Spicy Cilantro Chimichurri Grilled Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes (plus 30 minutes–8 hours marinating)
• Cook Time: 12–15 minutes
• Total Time: 1 hour (with 30-minute marinade; longer if marinating more)

Quick Ingredients

• 2 lb boneless skinless chicken thighs (or breasts, pounded to even thickness)
• 2 cups loosely packed fresh cilantro leaves and tender stems
• 1/2 cup flat-leaf parsley (optional but recommended)
• 5 cloves garlic
• 1 fresh jalapeño or serrano, seeded for milder heat
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tbsp fresh lime juice
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2–1 tsp red pepper flakes (to taste)
• 1 tbsp honey or brown sugar
• Freshly ground black pepper
• Optional: lime wedges, extra cilantro, crumbled queso fresco for serving

Do This

• 1. Make chimichurri: blend cilantro, parsley, garlic, fresh chili, vinegar, lime juice, olive oil, honey, spices, salt, and pepper until finely chopped but not pureed.
• 2. Reserve 1/2 cup chimichurri for serving; pour remaining over chicken in a bowl or bag and marinate 30 minutes to 8 hours in the fridge.
• 3. Preheat grill to medium-high (425–450°F / 220–230°C). Clean and oil grates.
• 4. Let chicken sit at room temp 15 minutes while grill heats; shake off excess marinade.
• 5. Grill chicken 5–7 minutes per side, brushing once or twice with fresh chimichurri in the last few minutes, until nicely charred and internal temp hits 165°F (74°C).
• 6. Rest chicken 5–10 minutes, then slice or serve whole.
• 7. Spoon reserved chimichurri over top, garnish as desired, and serve hot.

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Why You’ll Love This Recipe

• Bold, zesty flavors from fresh cilantro, garlic, and chilies that really wake up grilled chicken.
• The chimichurri doubles as both a marinade and a finishing sauce, so every bite is juicy and packed with flavor.
• Quick enough for a weeknight, impressive enough for a cookout or dinner guests.
• Easy to scale up, and great on the grill, grill pan, or cast-iron skillet.

Grocery List

• Produce: Fresh cilantro, flat-leaf parsley, garlic, jalapeño or serrano chili, limes
• Dairy: Queso fresco or feta (optional for garnish)
• Pantry: Boneless skinless chicken thighs, extra-virgin olive oil, red wine vinegar, honey or brown sugar, dried oregano, smoked paprika, red pepper flakes, kosher salt, black pepper

Full Ingredients

Spicy Cilantro Chimichurri

• 2 cups loosely packed fresh cilantro leaves and tender stems
• 1/2 cup loosely packed flat-leaf parsley (optional, for a more classic chimichurri balance)
• 5 medium garlic cloves, peeled
• 1 fresh jalapeño or serrano pepper, stemmed (remove seeds and ribs for milder heat)
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tbsp freshly squeezed lime juice (about 1 lime)
• 1 tbsp honey or lightly packed brown sugar
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2–1 tsp red pepper flakes, to taste
• 1/2 tsp freshly ground black pepper

Chicken

• 2 lb boneless skinless chicken thighs or chicken breasts
• If using breasts: 4 medium breasts (about 8 oz each), pounded to 1/2–3/4 inch even thickness
• 1 tbsp neutral high-heat oil (for greasing grill grates)

Optional Garnishes & Serving Ideas

• Lime wedges
• Extra chopped fresh cilantro or parsley
• Crumbled queso fresco or feta
• Warm grilled tortillas, rice, or grilled vegetables on the side

Step-by-Step Instructions

Step 1: Prep the herbs and aromatics

Rinse the cilantro and parsley under cold water and shake or pat very dry. Excess water can dilute the chimichurri. Roughly chop the herbs so they fit easily in your food processor or blender. Peel the garlic cloves and stem the jalapeño or serrano. If you prefer a milder sauce, slice the chili open and scrape out the seeds and white ribs; for a hotter kick, leave some or all of them in.

Step 2: Make the spicy cilantro chimichurri

In a food processor or blender, combine the cilantro, parsley, garlic, fresh chili, red wine vinegar, lime juice, honey or brown sugar, salt, smoked paprika, dried oregano, red pepper flakes, and black pepper. Pulse several times to chop everything finely. With the machine running on low, stream in the olive oil and process just until the mixture looks finely chopped and saucy, but not completely pureed. You want a loose, spoonable sauce with visible bits of herbs. Taste and adjust salt, acid, and heat as needed. If it tastes flat, add a pinch more salt or a splash of lime or vinegar; if you want more heat, add more red pepper flakes.

