Grilled Chimichurri Chicken

Grilled chicken and a fresh herb chimichurri sauce – These grilled chimichurri chicken thighs are incredibly delicious. The chicken is paired with roasted potatoes, red onion, and red bell pepper for the perfect easy and flavorful summer meal. Plus it is ready in under 30 minutes.

Grilled chimichurri chicken

Why You’ll Love This Dish

  • Done in under 30 minutes.
  • This grilled chimichurri chicken is the perfect balanced meal.
  • It couldn’t be easier to make.
  • The whole family loves it.
  • The homemade chimichurri sauce is fresh and vibrant.
  • It’s great when cooking for a crowd.
  • It’s gluten free, dairy free, paleo, and refined sugar free.
  • This dish is incredibly customizable.

Ingredients & Substitutions

  • Extra Virgin Olive Oil: For the chicken marinade and for seasoning the veggies. You can also use avocado oil.
  • Chicken Thighs: Chicken is the protein in this grilled chimichurri chicken. I love thighs because they have more flavor but feel free to swap with breasts if you prefer. 
  • Blackening Seasoning: This seasoning will be used in the marinade. If you can’t find blackening seasoning you can make your own using paprika, cayenne, onion powder, garlic powder, black pepper, sea salt, dried basil, dried oregano, thyme, chili powder. 
  • Apple Cider Vinegar: This is a must in the marinade, it gives some acidity that really adds to the flavor.
  • Red Bell Pepper: Cut into 1 inch pieces.
  • Red Onion: Cut into 1 inch pieces. You can use yellow onion or white onion.
  • Yellow Baby Potatoes: Cut into quarters, feel free to swap with whatever potato you prefer.
  • Fresh Italian Parsley: Part of the chimichurri sauce. Parsley is a versatile herb is often labeled as one of the most powerful disease fighting plants. It’s packed with nutrients and is especially high in vitamin A, C and K.
  • Fresh Cilantro: For the chimichurri sauce. I know cilantro can be super polarizing but it is packed with micronutrients, antioxidants, and other medicinal properties. 
  • Fresh Basil: For the chimichurri sauce. It’s a flavorful, leafy green herb that comes in many different varieties. The most widely known is sweet basil and that is what we will be using in this recipe.
  • Red onion or shallot: For the chimichurri sauce. Roughly chop before adding to the food processor or blender. 
  • Garlic: In my opinion the garlic is an absolute staple in this sauce. You can use whole cloves or minced garlic.
  • Lemon: The lemon is a great citrusy addition to the chimichurri sauce and also adds acidity. 
  • Red Pepper Flakes: Use as much as you’d like to get your desired spice level.

How to make this grilled chimichurri chicken

For the chicken

Make the marinade for chimichurri chicken. Add 1 tbsp olive oil, blackening seasoning, apple cider vinegar, and salt to a bowl and mix until combined. Pour over chicken and in an airtight container or bag marinate overnight (or for at least a few hours).

Grill the chicken. Heat the grill to 600 degrees F. Once the grill is hot, add the chicken to the grill and cook for 6-7 minutes. Flip the chicken, and then cook another 5-6 minutes or until cooked through.Remove from grill.

For the veggies & potatoes

Preheat the oven. Preheat oven to 400. Toss veggies & potatoes with 1 tbsp olive oil, salt and pepper. Spread potatoes on greased baking sheet. 

Bake the potatoes. Bake for 10-15 minutes. Add veggies to sheet pan and then bake for another 10 minutes. Remove from oven. 

For the chimichurri sauce

Make the sauce. Add all ingredients to a high speed blender or food processor. Add salt to taste and more olive oil if needed. Store in a covered glass jar and place in the fridge. It can be stored for up to 3 days.

For the bowls

Serve the chimichurri chicken. Assemble plates with chicken thighs and veggies. Top with desired amount of chimichurri sauce. 

