Grilled Chimichurri Chicken

There’s something about smoky, charred chicken laced with bright, herbaceous sauce that hits every craving. This Grilled Chimichurri Chicken recipe takes succulent bone-in, skin-on chicken thighs and drumsticks and dresses them in a vibrant chimichurri that’s bright with parsley and cilantro, zingy with lime, and aromatic with garlic. It’s bold enough to be the star of a weeknight dinner, yet simple enough to make for a weekend cookout. The directions below are rewritten into clear, step-by-step instructions so you can grill confidently and serve with extra chimichurri for passing around the table.

Why this recipe works

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Chicken thighs and drumsticks are forgiving on the grill: the extra fat and bone keep the meat juicy and flavorful even with a nice char on the skin. The chimichurri doubles as both a marinade and a finishing sauce, infusing the meat with herbs and acid while also giving each bite a zesty lift. Using a food processor or blender to make the chimichurri brings the texture to a perfectly emulsified saucy consistency that clings to the chicken and pools deliciously on the plate.

Ingredients

• 3 lbs bone-in skin-on chicken thighs and drumsticks
• 1/2 cup chimichurri sauce plus more for serving (recipe below)
• 4 cloves garlic, roughly chopped
• 4 cups fresh flat-leaf parsley leaves
• 2 cups fresh cilantro leaves
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon sea salt
• 1/4 cup white onion, finely chopped

Chimichurri Sauce (makes about 1 cup)

This recipe uses 1/2 cup for the marinade and saves the rest for serving. If you prefer extra sauce, make the full batch and serve the extra on the side.

• 4 cloves garlic, roughly chopped
• 4 cups fresh flat-leaf parsley leaves
• 2 cups fresh cilantro leaves
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon sea salt
• 1/4 cup white onion, finely chopped

Equipment

• Grill (gas or charcoal) or grill pan
• Food processor or blender
• Large bowl or resealable bag for marinating
• Tongs and an instant-read thermometer

Prep and timing

Total active time: about 20 minutes. Marinate time: 30 minutes to overnight. Grill time: 25–35 minutes depending on piece size and grill heat.

Step-by-step directions

1. Make the chimichurri. Add the 4 cloves of roughly chopped garlic, 4 cups of fresh flat-leaf parsley leaves, 2 cups of fresh cilantro leaves, 1/2 cup olive oil, 1/4 cup lime juice, 1 teaspoon sea salt, and 1/4 cup finely chopped white onion to a food processor or blender. Pulse until the herbs and aromatics are finely chopped and the mixture is well emulsified but still has some texture—aim for a saucy consistency that holds together. Stop and scrape down the sides as needed. Taste and adjust salt or lime if you want more brightness. You should end up with approximately 1 cup of chimichurri sauce.
2. Reserve sauce for serving and set aside marinade. Measure out 1/2 cup of the chimichurri and transfer it to a small bowl for marinating the chicken. Reserve the remaining chimichurri in the refrigerator for serving with the finished chicken.
3. Prepare the chicken. Pat the 3 lbs of bone-in, skin-on chicken thighs and drumsticks dry with paper towels. Dry skin helps the chicken crisp up on the grill. Place the chicken in a large bowl or a resealable plastic bag so you can easily coat it with the chimichurri marinade.
4. Marinate the chicken. Pour the 1/2 cup chimichurri over the chicken pieces. Massage the sauce into the chicken so every piece gets an even coating. Cover the bowl tightly or seal the bag and refrigerate. Marinate for at least 30 minutes at room temperature or up to overnight for deeper flavor penetration. If you marinate longer than a couple of hours, bring the chicken back to room temperature for 20–30 minutes before grilling so it cooks evenly.
5. Preheat your grill. Heat a gas grill to medium-high (about 400–450°F) or prepare a charcoal grill until the coals are glowing and you have a two-zone setup (one side hot for direct heat and one side cooler for indirect finishing). If using a grill pan, preheat it over medium-high heat until hot.
6. Sear the chicken. Place the chicken skin-side down over direct heat. Sear for 4–6 minutes without moving the pieces so you can develop a deep golden-brown crust and crispy skin. Keep an eye on flare-ups from dripping fat; move pieces temporarily to the cooler zone if flames get high.
7. Flip and move to indirect heat. Flip each piece using tongs and move them to the cooler side of the grill or reduce the heat to medium-low if using a gas grill. Continue cooking with the lid closed, turning once every 6–8 minutes, to allow the interior to come up to temperature without burning the skin. Total cooking time will be 25–35 minutes depending on the size of the thighs and drumsticks.
8. Check for doneness. Use an instant-read thermometer inserted into the thickest part of the thigh without touching bone. The safe internal temperature for chicken is 165°F; the thighs and drumsticks are best removed at 165–170°F to account for carryover cooking and to ensure the dark meat is tender.
9. Rest the chicken. Transfer the grilled chicken to a platter and loosely tent with foil. Let the chicken rest for 5–10 minutes. Resting lets the juices redistribute so every bite is moist.
10. Serve with chimichurri. Spoon generous amounts of the reserved chimichurri sauce over the chicken or serve the sauce on the side for guests to add as they like. The herb sauce brightens the richly charred skin and juicy interior and doubles as a dipping sauce for any sides.

