Marinated in a flavorful homemade chimichurri sauce, this grilled chimichurri chicken and vegetables is the perfect summery dinner to throw on the grill!
We’re in full grilling mode around here! Hence, this mess of beautiful grilled chicken and vegetables making its arrival just in time for the official kickoff to summer this weekend.
In the summertime, we like to keep dinners as easy and out of the kitchen as possible, and this gem of a dinner lets you do exactly that!
No cooking inside, just mixing up a quick chimichurri sauce, giving the chicken + veg a quick marinade, and throwing everything on the grill. Nice and simple how summer should be!
And boy, does it ever look gorgeous. The glorious green chimichurri, the rainbow of fresh summer veggies, and the perfectly golden grilled chicken…
This grilled chicken and veggies just tastes like PURE summer and brightens up any cookout table.
This Grilled Chimichurri Chicken features…
- Juicy grilled chicken thighs.
- A rainbow of grilled vegetables including summer squash, zucchini, mushrooms, sweet pepper, and red onion.
- Herby, flavorful homemade chimichurri sauce for marinating chicken and vegetables and for drizzling on top just before serving.
Making the Grilled Chimichurri Chicken
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Boneless skinless chicken thighs
- Olive oil
- Fresh herbs (we use a combination of cilantro, parsley, and oregano)
- Red pepper flakes
- White wine vinegar
- Summer squash
- Red onion
- Sweet pepper
Choosing Your Chicken
We prefer using boneless skinless chicken thighs because we love how juicy they always grill up, but this recipe works well with a variety of chicken cuts!
We have had success using boneless skinless chicken breasts, drumsticks, and bone-in thighs with this recipe.
Be aware, cook time may vary depending on the cut of chicken you choose. Cook the chicken until it registers 165F in the thickest part on a kitchen thermometer.
Tips for Perfect Grilled Chicken and Vegetables
- Use fresh ingredients – it’s essential that you use fresh garlic, shallot, and herbs for the chimichurri sauce to achieve the boldest, most fresh flavor.
- Reserve some chimichurri for later – divide the chimichurri into three portions, using two of the portions to marinate and saving one of the portions for drizzling on chicken and vegetables after grilling for an extra herby kick.
- Marinate chicken and vegetables in separate bags – we have found that marinating the chicken and vegetables in bags allows the marinade to better evenly distribute. A bowl will also work, just put something heavy on the chicken/vegetables to make sure they are fully submerged in the marinade.
- Marinate chicken and vegetables at least 2 hours – if you’re in a hurry, marinate chicken and vegetables 2 hours or let it sit in the fridge up to 6 if you’ve got some extra time.
- Grill vegetables in grill pan or on aluminum foil – the chicken can go straight on the grill grates, however, you will need either a grill pan or a sheet of nonstick aluminum foil to grill the vegetables so they don’t fall through the grates.
This recipe is a blank canvas for so many variations! Try these ideas…
- Change up the vegetables – this recipe works well with a variety of veggies! Try sweet corn, asparagus, green onions, shishito peppers, or green beans. Feel free to swap out any veggies you don’t care for.
- Skip the chicken – you can make this an entirely meatless meal, just add more veggies in place of the chicken.
- Try different herbs in chimichurri – use parsley as a base and try fresh basil, dill, mint, or chives in place of the cilantro and oregano.
If you don’t have access to a grill, you can still make this recipe! Follow these instructions for cooking the chicken and vegetables on the stovetop.
Heat 2 tablespoons olive oil in a large skillet (or brush over a large cast iron grill pan) Once pan is hot, work in batches to cook chicken and vegetables in a single layer, turning occasionally until chicken registers 165F and vegetables are tender.
Repeat cooking process with remaining batches of chicken and vegetables, adding a few more tablespoons of oil to pan as needed.
This is just summer bliss, y’all. The chicken grills up SO perfectly juicy, the vegetables are smoky and tender, and the herby chimichurri just ties every thing together.
Whatever you do, don’t skip a good drizzle of extra chimichurri sauce on top of chicken and vegetables once they’re off the grill! Really pumps all the fresh, herby flavors up to a 10/10.
You’ll be making this dish all summer long, guaranteed.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this chimichurri chicken made step-by-step on Google web stories!
More grilled dinners you might want to try next!
Grilled Chimichurri Chicken and Vegetables
- 1 medium shallot, minced
- 4 medium cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup firmly-packed fresh cilantro, minced
- 3/4 cup firmly-packed fresh parsley, minced
- 1/4 cup firmly-packed fresh oregano, minced
Chicken and Vegetables
- 1-1/2 lbs boneless skinless chicken thighs
- 1 medium zucchini, cut into 1/2-in thick slices
- 1 medium summer squash, cut into 1/2-in thick slices
- 1 medium red onion, cut into 1-in pieces
- 1 medium sweet red pepper, cut into 1-in pieces
- 8 oz button mushrooms, stems removed
- Salt and pepper to taste
- In a medium bowl, whisk shallot, garlic, red pepper flakes, vinegar, salt, and pepper together. Slowly drizzle in olive oil, whisking constantly until smooth. Mix in parsley, cilantro, and oregano.
- Store chimichurri sauce in fridge until ready to use.
Chicken and Vegetables
- Place chicken in a sealable bag and place vegetables in a separate sealable bag. Divide chimichurri into thirds and pour 1/3 over chicken and 1/3 over vegetables. (reserve remaining 1/3)
- Seal bags and make sure chicken and vegetables are evenly coated in sauce. Place chicken and vegetables in fridge and allow to marinate at least 2 hours or up to 6.
- Preheat a grill to medium-high heat. Remove chicken and vegetables from marinade and pat dry with paper towels.
- Place vegetables in a grill basket or on a sheet of nonstick aluminum foil on grill and grill chicken alongside vegetables, turning chicken and tossing vegetables occasionally until chicken registers 165F and vegetables are tender.
- Arrange chicken and vegetables on a serving plate and season with salt and pepper to taste if needed. Drizzle remaining chimichurri sauce over chicken and vegetables. Serve warm and enjoy!