Grilled Chimichurri Chicken
- 1 day ago
- 2 min read
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 6
Why I Love This Recipe
This one's a regular in my house — juicy grilled chicken with a punchy, herb-loaded chimichurri. It's simple, it's nourishing, and it's the kind of recipe that makes a weeknight dinner feel like a backyard gathering. Naturally gluten-free and dairy-free, and just as good the next day over rice or greens.
Ingredients
Chicken:
2 lbs boneless, skinless chicken thighs (or breasts, if you prefer leaner)
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Chimichurri:
1 cup parsley, finely chopped
½ cup cilantro, finely chopped
2 garlic cloves, minced
½ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp oregano
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
Instructions
Mix all chimichurri ingredients together in a bowl. Cover and chill for at least 30 minutes to let the flavors come together.
Rub the chicken all over with olive oil, paprika, garlic powder, salt, and pepper.
Preheat grill to medium-high (about 400°F). Grill chicken 5–6 minutes per side, until internal temperature reaches 165°F.
Let the chicken rest for 5 minutes, then spoon chimichurri generously over the top to serve.
Wilson Eats Notes
Hand-chop the herbs if you can — it gives the chimichurri better texture than a food processor.
This recipe is naturally gluten-free, dairy-free, and easy to prep ahead.
The chimichurri can be made several hours in advance and stored in the refrigerator.
Leftover chicken and chimichurri make an excellent lunch the next day over rice or greens.
Nicole's Hosting Tip
Set the chicken platter in the center of the table with the chimichurri spooned over the top (or in a small bowl alongside for everyone to add more). Pair with a chilled rosé, a light lager, or sparkling water with lime, and you've got an effortless meal that feels restaurant-worthy without spending hours in the kitchen.
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