Print Options:

Grilled Chicken with Chimichurri Sauce

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Our grilled chicken with Chimichurri sauce recipe is the perfect motivation to start up your grill for the first time since last summer! This recipe takes under an hour to make thanks to the simple but delicious flavors in our sauce.

Grilled Chicken with Chimichurri Sauce

 2 lbs bone-in, skin-on chicken thighs and/or breasts, or a combination
 2 tbsp Colavita Extra Virgin Olive Oil
 Salt and pepper
For the Chimichurri:
 ½ cup Colavita Extra Virgin Olive Oil
 2 tbsp Colavita Aged Red Wine Vinegar
 ½ cup packed fresh parsley
 3 - 4 cloves garlic, finely chopped or minced
 1 tsp chili flakes
 3 - 4 tsp dried oregano
 1 tsp coarse salt
 ½ tsp freshly ground black pepper
Prepare the Chimichurri:

Place all the chimichurri ingredients in a small blender or food processor. Pulse until well combined. Taste and adjust for flavor, adding more salt, pepper or hot pepper as needed.

Prepare the Chicken:

Place the chicken in a large bowl. Season with salt and pepper. Add 1/4 cup of the chimichurri (reserving the rest) and toss to combine.


Heat an outdoor gas grill or grill pan to medium-high heat.


Place the chicken skin-side down on the grill (direct heat if grilling on charcoal) and cook uncovered and without moving the chicken until the skin is crisp and golden-brown, about 5-6 minutes.


Flip the chicken and grill until the second side is browned, 4 to 5 minutes more.


Reduce the heat to medium-low or move the chicken to indirect heat if using a charcoal grill.


Cover (you can loosely cover with foil if using a grill pan) and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer in the thickest part of the meat, about 15 to 20 minutes.


Transfer the chicken to a serving platter and let rest for a few minutes. Serve with the remaining chimichurri sauce.

Nutrition Facts

Servings 4