Spicy Grilled Latin American Chicken with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in vibrant Latin American spices, paired with a fresh and zesty chimichurri sauce to brighten every bite. This latin american ready in about 52 minutes pairs boneless skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 12 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 3 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Toss to coat evenly and marinate for at least 30 minutes at room temperature.
  2. Step 2: Meanwhile, prepare the chimichurri sauce by mixing 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/3 cup extra virgin olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes in a small bowl. Stir until combined and let sit to meld flavors.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until the internal temperature reaches 165°F and the edges develop a slight char.
  4. Step 4: Remove the chicken from the grill and let rest for 5 minutes. Slice and serve topped generously with the fresh chimichurri sauce for a bright, herbaceous finish.

Frequently asked questions

How long does Spicy Grilled Latin American Chicken with Chimichurri Sauce take to make?

Total time is about 52 minutes (40 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Grilled Latin American Chicken with Chimichurri Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Spicy Grilled Latin American Chicken with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Grilled Latin American Chicken with Chimichurri Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Grilled Latin American Chicken with Chimichurri Sauce?

Latin American latin american like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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