This recipe brings Argentine flavors to your grill with juicy chicken and a vibrant herb sauce. I’ve perfected the balance between smoky grilled meat and fresh chimichurri.
The chicken stays tender with a simple brine, while the sauce delivers bold, tangy brightness. Together, they create a dish that’s impressive yet no-fuss.
Ingredients for Grilled Chicken with Chimichurri
Pantry staples, fresh herbs, and smoky grilled chicken come together effortlessly here.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 2 lb | Pounded to even thickness |
| Kosher Salt 🧂 | ¼ cup | Diamond Crystal preferred |
| Granulated Sugar 🥄 | 2 tbsp | For brine balance |
| Fresh Lime Juice 🍈 | ¼ cup | About 2-3 limes |
| Garlic Cloves 🧄 | 6 cloves | Minced for chimichurri |
| Flat-Leaf Parsley 🌿 | 1 ½ cups | Fresh, packed, stems removed |
| Fresh Cilantro 🍃 | 1 cup | Packed, stems removed |
| Fresh Oregano 🌿 | ¼ cup | Leaves only, roughly chopped |
| Red Wine Vinegar 🍷 | ¼ cup | Good quality for tang |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Divided for brine and chimichurri |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Optional for brine depth |
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The chicken thighs are non-negotiable for juiciness—boneless, skinless from Whole Foods or your butcher counter works best. Look for even thickness so they cook uniformly. The brine uses Diamond Crystal kosher salt (that flaky stuff in the blue box) for the cleanest flavor. If you can only find Morton’s, cut the amount by half. Fresh herbs are key—Whole Foods or Trader Joe’s usually have the brightest bunches.
No flat-leaf parsley? Curly parsley at double the amount works in a pinch, though the flavor’s milder. Cilantro haters can swap for more parsley or fresh mint. Out of red wine vinegar? Apple cider vinegar brings similar tang. For extra depth, add a pinch of smoked paprika to the chimichurri. The olive oil should be something you’d happily drizzle on bread—California Olive Ranch is a solid grocery store pick.
Chimichurri keeps beautifully in the fridge for 5 days—the flavors actually improve overnight. Store it in a jar with a thin olive oil layer on top to prevent browning. Brined chicken stays fresh for 2 days in the fridge or freezes for 3 months (thaw before grilling).
Why You’ll Love This Recipe
- Minimal Chopping Required: I just toss the chicken with salt, sugar, lime, and garlic—no fancy prep.
- Bright & Zesty: That lime-garlic chimichurri makes every bite sing with freshness.
- Feeds a Crowd: I make a double batch—perfect for taco night or salads all week.
Step-by-Step Instructions for Grilled Chicken With Chimichurri
Here’s the method that guarantees juicy chicken and vibrant chimichurri every time.
Step 1: Brine the Chicken for Maximum Flavor
In a large bowl, whisk together the 0.25 cup Kosher Salt, 2 tbsp Granulated Sugar, and 0.25 cup Fresh Lime Juice until the salt and sugar dissolve. Stir in 0.25 cup Extra-Virgin Olive Oil and 0.5 tsp Dried Thyme.
Add the 2 lb Boneless Skinless Chicken Thighs and ensure they’re fully submerged. Let this brine for 30-60 minutes at room temperature. This step ensures the meat stays moist and absorbs all the bright citrus and herb flavors.
Step 2: Grill the Chicken to Perfection
Remove the chicken from the brine and pat it completely dry with paper towels. This is crucial for achieving a good sear. Preheat your grill to medium-high heat and oil the grates well to prevent sticking.
Grill the chicken for 5-6 minutes per side, until the internal temperature reaches 165°F and you see char marks forming. Don’t move the pieces around too much—let them develop that beautiful crust before flipping. Transfer to a plate and let rest while you make the chimichurri.
Step 3: Prepare the Chimichurri Sauce
In a food processor, combine the 1.5 cups Flat-Leaf Parsley, 1 cup Fresh Cilantro, 0.25 cup Fresh Oregano, 6 cloves Garlic Cloves, 0.5 tsp Red Pepper Flakes, and 1 tsp Ground Black Pepper. Pulse until finely chopped but not puréed.
With the processor running, drizzle in the remaining 0.5 cup Extra-Virgin Olive Oil and 0.25 cup Red Wine Vinegar. The sauce should be chunky and vibrant green. Taste and adjust the seasoning if needed, though the brine already adds plenty of flavor.
Step 4: Serve and Enjoy
Slice the grilled chicken against the grain into strips or leave whole, depending on your preference. Drizzle generously with the chimichurri sauce, ensuring every piece gets a good coating.
Let it sit for 5 minutes to allow the flavors to meld together. The acidity of the chimichurri cuts through the richness of the chicken, creating a perfectly balanced dish that’s as authentic as it is delicious.
Pro Tips For Making Grilled Chicken With Chimichurri
- Dry the Thighs: Pat those boneless skinless chicken thighs bone-dry with paper towels before seasoning—I learned this the hard way after my first batch steamed instead of seared.
- Salt Generously: Use more kosher salt than you think, especially on the chimichurri’s garlic and lime juice, to balance the acidity and make the flavors pop.
- Don’t Rush the Grill: Let the grill get screaming hot before adding the chicken, or you’ll end up with pale, sad thighs that stick like glue.
- Rest Before Slicing: Give the grilled thighs a solid 5 minutes off the heat before serving, so the juices redistribute—I skip this when I’m lazy, but the chimichurri soaks in better when I don’t.
Troubleshooting Great grilled chicken with chimichurri
Chimichurri Too Watery
If your sauce is thin, you likely added too much vinegar or oil. Start with ½ the liquid, pulse, then add more gradually. I often fix this by stirring in 1-2 tbsp finely chopped parsley to thicken it naturally. 🌿
Chicken Sticks to Grill
This happens when the grates aren’t hot enough or the meat isn’t dry. Pat the 2 lb Boneless Skinless Chicken Thighs thoroughly after brining and preheat the grill to medium-high heat for at least 10 minutes. Oil the grates right before adding chicken.
Bland Chimichurri Flavor
Fresh herbs are key—old or wilted bunches lose potency. Use packed cups of Flat-Leaf Parsley and Fresh Cilantro. If it still tastes flat, add ½ tsp Kosher Salt or a pinch of Red Pepper Flakes for depth.
Dry Grilled Chicken
Overcooking is the culprit. Pull the chicken at 165°F internal temperature and let it rest 5 minutes before slicing. Brining for 30-60 minutes helps retain moisture. I also avoid poking the meat with a fork while grilling. 🔥
Sauce Separates
This is normal! Chimichurri will settle over time. Give it a good stir before serving. To prevent it, pulse the herbs first, then drizzle in 0.75 cup Extra-Virgin Olive Oil slowly while the processor runs.
Uneven Cooking
Pound the Boneless Skinless Chicken Thighs to an even thickness before brining. This ensures all pieces cook at the same rate. Aim for ½-inch thickness for consistent results.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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