Serving suggestions

This Grilled Chimichurri Chicken pairs beautifully with simple sides that let the chimichurri shine. Try serving with:

• Grilled corn on the cob rubbed with a little butter and lime
• Rice tossed with toasted pine nuts and scallions
• A crisp green salad with cucumber and cherry tomatoes
• Warm flatbreads or crusty bread to mop up extra sauce

Make-ahead and storage

You can make the chimichurri up to 3 days in advance and keep it refrigerated in an airtight container. The sauce may thicken in the fridge; let it sit at room temperature and stir to loosen or add a splash of olive oil or lime juice if needed. Marinated, uncooked chicken can be refrigerated for up to 24 hours. Once cooked, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven until warm, and reapply a little fresh chimichurri to revive the flavors.

Tips for success

• Pat the skin thoroughly dry before grilling. Moisture is the enemy of crisp skin.
• Don’t skip the indirect finish. Searing first locks in flavor, but finishing over lower heat ensures the meat cooks through without burning.
• Keep the chimichurri bright by using fresh herbs and freshly squeezed lime juice. If the sauce tastes flat, a pinch of salt or more lime will brighten it instantly.
• If flare-ups occur, move the chicken to a cooler part of the grill and close the lid to maintain heat. This prevents charring while allowing the interior to cook.

Flavor variations

Want to tweak the profile? Try adding a small pinch of red pepper flakes to the chimichurri for heat, swapping half the olive oil for avocado oil for a subtle difference in mouthfeel, or adding a splash of red wine vinegar instead of lime for a slightly different acid profile. You can also fold in a spoonful of Greek-style yogurt into some chimichurri for a creamy dipping sauce.

Final notes

This Grilled Chimichurri Chicken is bright, punchy, and built around a simple herb sauce that both marinates and finishes the chicken. The combination of charred skin and vibrant chimichurri is the kind of dish that disappears fast at gatherings. Whether you’re feeding a family or entertaining friends, this recipe scales easily and remains reliably delicious.

Enjoy your grill session and don’t forget extra chimichurri for serving—friends will be asking for it.

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Grilled Chimichurri Chicken

Juicy grilled chicken marinated in vibrant chimichurri for bright, herb-forward flavor.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 8 servings

Ingredients

• 3 lb bone-in skin-on chicken thighs and drumsticks
• 1/2 cup chimichurri sauce plus more for serving, recipe below
• 4 clove garlic roughly chopped
• 4 cup fresh flat-leaf parsley leaves
• 2 cup fresh cilantro leaves
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1 tsp sea salt
• 1/4 cup white onion finely chopped

Instructions

• Make the chimichurri: combine garlic, parsley, cilantro, olive oil, lime juice, sea salt, and chopped white onion in a blender or food processor and blend to your desired texture (chunky or smooth).
• Reserve 1/2 cup of the chimichurri for the marinade and extra sauce for serving.
• Place the chicken in a large zip-top bag or airtight container and add 1/2 cup chimichurri; seal and toss to coat evenly. Refrigerate at least 15 minutes or up to 12 hours.
• Preheat the grill to medium-high heat.
• Grill the chicken skin-side down first and sprinkle with sea salt; cook until dark grill marks form, about 5–8 minutes.
• Flip the chicken, sprinkle with sea salt, and continue grilling until the second side has dark grill marks, about another 5–8 minutes; continue turning as needed until drumsticks reach 165°F and thighs reach 165–175°F internal temperature.
• If baking instead of grilling, preheat the oven to 375°F, place marinated chicken in a baking dish, and bake 45–60 minutes until internal temperature reaches 165–175°F. To crisp skin, broil 1–2 minutes on a high setting on the upper racks.
• Transfer chicken to a serving platter and serve with the remaining chimichurri sauce alongside your preferred sides.

Equipment

• Blender or food processor
• large zip-top bag or airtight container
• Grill or Grill Pan
• Tongs
• Meat Thermometer
• baking dish (if baking)
• oven (if baking)

Notes

• Marinate at least 15 minutes for best flavor.
• Chicken can marinate up to 12 hours in the refrigerator.
• Use a meat thermometer to ensure safe doneness.
• Reserve extra chimichurri for serving.