Expert Tips

  • I truly believe that grilled chicken is the best for this recipe. If you don’t have a grill you can cook the chicken in the air fryer or bake it in the oven.
  • When serving the grilled chimichurri chicken, top the chicken AND the veggies with the chimichurri sauce. The sauce with the veggies is to die for.
  • This grilled chimichurri chicken is best served hot with the chicken right off the grill.
  • Have fun with the veggies you serve with this chicken. I love the mix of bell pepper, potatoes, and red onion but you can use whatever veggies you’d like!

Frequently Asked Questions

How do I serve this grilled chimichurri chicken?

Serve with roasted veggies and potatoes for a perfectly balanced meal.

Can the chimichurri sauce be used for other things?

Absolutely! I love serving roasted veggies with chimichurri, grilled steak, and even eggs. It is incredibly versatile.

How do I store it?

Store chicken and veggies in an airtight container in the fridge for up to 4 days. Store the chimichurri sauce in an airtight glass jar with a lid in the fridge for up to 4 days.

You May Also Like

Grilled Chicken Thighs with Chimichurri Sauce & Roasted Veggies

These grilled chicken thighs are incredibly juicy, paired with fresh herb chimichurri sauce and roasted veggies make for the perfect summer meal that is packed with flavor. Plus it is ready in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Chicken

  • 1 lb Chicken Thighs
  • 2 tbsp Olive Oil Divided
  • 1 tbsp Blackening Seasoning
  • 1 tsp Apple Cider Vinegar
  • Salt To taste

Veggies & Potatoes

  • 1 Red Bell Pepper Cut into 1 inch pieces
  • 1 Red Onion Cut into 1 inch pieces
  • 1 lb Yellow Baby Potatoes Quartered
  • 1 tbsp Olive Oil
  • Salt & Pepper To taste

Chimichurri Sauce

  • 1/2 cup Fresh Italian Parsley Leaves only, stems removed
  • 1/4 cup Fresh Cilantro Leaves only, stems removed
  • 1/2 cup Fresh basil
  • 1/3 cup Red Onion or Shallot Roughly chopped
  • 3 cloves Garlic
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Extra-Virgin Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp Fresh Lemon Juice
  • Salt To taste

Instructions

Chicken:

  • Make the marinade. Add 1 tbsp olive oil, blackening seasoning, apple cider vinegar, and salt to a bowl and mix until combined. Pour over chicken and in an airtight container or bag marinate overnight (or for at least a few hours).
  • Heat the grill to 600 degrees F. Once hot, add the chicken to the grill and cook for 6-7 minutes. Flip, and cook another 5-6 minutes or until cooked through.Remove from grill.

Veggies & Potatoes:

  • Preheat oven to 400. Toss veggies & potatoes with 1 tbsp olive oil, salt and pepper. Spread potatoes on greased baking sheet. 
  • Bake for 10 minutes. Add veggies to sheet pan and bake for another 10 minutes. Remove from oven. 

Chimichurri Sauce:

  • Add all ingredients to a high speed blender or food processor. Add salt to taste and more olive oil if needed. Store in a covered glass jar and place in the fridge. It can be stored for 1-3 days.

Bowls:

  • Assemble plates with chicken thighs and veggies. Top with desired amount of chimichurri sauce. 

Notes

  • I truly believe that grilled chicken is the best for this recipe. If you don’t have a grill you can cook the chicken in the air fryer or bake it in the oven.
  • When serving, top the chicken AND the veggies with the chimichurri sauce. The sauce with the veggies is to die for.
  • This grilled chimichurri chicken is best served hot with the chicken right off the grill.
  • Have fun with the veggies you serve with this chicken. I love the mix of bell pepper, potatoes, and red onion but you can use whatever veggies you’d like!
  • Store in the fridge in an airtight container in the fridge for up to 4 days. Store the chimichurri sauce in a separate airtight container in the fridge for up to 4 days. 

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