Chimichurri Grilled Chicken

I first encountered chimichurri chicken at a small Argentinian restaurant during a trip years ago, and I was absolutely blown away by how such simple ingredients could create such complex, vibrant flavors. The combination of fresh herbs, garlic, vinegar, and olive oil created this sauce that was simultaneously bright, tangy, and rich. I knew I had to recreate it at home. This recipe captures that exact magic - tender chicken breasts that are seasoned simply and grilled to perfection, then generously topped with homemade chimichurri that's bursting with fresh parsley and cilantro. The key is not overcooking the chicken so it stays juicy and tender, allowing it to be the perfect canvas for that punchy, herbaceous sauce. Every bite is a perfect balance of smoky grilled chicken, aromatic herbs, sharp garlic, and bright acidity from the vinegar and lime. Served over fluffy white rice, it's comfort food that feels both wholesome and indulgent at the same time.

Why I love this recipe

What I absolutely love about this recipe is how it transforms simple, everyday ingredients into something that tastes like it came from a high-end restaurant. The chimichurri sauce is endlessly versatile - yes, it's incredible on chicken, but I've also used it on steak, fish, roasted vegetables, and even as a marinade. I love that it's healthy and packed with fresh herbs, which means you're getting tons of flavor without heavy creams or excessive calories. The recipe is also incredibly forgiving - even if your chicken gets slightly overcooked, that luscious chimichurri sauce keeps everything moist and delicious. It's become my secret weapon for impressing guests without spending hours in the kitchen. The vibrant green color makes every plate look like a work of art, and the flavors are so bright and fresh that it never feels heavy, even after a generous portion. Plus, knowing that I can have this restaurant-quality meal on the table in under an hour makes it perfect for busy weeknights when I still want something special.

What You Need From Your Kitchen

• Chicken breasts: Pat dry and season generously, ensuring uniform thickness for even cooking
• Fresh parsley: Wash, dry thoroughly, and remove thick stems before adding to food processor
• Fresh cilantro: Rinse well and use leaves and tender stems for maximum flavor
• Garlic cloves: Peel and roughly chop before adding to chimichurri mixture
• Olive oil: Use good quality extra virgin olive oil for the best flavor in the sauce
• Red wine vinegar: Measure carefully as this provides the tangy brightness to balance the herbs
• White rice: Rinse until water runs clear, then cook according to package directions

Let's Make These Together

Create the Chimichurri Sauce

Start by making this incredible sauce that's the star of the dish. In your food processor, combine all those beautiful fresh herbs - the parsley and cilantro - along with the garlic, olive oil, vinegar, oregano, and red pepper flakes. Pulse it until you have a nicely textured sauce that's not too smooth. You want to see those flecks of green herbs throughout. Season with salt and pepper to taste, then set it aside to let all those flavors marry together while you work on the chicken.

Prepare and Season the Chicken

Take your chicken breasts and pat them completely dry with paper towels - this is crucial for getting that beautiful sear and grill marks. If some pieces are thicker than others, use a meat mallet to gently pound them to an even thickness. This ensures they'll all cook at the same rate. Season both sides generously with salt and pepper, making sure to coat evenly. Let them sit at room temperature for about 10 minutes before grilling.

Grill to Perfection

Preheat your grill to medium-high heat and make sure those grates are clean and lightly oiled to prevent sticking. Place your seasoned chicken breasts on the grill and resist the urge to move them around - let them sit for 6-7 minutes to develop those gorgeous char marks. Flip them once and cook for another 6-7 minutes until they reach that perfect 165°F internal temperature. Once done, transfer them to a cutting board and let them rest for 5 minutes - this is when the magic happens and all those juices redistribute.

Prepare the Rice Base

While your chicken is grilling, get your rice going. Follow the package directions, but here's a pro tip: cook it in chicken broth instead of water for extra flavor, or at least add some salt and butter to the cooking water. Once it's fluffy and cooked through, keep it warm until you're ready to assemble your beautiful bowls.

