Grilled Chicken with Chimichurri Sauce Recipe

Grilled chicken with chimichurri sauce is one of those simple meals that's hard to beat, especially when you're already cooking outside. The right sauce can turn a basic grilled chicken breast into something much more interesting. That's where this smoky chimichurri comes in.

I got this grilled chicken with chimichurri sauce recipe from a certified chef from Venezuela, who introduced me to this South American-inspired way of serving grilled chicken. Chimichurri is traditionally associated with Argentina and Uruguay, where it's a staple alongside grilled meats, but its popularity extends throughout South America and well beyond.

The sauce itself is simple: fresh parsley, garlic, oregano, vinegar, oil, chile peppers, and salt come together for a bright, garlicky, herb-packed flavor that pairs especially well with meat straight off the grill.

This version has one additional twist that I really like.

Since we've already got the charcoal going for the chicken, we'll use a small piece of hot charcoal to briefly smoke the chimichurri. It gives the sauce another layer of smoky flavor while still keeping the fresh herbs front and center.

Why You'll Love This Recipe

The chimichurri may start out as a sauce for this grilled chicken, but you'll probably find plenty of other reasons to make it again.

It's incredibly versatile. Spoon it over steak, pork, or grilled vegetables, use it as a marinade, or even drizzle it over potatoes or a salad. The combination of fresh herbs, garlic, vinegar, and a little heat works with just about anything coming off the grill.

It's also inexpensive and doesn't require much preparation. You can chop everything by hand for a more rustic texture, or use a food processor if you want to get it done quickly.

Another advantage is that you can make the chimichurri ahead of time. In fact, giving it a little time to rest allows the herbs, garlic, vinegar, and seasonings to come together. Then, when the chicken comes off the grill, your sauce is already waiting.

The History of Chimichurri

Ask where chimichurri came from and you're likely to get more than one answer. It's strongly associated with Argentina - particularly the country's tradition of grilling meat over fire - but the exact origin of both the sauce and its unusual name is still debated.

Chimichurri is generally traced to the Río de la Plata region of South America, which includes parts of present-day Argentina and Uruguay. One explanation for its development points to the blending of European culinary traditions, particularly Spanish influences, with ingredients and flavors available in South America.

The origin of the word chimichurri is even less certain. One colorful story claims that it evolved from English-speaking visitors attempting to ask for a sauce with a phrase such as "give me curry." Another theory connects the name to the Basque language or Basque immigrants who settled in Argentina. These stories are interesting, but there isn't a universally accepted explanation for exactly where the name came from.

What isn't really in dispute is chimichurri's place in Argentine grilling culture. By the 19th century, versions of the herb-and-vinegar sauce had become closely associated with ranches, gauchos, and meat cooked over an open fire.

Today, chimichurri and Argentine asado are almost inseparable. And while there are countless variations on the sauce, that basic combination of herbs, garlic, vinegar, oil, and seasoning remains a perfect match for grilled meat—which is exactly why it works so well with this chicken.

Recipe Notes for Grilled Chicken with Chimichurri

Making chimichurri couldn't be much easier. The only part that takes a little time is chopping everything finely enough.

For the best texture, chop everything by hand with a sharp knife. If you're short on time, a food processor works too - just pulse gently rather than blending the herbs into a paste.

I also pay attention to the container I store it in. If you make extra, keep it in a clean, completely dry glass jar with a screw-on lid. If possible, choose a plastic lid instead of a metal one, since the vinegar can eventually react with metal over time.

This recipe makes enough chimichurri for about 4 to 6 servings of chicken, and any leftovers will keep refrigerated for up to one week.

Ingredients You'll Need

At first glance, chimichurri looks like nothing more than chopped parsley, but there's much more to it.

Parsley. This is the star ingredient. You can use either flat-leaf or curly parsley. I sometimes mix in a little cilantro as well. The fresher the herbs, the better.

Green onions (scallions). Finely chopped. If you don't have any, regular onion works just fine.

Garlic. Choose fresh garlic cloves and crush them just before making the sauce. Skip the garlic powder.

Oregano. Oregano is a classic chimichurri ingredient. Fresh oregano works wonderfully here, but dried oregano leaves are fine too. I would avoid oregano powder because, while the flavor is still there, it makes the sauce look less appealing. That's one of those lessons you learn by making mistakes.

Chili peppers. Use your favorite fresh variety! I love using yellow and green peppers (like yellow wax, mild ají, or even habaneros if you like bold heat) because their bright colors look stunning in the jar and on the plate. If you don't enjoy spicy food, finely diced yellow or orange bell pepper gives you that same beautiful visual contrast without the burn.

Oil. I prefer a neutral oil like corn, sunflower, or soybean oil. I usually avoid olive oil because its flavor can overpower the herbs.

White vinegar. This gives the chimichurri its characteristic tang. Red wine vinegar is a good substitute.

Salt. And, if you like, a pinch of freshly ground black pepper.

For the chicken, you'll need boneless chicken breasts, plus salt and black pepper.

The Grilled Chicken and the Grill

You can use any type of grill to make grilled chicken with chimichurri. Gas, charcoal, pellet, or wood all work to cook your chicken.

However, the grilled chicken with chimichurri recipe is really designed for a charcoal grill. This is because to get that smoky flavor, you'll want to put a piece of hot charcoal into the jar of chimichurri.

However, if charcoal isn't an option, just go with what you have and cook that chicken. The chimichurri is still amazing without the smoky touch.

How to Make This Recipe

Serve the chicken straight off the grill with a generous spoonful of chimichurri on top, and keep extra on the table because people almost always want more.

Tips for Grilled Chicken with Chimichurri

If possible, make the chimichurri at least one hour ahead of time. Giving it time to rest allows all the flavors to blend together.

Don't leave the charcoal inside the jar for more than about three minutes. You're looking for a light smoky aroma, not a strong charcoal flavor.

Avoid grilling the chicken over very high heat. Medium heat keeps the meat much juicier and prevents the herbs in the chimichurri from burning when served.

Other Grill Recipes You'll Love

Grilled marinated steak with chimichurri sauce

Brazilian grilled pineapple

Grilled Mexican street corn (from frozen corn)

Smoked queso dip

Recommended Side Dishes

This chicken pairs wonderfully with roasted potatoes, grilled vegetables, corn on the cob, white rice, or a fresh tomato salad.

And since you've already got the grill going, take advantage of it by throwing on some bell peppers, onions, or even a grilled pineapple. They all pair beautifully with the fresh, bold flavors of chimichurri.