Easy Grilled Chimichurri Chicken Recipe Is Full of Flavor (7 Ingredients) by Jan Mostrom

This wonderful weeknight chimichurri chicken recipe has such great taste, and is so easy to make on busy days. The marinade can be made one day ahead of time if you have the chance, and it gets better the longer it sits! The chicken only needs to marinate for 30 minutes, and then it is easily grilled in under 10 minutes. This chimichurri chicken recipe is a delicious weeknight or lazy weekend dinner.

To make this grilled chicken recipe with fresh chimichurri sauce you only need seven simple, gluten-free ingredients. Here is your short shopping list: boneless/skinless chicken thighs (you could use breasts, but thighs are juicier), fresh flat-leaf parsley, fresh or dried oregano, a red chile pepper, fresh garlic, extra-virgin olive oil and red wine vinegar. You can cook the chicken on a grill or in a grill pan.

This low-sugar, low-sodium, high-protein recipe has many health benefits, too! Check out the health benefits of parsley, the health benefits of garlic and the health benefits of protein. Plus read more about low-sugar diets and low-sodium diets.

Serve the juicy chicken and refreshing chimichurri sauce for dinner with your favorite side dishes. This grilled chicken recipe is sure to be put on repeat!

Cuisine: South American / American
Prep Time: 15 minutes plus 30 minutes to marinate
Cook Time: 8 to 10 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

• 8 boneless/skinless chicken thighs

Chimichurri Sauce

• 1/2 cup chopped flat-leaf parsley
• 1 tablespoon chopped oregano leaves or 1 teaspoon dried oregano
• 1 tablespoon finely chopped red chile pepper or 1/2 teaspoon crushed red pepper flakes
• 3 - 4 garlic cloves, roughly chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar

Here's how to make it: 

1. Up to one day ahead of time make the chimichurri sauce by adding all the sauce ingredients together in a small bowl. Season with salt and pepper, to taste.
   
2. Place the chicken in a large bowl and pour in about 1/3 of the chimichurri sauce. Use clean hands or tongs to mix the chicken in the marinade. Cover and place in the fridge to marinate for 30 minutes or up to overnight.
   
3. Heat the grill or a grill pan to medium-high heat. Oil the grill or grill pan, then add the chicken. Cook for about 4 minutes per side, or until the chicken reaches an internal temperature of at least 165 degrees F. (You could also cook the chicken in a regular skillet.) Serve the chicken topped with the remaining chimichurri sauce. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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