If you are craving a vibrant, succulent meal that bursts with flavor, this Grilled Chicken with Chimichurri Sauce Recipe is exactly what you need. Marrying perfectly grilled tender chicken breasts with a bright, herbaceous Argentinean chimichurri sauce, this dish dances effortlessly between smoky, savory, and zesty. The freshness of parsley, a hint of garlic, and a touch of red pepper flakes in the chimichurri bring bold yet balanced notes that transform simple grilled chicken into something truly special. Whether it’s a casual weeknight dinner or an impressive weekend cookout, this recipe will quickly become one of your favorites to share with family and friends.

Ingredients You’ll Need

The image shows three raw chicken breasts placed side by side on a white plate, which is laid on a white marbled surface. Above the plate, there is a small bowl with pieces of red onion circular slices and a small cup with a golden liquid, likely oil or syrup. To the left of the plate, there is a small bunch of fresh green parsley. Nearby are five small white dishes: one with salt, one with black pepper, one containing fresh green herbs, and two others holding red spices, one bright red powder and the other red flakes. The handle of a small copper saucepan with a wooden handle points upward near the center. The composition is clean and arranged neatly, with a bright natural light. photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients is half the fun, and this recipe keeps it refreshingly straightforward. Each element is chosen to contribute to the depth of flavor and texture — from the hearty chicken breasts to the fresh herbs and vibrant red onions in the chimichurri. Simple but essential, these ingredients ensure a dish that’s as colorful in taste as it is on your plate.

1/2 cup extra virgin olive oil: Provides a silky base for the chimichurri and helps marry the flavors beautifully.
1/4 cup white vinegar: Adds the perfect tang to brighten the sauce and balance the richness of the chicken.
2 garlic cloves: Infuses a punchy, aromatic depth that’s key to that signature chimichurri flavor.
1 tsp salt: Enhances all the natural flavors and seasons both the sauce and chicken perfectly.
1 tsp fresh oregano (or dried): Brings earthy herbal notes essential for authentic chimichurri.
1 cup fresh parsley (packed): The star herb offering freshness, vivid green color, and a slight peppery bite.
1/4 cup red onions (diced): Adds a crisp texture and a mild sweetness to the sauce.
Dash of red pepper flakes: Provides a subtle heat that lifts the entire dish.
Dash of honey (optional): A little sweetness to balance out the acidity and spice.
3 free range organic medium chicken breasts: The juicy, protein-packed centerpiece of this dish, best when hand-selected for quality.
1 tbsp olive oil: Used to lightly coat the chicken, ensuring it grills to a perfect golden crust.
1 tsp paprika: Adds smoky warmth and a beautiful reddish hue on the chicken’s surface.
Salt and pepper to taste: The classic seasoning duo to elevate the chicken’s natural flavor.

How to Make Grilled Chicken with Chimichurri Sauce Recipe

Step 1: Prepare the Chimichurri Sauce

Start by combining the olive oil, white vinegar, garlic cloves, salt, oregano, fresh parsley, diced red onions, red pepper flakes, and optional honey in a food processor or high-speed blender. Pulse everything on low for about three minutes until the ingredients meld into a vibrant, herb-packed sauce. The chimichurri should be slightly chunky but well combined, packed with a lively blend of herbs and spices ready to elevate your chicken.

Step 2: Brine the Chicken Breasts

To keep your chicken incredibly juicy and tender, brine it before grilling. Stir 2 tablespoons of kosher salt into warm water and submerge the chicken breasts for 15 to 30 minutes. This step might seem small, but it makes a huge difference by enhancing moisture retention during cooking.

Step 3: Season the Chicken

After brining, pat the chicken dry thoroughly with paper towels—they must be dry to get that perfect sear. Brush olive oil evenly over each breast, then sprinkle paprika, salt, and pepper on all sides. This seasoning combo adds the smoky, savory flavor that pairs wonderfully with the fresh chimichurri.

Step 4: Fire Up the Grill

If using a gas grill, clean the grates with a steel grill brush and oil them well by wiping a paper towel soaked in cooking oil across the bars. Heat the grill with all burners set to medium-high until it reaches approximately 450 degrees Fahrenheit. Properly prepared grates prevent sticking and help develop the signature grill marks.