Step 3: Marinate the chicken

Set aside 1/2 cup of the chimichurri in a clean bowl or jar for brushing and serving later. This bowl should never touch raw chicken. Place the chicken thighs or pounded breasts in a large bowl or zip-top bag. Pour the remaining chimichurri over the chicken and toss or massage to coat every piece thoroughly, making sure sauce gets into all the nooks and folds. Cover the bowl or seal the bag, pressing out excess air. Marinate in the refrigerator for at least 30 minutes and up to 8 hours. The longer it sits, the deeper the flavor will be. If marinating longer than 2 hours, give the chicken a flip once or twice so it marinates evenly.

Step 4: Preheat and prep the grill

About 20–30 minutes before you want to cook, remove the chicken from the refrigerator so it can start to lose its chill; cold meat can seize and cook unevenly. Meanwhile, preheat your grill to medium-high heat, about 425–450°F (220–230°C). If using a gas grill, preheat with the lid closed for 10–15 minutes. For charcoal, build a medium-hot fire and let the coals ash over. Once hot, clean the grill grates with a grill brush, then oil them by dipping a folded paper towel in neutral oil and rubbing it over the grates with tongs. This helps prevent sticking and encourages nice grill marks.

Step 5: Grill the first side of the chicken

Remove the chicken from the marinade, letting excess drip off back into the bowl or bag (discard that used marinade). Do not wipe the chicken completely dry; a light coating helps flavor and caramelization. Place the pieces on the grill, smooth-side down if using breasts, leaving a little space between them. Close the lid and grill for 5–7 minutes without moving, until you see good char marks around the edges and the chicken releases easily from the grates. If it sticks, give it another minute.

Step 6: Flip, glaze, and finish cooking

Flip the chicken and continue grilling for another 5–7 minutes, depending on thickness. During the last 3 minutes of cooking, lightly brush the tops with some of the reserved clean chimichurri. The honey or sugar in the sauce will help it caramelize and create a flavorful crust, so watch closely to avoid burning. The chicken is done when the thickest piece registers 165°F (74°C) on an instant-read thermometer. If some pieces are done earlier, move them to a cooler part of the grill or a clean plate while the rest finish.

Step 7: Rest, slice, and serve with extra chimichurri

Transfer the grilled chicken to a platter, tent loosely with foil, and let rest for 5–10 minutes. Resting allows the juices to redistribute so the meat stays moist when sliced. After resting, slice the chicken against the grain into thick strips, or serve the pieces whole. Spoon more of the reserved chimichurri generously over the top, letting it run into all the charred edges. Garnish with extra chopped cilantro or parsley, crumbled queso fresco if using, and squeeze fresh lime juice over just before serving. Serve hot with any remaining chimichurri on the side for dipping, plus your favorite sides like rice, grilled vegetables, or warm tortillas.

Pro Tips

• Do not reuse used marinade. Always reserve a portion of chimichurri for brushing and serving before adding chicken to the rest. Discard anything that has touched raw poultry.
• Keep the chimichurri textured. Pulse rather than puree. A slightly chunky sauce clings better to the chicken and looks more appetizing.
• Adjust the heat level. Remove seeds from the fresh chili and use 1/2 tsp red pepper flakes for mild; keep seeds and go up to 1 tsp flakes for a spicy kick.
• Use thighs for maximum juiciness. Breasts work well if pounded evenly, but thighs are more forgiving and stay succulent even if slightly overcooked.
• Let the grill do the work. Resist the urge to repeatedly move or flip the chicken. Leaving it in place builds better char and caramelization.

Variations

• Oven or skillet version: Roast marinated chicken on a parchment-lined sheet pan at 425°F (220°C) for 18–22 minutes, or sear in a hot cast-iron skillet, finishing in the oven. Brush with reserved chimichurri at the end.
• Extra-herby chimichurri: Swap half of the cilantro for more parsley and add a small handful of fresh oregano for a more traditional, herb-forward flavor.
• Citrus twist: Replace half of the red wine vinegar with orange juice and add orange zest for a slightly sweeter, citrusy grilled chicken.

Storage & Make-Ahead

You can make the chimichurri up to 3 days in advance. Store it in an airtight container in the refrigerator; bring to room temperature and stir before using. The chicken can be marinated up to 8 hours ahead; beyond that, the acids may start to affect the texture. Once cooked, leftover chicken keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in a 300°F (150°C) oven until warmed through, adding a splash of chicken broth or a drizzle of olive oil to keep it moist. Leftover chimichurri should be kept separate from any sauce that has touched cooked chicken, and used within 3 days. It is excellent on grilled vegetables, steak, shrimp, or as a zesty sandwich spread.

Nutrition (per serving)

Approximate values for 1 of 4 servings (using chicken thighs): about 470 calories, 45 g protein, 28 g fat, 5 g saturated fat, 4 g carbohydrates, 1 g fiber, 2 g sugars, and 780 mg sodium. Actual values will vary based on exact ingredients, how much marinade adheres to the chicken, and chosen sides.