Best Crispy Grilled Chicken with Chimichurri
Crispy Chimichurri Grilled Chicken is the best 30-minute dinner! After making this many times, I’ve discovered the trick to the juiciest chicken and the easiest chimichurri sauce. The crispy skin and fresh, herbaceous sauce will make your family beg for this better-than-takeout meal. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Homemade Cornbread Biscuits (3 Ways) and Farmer’s Casserole.
Why This Best Crispy Grilled Chicken with Chimichurri Is Pure Comfort
- Crispy skin with juicy meat
- Fresh, tangy chimichurri sauce
- Ready in just 30 minutes
- Better than takeout
What You'll Need for Best Crispy Grilled Chicken with Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup fresh parsley leaves
- 4 cloves garlic
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- Salt and pepper
- Red pepper flakes
- Optional: Lemon wedges
- Optional: Additional chopped parsley
📝 Ingredient Notes
- Chicken breasts: Bone-in, skin-on chicken breasts can also be used.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
- Immersion Blender — Easy chimichurri blending → See on Amazon
How to Make Best Crispy Grilled Chicken with Chimichurri
- Prepare chicken: Pat chicken breasts dry, season both sides with salt and pepper.
- Grill chicken: Heat grill to medium-high. Grill chicken for 6-7 minutes per side or until cooked through.
- Prepare chimichurri: Blend olive oil, vinegar, parsley, garlic, and red pepper flakes until smooth.
- Serve: Slice chicken, drizzle with chimichurri, and serve with lemon wedges.
Cook's Tips for Perfect Best Crispy Grilled Chicken with Chimichurri
- Common mistake and fix: Overcooking can lead to dry chicken. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Pro tip: For extra crispy skin, pat chicken dry and let it sit at room temperature for 30 minutes before grilling.
- Pro tip: Make chimichurri ahead of time for easier prep.
Storing & Reheating Best Crispy Grilled Chicken with Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Chimichurri can be made up to 1 day ahead.
Freezing Best Crispy Grilled Chicken with Chimichurri
Freeze cooked chicken for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier chimichurri, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: Substitute chicken breasts with chicken thighs for even more flavor.
- Make-ahead: Chicken can be grilled and sliced ahead of time. Reheat in the oven before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is sticking to the grill, make sure the grill is hot enough and the chicken is well-oiled.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Best Crispy Grilled Chicken with Chimichurri
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup fresh parsley leaves
- 4 cloves garlic
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Red pepper flakes
Optional Toppings
- Lemon wedges
- Additional chopped parsley
Instructions
- Prepare chicken: Pat chicken breasts dry, season both sides with salt and pepper.
- Grill chicken: Heat grill to medium-high. Grill chicken for 6-7 minutes per side or until cooked through.
- Prepare chimichurri: Blend olive oil, vinegar, parsley, garlic, and red pepper flakes until smooth.
- Serve: Slice chicken, drizzle with chimichurri, and serve with lemon wedges.
Notes
- Chef tip: For a spicier chimichurri, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: Substitute chicken breasts with chicken thighs for even more flavor.
- Make-ahead: Chicken can be grilled and sliced ahead of time. Reheat in the oven before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is sticking to the grill, make sure the grill is hot enough and the chicken is well-oiled.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Chimichurri can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 530
- Protein: 42g
- Fat: 38g
- Carbs: 5g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 105mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Grilled Chicken with Chimichurri FAQs
Yes, chimichurri can be made up to 1 day ahead and stored in the fridge.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Yes, cook chicken in a preheated 400°F (200°C) oven for 20-25 minutes or until cooked through.
Yes, cook chicken in the air fryer at 400°F (200°C) for 15-20 minutes or until cooked through.
Serve with Homemade Cornbread Biscuits (3 Ways) or Farmer’s Casserole for a complete meal.
A Warm Final Note
I can’t wait for you to try Best Crispy Grilled Chicken with Chimichurri and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