Step 5: Grill the Chicken

Place the chicken breasts directly on the grill grates and cook for about six minutes on each side. Keep an eye on the chicken, turning as needed to avoid burning. Use a meat thermometer to check the internal temperature—you want it to reach a safe 165 degrees Fahrenheit to ensure juicy and well-cooked chicken.

Step 6: Serve with Chimichurri Sauce

Once grilled to perfection, remove the chicken from the heat and let it rest for a couple of minutes. Then, plate the chicken breasts and generously drizzle the bright chimichurri sauce on top. This finishing touch transforms the dish with fresh, herbal vibrancy that will have everyone asking for seconds.

How to Serve Grilled Chicken with Chimichurri Sauce Recipe

A white plate holds three main parts: on the right, a creamy light beige mashed potato scoop with a smooth but slightly textured surface; in the center, several slices of grilled chicken with a golden-brown seared top, topped with a green sauce spread unevenly over the middle; on the left, a small pile of fresh dark green spinach leaves with smooth, shiny surfaces. The plate sits on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra burst of color and flavor, add a few fresh parsley sprigs or thin slices of red onion on top of the chimichurri. A light squeeze of fresh lemon or lime juice can also give it a zesty lift just before serving. These garnishes make the dish look as good as it tastes.

Side Dishes

This recipe plays beautifully with simple sides like grilled vegetables, roasted potatoes, or a crisp green salad. Rice or quinoa dressed with lemon and herbs also pairs wonderfully, soaking up any leftover chimichurri sauce for an extra flavor punch.

Creative Ways to Present

Try slicing the grilled chicken and serving it over a bed of mixed greens with dollops of chimichurri scattered around. Another fun idea is to use the chicken for sandwiches or wraps, layering with fresh vegetables and a drizzle of chimichurri for a quick and flavorful meal. Presentation is all about balancing the vibrant colors and textures on your plate.

Make Ahead and Storage

Storing Leftovers

Keep any leftover grilled chicken and chimichurri sauce in separate airtight containers in the refrigerator. Chicken will stay fresh up to three days, while the chimichurri keeps well for up to five days, retaining its bright flavor.

Freezing

If you want to freeze portions, wrap the chicken breasts tightly in plastic wrap and store in a freezer-safe bag for up to two months. It’s best to freeze the chimichurri sauce separately in a small container or ice cube trays for easy use later.

Reheating

To reheat grilled chicken, gently warm it in a skillet over medium heat or use the microwave in short bursts to avoid drying it out. Add fresh chimichurri over the chicken after reheating to restore its signature zesty freshness.

FAQs

Can I use dried herbs instead of fresh for the chimichurri?

While fresh herbs are ideal for that vibrant, fresh flavor in chimichurri, dried herbs can work in a pinch. If using dried oregano or parsley, reduce the quantity as their flavors are more concentrated and don’t provide the same fresh brightness.

Is it necessary to brine the chicken?

Brining is not absolutely required but highly recommended because it helps the chicken stay moist and flavorful after grilling. Without brining, the chicken may dry out more easily, especially on a hot grill.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri actually tastes even better after sitting for a few hours or overnight as the flavors have time to meld. Keep it refrigerated in a sealed container until you’re ready to serve.

What if I don’t have a grill? Can I cook the chicken another way?

You can certainly cook the chicken on a stovetop grill pan or even bake it in the oven. Just be sure to get a good sear on high heat and then finish cooking to the proper internal temperature for the best results.

How spicy is this Grilled Chicken with Chimichurri Sauce Recipe?

The dish has a gentle kick thanks to the red pepper flakes in the chimichurri, but it’s very mild overall. You can adjust the spiciness by adding more or less chili flakes depending on your preference.

Final Thoughts

This Grilled Chicken with Chimichurri Sauce Recipe is one of those delightful dishes that manages to be both simple and bursting with flavor. It’s perfect for impressing guests or just elevating your everyday dinner routine. Once you’ve experienced the freshness of homemade chimichurri paired with perfectly grilled chicken, you’ll want to make it again and again. Trust me, your taste buds and your loved ones will thank you!