Grilled Chimichurri Chicken

Introduction

Grilled Chimichurri Chicken is a vibrant and flavorful dish that brings together the smoky char of grilled chicken with the fresh, zesty kick of chimichurri sauce. Originating from Argentina, this dish has become a global favorite among grill lovers and food enthusiasts. The contrast between the juicy, marinated chicken and the bright, herbaceous chimichurri creates a perfect balance of flavors and textures.

The History

Chimichurri sauce traces its roots to Argentina, where it’s traditionally used as a condiment for grilled meats, especially beef. While its exact origins are debated, many believe it was created by Argentine gauchos (cowboys) who used local herbs and vinegar to make a tangy sauce that enhanced the flavor of their grilled meals. Over time, chimichurri became a staple in South American cuisine, and today it’s used on everything from steak to vegetables—and yes, even chicken!

Ingredients Breakdown

This recipe features two main components: the marinated chicken and the chimichurri sauce. Here’s what you’ll need:

• For the Chicken: boneless, skinless chicken breasts or thighs; olive oil; garlic; paprika; cumin; salt; pepper; lemon juice.
• For the Chimichurri: fresh parsley; cilantro (optional); garlic; red wine vinegar; olive oil; crushed red pepper flakes; salt; black pepper.

Step-by-Step Recipe

1. Marinate the Chicken: In a bowl, mix olive oil, minced garlic, paprika, cumin, salt, pepper, and lemon juice. Rub this mixture over the chicken pieces and refrigerate for at least 30 minutes, preferably 2–4 hours.
2. Make the Chimichurri: Combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Let it sit for at least 15–20 minutes to allow the flavors to meld.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the fridge and let it come to room temperature. Grill each side for 6–8 minutes or until fully cooked through and nicely charred.
4. Serve: Slice the chicken and drizzle generously with chimichurri sauce before serving.

Tips

• To enhance the flavor, use fresh herbs in the chimichurri—avoid dried herbs for an authentic taste.
• Letting the chimichurri sit for a few hours allows the flavors to deepen.
• Don’t overcrowd the grill to ensure proper charring and even cooking.
• Use a meat thermometer to check if the chicken is done (internal temperature should be 165°F).

Variations and Customizations

• Spice It Up: Add more red pepper flakes or a dash of hot sauce to the chimichurri for extra heat.
• Herb Variations: Swap out some parsley for mint or oregano for a unique twist.
• Chicken Style: Use drumsticks or wings for a more casual, finger-food style meal.
• Grill Alternatives: If you don’t have access to an outdoor grill, a stovetop grill pan or oven broiler works well too.

Health Considerations and Nutritional Value

Grilled Chimichurri Chicken is not only delicious but also nutritious. Chicken breast is a lean protein source, while the chimichurri provides antioxidants from fresh herbs and healthy fats from olive oil. A typical serving (about 6 oz chicken + 2 tbsp chimichurri) contains approximately:

• Calories: ~300–350
• Protein: ~35g
• Fat: ~15g (mostly unsaturated)
• Carbohydrates: ~3g

This dish is naturally low in carbs and gluten-free, making it suitable for various diets including keto, paleo, and Whole30 when ingredients are carefully selected.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp paprika
• ½ tsp cumin
• Salt and black pepper to taste
• 1 tbsp lemon juice

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro (optional)
• 3 garlic cloves, minced
• ⅓ cup red wine vinegar
• ½ cup olive oil
• ½ tsp crushed red pepper flakes
• Salt and black pepper to taste

Directions

1. In a large bowl, whisk together olive oil, garlic, paprika, cumin, salt, pepper, and lemon juice. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.
2. While the chicken marinates, prepare the chimichurri. In a small bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well and set aside.
3. Preheat the grill to medium-high heat. Remove the chicken from the refrigerator and let it rest at room temperature for about 15 minutes.
4. Grill chicken for 6–8 minutes per side or until the internal temperature reaches 165°F. Avoid flipping too early to ensure good sear marks.
5. Once cooked, let the chicken rest for 5–10 minutes before slicing. Serve warm with chimichurri sauce drizzled over the top.

FAQ

Can I make chimichurri ahead of time?
Yes! Chimichurri tastes even better after sitting for a few hours or overnight in the fridge.

How long can I store leftover chimichurri?
It can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.

Is chimichurri spicy?
Traditionally, chimichurri has a mild kick from red pepper flakes, but you can adjust the spice level to your preference.

What can I serve with Grilled Chimichurri Chicken?
Great side options include grilled vegetables, quinoa, rice, or crusty bread to soak up the sauce.

Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Summary

Grilled Chimichurri Chicken combines succulent grilled chicken with a bold, herby sauce for a dish that’s both satisfying and healthy. Perfect for summer cookouts or quick weeknight dinners, this recipe brings restaurant-quality flavor right to your home kitchen.