Assemble Your Beautiful Bowls

Now comes the fun part - putting it all together! Start with a generous bed of that fluffy white rice in each bowl. Slice your rested chicken breasts diagonally into beautiful strips and fan them out over the rice. Then comes the best part - generously drizzle that vibrant green chimichurri sauce all over the chicken, making sure every piece gets coated with those fresh herbs. Add lime wedges on the side and serve immediately while everything is warm and perfect. Don't forget to put extra chimichurri on the table because trust me, everyone will want more!

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Switch Things Up

I remember the first time I made this recipe for a Sunday family gathering - I was a bit nervous because everyone had high expectations. As the chicken hit the grill, those beautiful char marks started forming, and the aroma was absolutely incredible. My grandmother, who's always been the family's cooking expert, took one bite and gave me the biggest smile. She said the chimichurri reminded her of the flavors from her travels through South America. Now, I make this dish at least twice a month because it's become such a family favorite. My kids actually request it for their birthday dinners, which says everything! Sometimes I'll double the chimichurri recipe because everyone wants extra sauce to drizzle over everything on their plate. The best part is watching everyone squeeze those lime wedges over the top - that final touch of citrus brings everything together perfectly.

Perfect Pairings

This Chimichurri Grilled Chicken pairs beautifully with so many sides! Beyond the classic white rice, try serving it with roasted vegetables like bell peppers, zucchini, and red onions for added color and nutrition. A simple mixed green salad with a light vinaigrette complements the rich chimichurri perfectly. For a heartier meal, consider adding some grilled corn on the cob brushed with butter and lime, or serve alongside crispy roasted potatoes seasoned with garlic and herbs. Black beans or pinto beans make an excellent addition for extra protein and fiber. Don't forget some warm, crusty bread to soak up that incredible chimichurri sauce - it would be a shame to waste even a drop!

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Frequently Asked Questions

→ Can I make the chimichurri sauce ahead of time?

Absolutely! In fact, the chimichurri sauce actually tastes better when made ahead. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will meld together beautifully. Just give it a good stir before using, and if it's too thick, you can thin it with a little extra olive oil.

→ What if I don't have a grill?

No problem at all! You can use a grill pan on your stovetop over medium-high heat for similar results with those nice grill marks. Alternatively, you can bake the chicken in a preheated 425°F oven for 20-25 minutes until it reaches 165°F internally. You won't get the char marks, but the flavor with the chimichurri will still be incredible.

→ How do I know when the chicken is perfectly cooked?

The most reliable way is to use a meat thermometer - insert it into the thickest part of the chicken breast, and it should read 165°F. The chicken should also feel firm to the touch and the juices should run clear when pierced. Remember to let it rest for 5 minutes after cooking, which allows the temperature to stabilize and the juices to redistribute.

→ Can I use this chimichurri on other proteins?

Definitely! This chimichurri is incredibly versatile. It's fantastic on grilled steak, pork chops, fish (especially salmon), shrimp, or even lamb. You can also use it as a marinade before cooking, or drizzle it over roasted vegetables. Some people even love it as a spread on sandwiches or mixed into pasta. Once you make it, you'll find endless uses for it!

→ How should I store leftovers?

Store the chicken, rice, and chimichurri separately in airtight containers in the refrigerator for up to 3-4 days. The chicken actually stays very moist because of the chimichurri. To reheat, warm the rice in the microwave, slice or dice the cold chicken and either eat it cold (it's delicious!) or warm it gently. The chimichurri is best served at room temperature or slightly chilled.

→ My family doesn't like cilantro - can I substitute it?

Yes! If cilantro isn't your thing, you can make a traditional chimichurri using all parsley instead. Some people also like adding fresh basil or mint for a different flavor profile. You could also reduce the cilantro to just a tablespoon or two and increase the parsley. The sauce will still be delicious and herbaceous.

Conclusion

This Chimichurri Grilled Chicken is the perfect example of how simple ingredients can create extraordinary flavors. The herbaceous chimichurri sauce elevates ordinary grilled chicken into something truly special, while the fluffy rice provides the perfect base to soak up all those delicious juices. Whether you're cooking for a weeknight family dinner or entertaining guests, this dish delivers impressive results without complicated techniques. The leftovers are fantastic too - the chicken stays moist and the chimichurri actually gets better as the flavors meld together in the fridge.