made with olive oil, red wine vinegar for some acidity, lots of fresh parsley, garlic, chili, oregano and salt and pepper. It’s fresh and bold in flavor and I love the color it adds to the plate!

How to Store and Reheat

Store your leftovers in the fridge for up to 4-5 days in an airtight container. I recommend reheating everything in the air fryer, oven or stovetop, but the microwave will also work if you’re short on time.

How to Freeze

You can freeze grilled chicken for up to 3 months in an airtight container. Let it fully cool to room temperature first. I do not recommend freezing the chimichurri!

Notes and Tips

No grill? No problem! You can also make this stove top. Heat a skillet over medium heat and add 1 tablespoon oil. Cooking times will be the same. The chimichurri will keep well covered in the fridge for around 4 to 5 days. I like to make the chimichurri the day before I grill the chicken so it’s one less thing to do. I always recommend using an instant read thermometer to check that the chicken is cooked through before serving. It should register at 165°F. Let the chicken rest for 5 minutes before slicing and serving so that the juices redistribute. If you’ve ever sliced grilled chicken too early (we’ve all been there before), you know how sad it is to watch it dry out!

How to Make Chimichurri Chicken Step by Step

Make the chimichurri: Combine 1/2 cup olive oil, 2 tbsp red wine vinegar, 3/4 cup flat-leaf parsley, 4 cloves garlic, 1 red chili pepper, 1 tsp dried oregano, 1 tsp kosher salt and 1/4 tsp ground black pepper. Combine the seasonings: Combine 1/2 tsp cumin, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Season the chicken: Rub the seasoning mixture evenly all over 4 chicken breasts. Grill the chicken: Grill the chicken over medium-high heat for 10-15 minutes, flipping halfway through. Assemble: Serve the chicken breasts with chimichurri both on top and on the side.

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