Grilled Chicken Chimichurri for Summer Dinners

I first heard about chimichurri at a dinner party last summer when someone brought this gorgeous platter of grilled meat with the most vibrant green sauce I’d ever seen. The host kept raving about how it was this traditional Argentine sauce that made everything taste incredible, but honestly, I was skeptical. How good could a simple herb sauce really be?

Then I tried it, and I completely understood what all the fuss was about. It was like someone had captured the essence of a garden in a bowl – fresh, bright, garlicky, with just enough acidity to make your taste buds wake up. I spent the rest of the evening asking questions about how to make it, but the recipe seemed almost too simple to be true.

When I got home, I started researching chimichurri and discovered it really was just a handful of fresh ingredients blended together. No complicated techniques, no exotic ingredients I’d have to hunt down at specialty stores. Just parsley, garlic, olive oil, vinegar, and a few basic seasonings that I already had in my kitchen.

The first time I made it to go with grilled chicken, I was amazed at how something so straightforward could completely transform an ordinary weeknight dinner. The sauce was bright and herbaceous, cutting through the richness of the chicken while adding layers of flavor that made every bite interesting.

What Is Grilled Chicken Chimichurri Sauce?

Grilled Chicken Chimichurri is one of those dishes that feels fancy but is secretly so simple. It’s juicy grilled chicken paired with a bright, herby sauce made from fresh parsley, garlic, olive oil, vinegar, and a little chili for kick. I still remember the first time I made it on a warm evening, the smell of the grill, the way that green sauce sizzled when it hit the hot chicken, and how everyone kept asking for more. The chimichurri adds a bold, tangy flavor that wakes up the whole plate. It’s not just dinner, it’s a little taste of summer on every bite.

Why You’ll Love This Easy Grilled Chicken Recipe

You’ll love this easy grilled chicken recipe because it’s simple to make, full of flavor, and perfect for warm days when you want something fresh but not heavy. The chicken turns out tender and juicy with just the right blend of spices, and the chimichurri sauce adds a bright, herby taste that brings everything to life. I like making it when I have friends or family over, and we want to eat outside and enjoy the weather. It doesn’t take much time, but it always feels special, like a little treat made with love.

Key Ingredients in Grilled Chicken Chimichurri Sauce

• Chicken breasts – Boneless and skinless. They’re lean, quick to cook, and soak up the spices perfectly.

• Ground cumin – Adds warmth and earthiness to the chicken marinade.

• Smoked paprika – Brings a gentle smokiness that pairs beautifully with the grill.

• Garlic powder – For easy, even garlic flavor on the chicken.

• Fresh parsley – The heart of chimichurri. It gives the sauce its bright green color and grassy freshness.

• Cilantro – Optional, but I like to mix a bit in for a deeper herb flavor. You can always skip it and use more parsley.

• Red chili pepper – Adds a gentle kick. You can use more or less depending on how spicy you like it.

• Red onion – For a little bite and crunch in the sauce.

• Garlic cloves – Fresh garlic is key here. It gives chimichurri that signature bold punch.

• Red wine vinegar + lemon juice – The acid in both balances the richness of the oil and brings everything to life.

• Olive oil – Ties all the ingredients together into a rich, pourable sauce.

Tips for Making the Best Grilled Chicken Chimichurri Sauce

• Pound the chicken lightly if the breasts are thick — it helps them cook evenly and stay juicy.

• Let the chicken sit with the spices for at least 10–15 minutes before grilling, or even longer if you have time. The flavor really soaks in.

• Use fresh herbs for the chimichurri — dried just won’t give you the same brightness and pop.

• Chop everything finely by hand for a chunkier, rustic-style sauce — or pulse in the food processor for a smoother version.

• Taste your chimichurri as you go — everyone’s garlic and vinegar preferences are different, so adjust to make it just right for you.

• Don’t skip resting the chicken after grilling. Those few minutes make a big difference in keeping the juices inside.

• Serve some sauce on the side too — people always want extra for dipping!

Kitchen Equipment Needed

• Mixing bowls – for seasoning the chicken and making the chimichurri sauce

• Small whisk or spoon – to mix your spices and stir the sauce

• Cutting board and sharp knife – for chopping herbs, garlic, and onion

• Food processor or blender (optional) – if you prefer a quicker, smoother chimichurri

• Tongs – for flipping the chicken safely on the grill

• Grill or grill pan – outdoor grill for smoky flavor, or an indoor grill pan works too

• Meat thermometer – to check if the chicken is perfectly cooked (165°F / 74°C)

• Serving platter or dish – to rest and serve your beautifully grilled chicken

What I Like to Serve with Grilled Chicken Chimichurri Sauce

Whenever I make grilled chicken chimichurri, I like to keep the sides simple and fresh to match the bright flavors of the sauce. Most of the time, I’ll throw some veggies on the grill, like zucchini, bell peppers, or corn, and they soak up all that smoky flavor so nicely. A light salad with cucumbers, cherry tomatoes, and a lemony dressing also goes really well. If we’re feeling a bit hungrier, I’ll make some roasted potatoes or fluffy rice to help soak up all that extra chimichurri. And sometimes, if I have a good loaf of crusty bread on hand, I’ll slice it up and toast it, people love using it to scoop up the sauce. It’s one of those meals where you don’t need anything fancy, just a few simple things that bring it all together.

Variations and Substitutions

• Swap chicken breasts for thighs or drumsticks – they stay extra juicy and are super flavorful on the grill

• No grill? No problem – bake the chicken in the oven or sear it in a hot skillet until golden and cooked through

• Not a fan of cilantro? – just use more parsley for a milder, herb-forward flavor

• No red wine vinegar? – use apple cider vinegar or even just extra lemon juice for that tangy kick

• Add avocado to the chimichurri – for a creamier, richer texture

• Want more heat? – toss in an extra chili pepper or a pinch of red pepper flakes

• Make it dairy-free or Whole30 – this recipe is already naturally both, just check the labels on your ingredients

• Try it with steak or shrimp – the chimichurri goes beautifully with other proteins too

How to Store Grilled Chicken Chimichurri Sauce

Here’s how I usually store grilled chicken chimichurri when we have leftovers, which isn’t often because everyone loves it! I let the chicken cool down first, then I slice it and keep it in an airtight container in the fridge. It stays good for about 3 to 4 days, and it’s perfect for tossing into salads or wraps the next day. As for the chimichurri sauce, I put it in a small jar or container with a tight lid and keep it in the fridge too. It actually gets better after a few hours because the flavors come together even more. Just give it a good stir before using again, and if it thickens up a bit, I add a tiny splash of olive oil to loosen it.

Frequently Asked Questions

How spicy is chimichurri sauce?
It really depends on how much chili you add. I usually go for one red chili pepper with the seeds removed, which gives it just a light kick. If you love spice, feel free to leave the seeds in or add a pinch of red pepper flakes.

Can I make the chimichurri ahead of time?
Yes, and I actually recommend it! The flavors get even better after a few hours in the fridge. Just give it a good stir before serving — and maybe a little splash of olive oil if it thickened up.

What’s the best way to reheat the chicken?
I like to reheat it gently in a skillet with a tiny bit of olive oil, just until warmed through. You can also microwave it for a minute or two, but try not to overdo it so it stays juicy.

Can I freeze chimichurri sauce?
You can! Freeze it in a small container or even in ice cube trays, then pop one out when you need it. Just thaw and stir before using. The herbs might not be quite as bright green, but the flavor still holds up.

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