Grilled Chimichurri Chicken Breasts

Grilling season is my favorite excuse to mix bold flavors, and this Grilled Chimichurri Chicken Breasts recipe totally delivers. I throw the chicken on the grill, slather it with a quick homemade barbecue sauce, and finish it off with the zippiest chimichurri. It’s slightly spicy from the chopped jalapeño and red pepper flakes, but the fresh lemon juice and zest balance it out perfectly. It doesn’t get better than this!

You always hear about chimichurri being served only with steak, right? It’s a classic. But I thought, hey, why not try it with chicken? So I gave it a shot, and these grilled chimichurri chicken breasts turned out ridiculously good. It totally reminds me of how much we love my lemon chimichurri pork chops too!

I basically cook the chicken on the grill with my tangy barbecue sauce, then pile on my homemade chimichurri loaded with garlic, olive oil, lemon, jalapeño, and a few simple seasonings. I’m always looking for ways to eat a little healthier, especially with two kids running around, and this recipe totally does the trick. You might agree with me, grilled chicken can be pretty boring if you don’t give it some love, but trust me, this one is anything but plain. I use the chimichurri as both a marinade and a topping, and it gives every bite a fresh and herby punch I absolutely love.

Why you will love this recipe 

• No more boring grilled chicken at my house: Grilled chicken doesn’t have to be dry or bland. This one’s juicy, full of flavor, and way more exciting than your usual weeknight dinner.
• All the fresh stuff I already have in my kitchen: I love recipes that don’t require a special grocery trip. Just grab garlic, lemon, olive oil, and herbs and you’re good to go!
• It’s healthy but still something my kids will eat: Finding a meal that is healthy and gets the thumbs-up from my kids? That’s a total win.
• It works for everything from backyard BBQs to weeknight dinners: I’ve made this on busy weeknights and again for friends at our last summer cookout.

What you will need

For the chicken:

• Boneless, skinless chicken breasts: I like using these because they cook up juicy on the grill and absorb all the flavor.
• Homemade barbecue sauce: This adds that sweet and tangy layer that makes grilled chicken extra tasty.
• Brown sugar: A little brown sugar helps caramelize the sauce and gives it a rich flavor.
• Apple cider vinegar: I toss in a splash to balance out the sweetness with a bit of tang.
• Sweet chili sauce: This brings in a gentle heat and a little extra sweetness that I love.
• Salt and black pepper: I always stick with the classics to season the chicken.

Chimichurri sauce ingredients:

• Herbs: I use a mix of fresh parsley and cilantro for a vibrant green chimichurri flavor. Flat-leaf parsley works best here.
• Aromatics: Chopped garlic and jalapeño (with the seeds out) give the sauce a punch without being too spicy.
• Lemon: Fresh lemon juice and a bit of zest is what I used.
• Oil: I always reach for extra-virgin olive oil to add richness.
• Seasonings: A mix of Italian seasoning, red pepper flakes, and kosher salt adds depth and a little heat.

How to make

Make the chimichurri sauce: I toss all the chimichurri ingredients into my food processor and blend on low for a minute or two until the parsley and cilantro are finely chopped. Then I transfer the sauce to an airtight container and pop it in the fridge until I’m ready to use it.

Mix up the barbecue sauce: I grab a medium bowl and stir together the barbecue sauce, sweet chili sauce, brown sugar, and a splash of vinegar until it’s all smooth and blended.

Preheat and season the chicken: While the grill is heating to medium and I’m oiling the grates with cooking spray, I pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Grill the chicken: I place the chicken on the grill and brush on some barbecue sauce, then close the lid and let it cook for about five to six minutes. After that, I flip the chicken, add more sauce, and cook for another five to six minutes with the lid closed until the internal temperature reaches 155 degrees F.

Let them rest and serve: Once the chicken is off the grill, I cover it loosely with foil and let it rest for about five minutes until the internal temperature hits 160 degrees F. Then I spoon a generous amount of chimichurri sauce over the top and pop the rest in the fridge to keep it chilled for later.

Expert tip

Quick chimichurri marinade tip

If I want really tender and juicy chicken, I always give it a quick marinade in about half of the chimichurri sauce. I pour it into a baking dish, add the chicken, and pop it in the fridge for 10 to 15 minutes. I don’t let it sit longer than 20 minutes though, because the lemon juice and vinegar can make the meat too soft. After that, I toss the used marinade and grill the chicken just like in the recipe. Then I spoon on more fresh chimichurri sauce when it’s time to serve.

More tips to consider:

• If it’s too hot to grill or raining outside, I just use my cast-iron skillet or grill pan indoors. Just keep a thermometer handy since cook time might change a bit.
• If you do not have a food processor or blender, just use a knife to finely chop the herbs. 
• To save time, you can use chicken tenders instead. They are smaller and thinner, so you only need to cook them for about three to four minutes.
• I crank up the heat and give each side a quick sear for about a minute before finishing the cooking. It gives the chicken that nice grilled look we all love.
• I always wear gloves when I chop jalapeños because that oil sticks to your fingers. Trust me, touching your face afterward is not fun.
• I always give my chicken a few minutes to rest before slicing. That way it stays juicy and doesn’t dry out.

Recipe variations

• Try a different zest: Sometimes I swap the lemon zest for orange or lime, about 1 teaspoon. It gives the sauce a totally new flavor.
• Switch the vinegar: I’ve made this with red wine vinegar and even balsamic. About 2 tablespoons is all you need to change up the flavor.
• Add your favorite herbs and spices: When I have extra herbs like basil or thyme, I toss in a tablespoon or two. Smoked paprika, garlic powder, or cumin also add a nice warm flavor.
• Tone down the spice: If I’m serving picky eaters or the kids, I skip the jalapeño and chili flakes. The sweet chili sauce adds flavor without too much heat.
• Crank up the heat: When I want a spicier version, I add 1 teaspoon red chili flakes or toss in a whole chili pepper. It really brings the fire.

Serving Suggestions

When it’s hot outside and we’re firing up the grill, I always make my strawberry arugula salad. It’s light, fresh, and pairs perfectly with grilled chimichurri chicken. The strawberries add a juicy bite that cools you down, and if my mom’s visiting, I make sure to have my strawberry cobbler ready too. It’s kind of our thing, she starts asking about it the second she walks in the door.

This chimichurri chicken is so good, I honestly serve it with just about anything. It’s amazing with a big green salad or a scoop of my creamy Instant Pot mashed potatoes on the side. And if I’ve got leftovers, I slice the chicken and add it to my grilled vegetable skewers for an easy next-day dinner that’s just as tasty. For dessert, I usually pull out a batch of my Instant Pot brownie bites from the freezer. The kids are obsessed, and honestly, I am too.

How to store leftovers

• Store: I keep any leftover grilled chimichurri chicken in an airtight container in the fridge. It stays fresh for up to three days.
• Freeze: If I’m not planning to eat it soon, I pop the leftovers into a freezer-safe container. They’ll keep well in the freezer for up to three months.
• Thaw: When I’m ready to use it, I let the chicken thaw overnight in the fridge.
• Reheat: I usually warm it in the microwave for about 30 to 90 seconds, or toss it back on the grill for a couple of minutes until it’s hot.

Frequently asked questions

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