Chimichurri Marinade Recipe (Bold, Herby & Ready in 5 Minutes)

This chimichurri marinade is bold, herby, and packed with bright Argentinian flavor. It's made effortlessly with Chimi Boss Blends Original Chimichurri Dry Blend and used as both a marinade AND a finishing sauce. The result is the juiciest, most flavorful grilled chicken you have ever made.

Chimichurri marinade is one of the most versatile marinades in existence. Bold herbs, garlic, citrus, and olive oil penetrate deep into the chicken. They infuse every fiber with bright, fresh Argentinian flavor from the inside out. Using Chimi Boss Blends Original Chimichurri Dry Blend as your base makes it even easier. You get perfectly balanced chimichurri flavor in every bite — no measuring individual spices required.

Ready in just 5 minutes to prepare, marinade for as little as 30 minutes or up to 24 hours, and grill in under 15 minutes. This is the boldest, most flavorful grilled chicken recipe in your entire repertoire.

Why You'll Love This Chimichurri Marinade

Bold chimichurri flavor inside and out
The marinade penetrates deep into the chicken as it rests. A finishing drizzle of fresh chimichurri sauce then adds bright herb flavor on the outside. You get bold flavor in every single bite.

Ready in 5 minutes
Mix the marinade in under 5 minutes, pour over the chicken, and let it do all the work. The easiest path to the most flavorful grilled chicken you've ever made.

Works as marinade AND sauce
Chimi Boss Blends Original Chimichurri Dry Blend works double duty. Mix it with olive oil and vinegar for the marinade. Then mix a fresh batch to drizzle over the finished chicken as a bold finishing sauce.

Completely versatile
This chimichurri marinade works beautifully on chicken thighs, breasts, drumsticks, shrimp, steak, pork, and roasted vegetables. One marinade for everything on your grill.

Ingredients

For the Chimichurri Marinade

2 lbs boneless skinless chicken thighs or breasts
3 tablespoons Chimi Boss Blends Original Chimichurri Dry Blend
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
3 cloves garlic, minced
Salt and black pepper to taste

For the Chimichurri Finishing Sauce

2 tablespoons Chimi Boss Blends Original Chimichurri Dry Blend
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
Pinch of red pepper flakes

How to Make Chimichurri Marinade Chicken

1) Make the Chimichurri Marinade

In a bowl, whisk together Chimi Boss Blends Original Chimichurri Dry Blend, extra virgin olive oil, red wine vinegar, fresh lemon juice, and minced garlic until fully combined. The olive oil and vinegar rehydrate the dry blend and release all the bold herb and garlic flavor. The result is a bright, bold, and incredibly aromatic chimichurri marinade — instantly.

2) Marinate the Chicken

Place chicken in a zip lock bag or shallow dish and pour the chimichurri marinade over the top. Toss to coat every piece evenly. Seal and refrigerate for at least 30 minutes — or up to 24 hours for deep, developed chimichurri flavor all the way through. The longer you marinate, the more incredible the flavor.

3) Make the Finishing Sauce

While the chicken marinates, mix a fresh batch of chimichurri finishing sauce. Combine Original Chimichurri Dry Blend with olive oil, red wine vinegar, and fresh lemon juice. Keep this separate from the marinade and drizzle it over the finished grilled chicken right before serving. Never use the marinade as a finishing sauce — always make a fresh batch.

4) Grill the Chicken

Preheat your grill to medium-high heat. Remove chicken from the marinade and let any excess drip off. Grill chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F / 74°C. The chimichurri marinade creates beautiful charred herb bits on the outside — that's where all the bold flavor lives.

5) Rest and Drizzle

Remove chicken from the grill and let rest for 5 minutes. Then drizzle generously with the fresh chimichurri finishing sauce. The heat from the chicken warms the chimichurri and the bold herb flavor soaks into every juicy bite. Serve immediately.

Tips for the Best Chimichurri Marinade Chicken

• Marinate overnight for maximum flavor. Even 30 minutes makes a huge difference. But overnight marinating delivers chimichurri flavor that goes all the way through — not just on the surface.
- Always make a fresh finishing sauce. Never use the marinade that the raw chicken sat in. Always mix a fresh batch of chimichurri for drizzling over the cooked chicken.
- Don't skip the red wine vinegar. The acidity is what makes chimichurri bright and punchy. It also helps tenderize the chicken during marinating for a juicier result.
- Pat the chicken dry before grilling. After marinating, pat the chicken lightly dry so the outside can sear and char rather than steam. You'll still get full chimichurri flavor with a much better crust.
- Let it come to room temperature. Remove the marinated chicken from the fridge 20-30 minutes before grilling for more even cooking from edge to edge.

Chimichurri Marinade Variations

Chimichurri Steak Marinade

Use the exact same chimichurri marinade on skirt steak, flank steak, or ribeye for an authentic Argentinian asado experience. Check out our Chimichurri Steak Recipe for the full guide.

Spicy Chimichurri Marinade

Swap the Original Chimichurri Dry Blend for Chimi Boss Blends Infierno Chimichurri Dry Blend. You'll get a fiery, smoky marinade that brings serious heat alongside the bold herb flavor.

Chimichurri Shrimp Marinade

Marinate jumbo shrimp in the chimichurri marinade for just 15-20 minutes — shrimp marinates much faster than chicken. Grill for 2 minutes per side for incredibly bold chimichurri shrimp skewers. Check out our Chimichurri Shrimp Skewers Recipe for inspiration.

Chimichurri Vegetable Marinade

Toss zucchini, bell peppers, mushrooms, and asparagus in the chimichurri marinade for 15 minutes before grilling. The result is bold, herby grilled vegetables that are incredible as a side dish or stuffed into tacos and grain bowls.

What to Serve with Chimichurri Marinade Chicken

This bold chimichurri chicken pairs perfectly with:
- Our Chimichurri Roasted Potatoes for a full chimichurri feast
- Our Chimichurri Rice Bowl for a complete and satisfying meal
- Our Chimichurri Cauliflower Steaks for a bold plant-based side
- Warm crusty bread for soaking up all that chimichurri sauce
- A simple arugula salad with lemon vinaigrette to balance the bold herb flavor

Storage & Reheating

Store leftover chimichurri marinade chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 3-4 minutes per side or in a 350°F oven for 10 minutes. Always drizzle with fresh chimichurri finishing sauce after reheating to bring the bold herb flavor back to life. Cold chimichurri chicken is also incredible sliced over salads, stuffed into pita wraps, or served over rice bowls.

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends Original Chimichurri Dry Blend is small-batch, all-natural, and packed with bold Argentinian herbs and garlic. No fillers, no artificial flavors, no preservatives. Mix with olive oil and vinegar for an instant chimichurri marinade or sauce in under 60 seconds.

Try it on: steak, shrimp, pork, roasted vegetables, eggs, grain bowls, and crusty bread.

Did you know Chimi Boss Blends Authentic Chimichurri Sauce was rated Best Chimichurri Sauce by Sporked.com with a 9/10 — beating every other store-bought chimichurri tested?