{"id":8062,"date":"2026-01-17T07:52:05","date_gmt":"2026-01-16T20:52:05","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8062"},"modified":"2026-01-17T08:08:54","modified_gmt":"2026-01-16T21:08:54","slug":"steakhouse-grilled-chicken-with-chimichurri","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/poultry-dinner\/steakhouse-grilled-chicken-with-chimichurri\/","title":{"rendered":"Steakhouse Grilled Chicken with Chimichurri"},"content":{"rendered":"\n

Have you ever been to a Steakhouse and enjoyed some of their amazing Chicken dishes? The rich flavors they can achieve, and beautiful charring of the Chicken is a famous characteristic of a well prepared Steakhouse Chicken. Well, in this recipe we\u2019ll show you how to make an amazing Steakhouse Grilled Chicken with Chimichurri that\u2019s absolutely loaded with big flavors. The dish is simple to make, yet the flavors are so pronounced and developed you\u2019ll think it\u2019s straight out of the kitchen at your favorite local Steakhouse

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How to make Steakhouse Grilled Chicken with Chimichurri<\/h2>\n\n\n\n

What I love about this recipe is the Chimichurri Sauce serves two purposes. It\u2019s used as a sauce to serve over the perfectly cooked Chicken (obviously!), but it is also used as a marinade to infuse those wonderful flavors into the Chicken before cooking

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So, the first step in making our Grilled Chicken with Chimichurri is to create the Chimichurri Sauce. This is a classic Latin American Sauce that consists of Olive Oil mixed with fresh herbs and flavored with Garlic and Chili

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For our recipe we\u2019re keeping things quite classic, and unlike other Chimichurri Recipes (including some of ours!) this sauce isn\u2019t blended. The Fresh aromatics and herbs are mixed with good quality Olive Oil and they simply sit in the Oil for a few hours

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This process is known as \u2018infusing\u2019, and it allows all of the delicious flavors of Cilantro, Parsley, Garlic, and Chili to flavor the Oil. What you\u2019re left with is a herbaceous and flavorful Chimichurri Sauce that\u2019s perfect to pair with protein

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This simple Chimichurri Sauce is a classic Steakhouse side, and works perfectly with Grilled Chicken<\/figcaption><\/figure>\n<\/div>\n\n\n

With the Chimichurri Sauce done it\u2019s time to marinade the Chicken<\/h2>\n\n\n\n

For our recipe you want to use about half the Sauce as the marinade, leaving the other half remaining as a garnish, and for serving on the side. Whenever I marinade meat, I like to place it in Ziploc bag. This way you can lock in all the flavor, and there\u2019s no mess when it comes to cleaning up

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Once you\u2019ve added about half the Chimichurri Sauce to the bag, it\u2019s time to add the Chicken. For this recipe we used regular Chicken Breasts, but you can use any kind of Chicken cut. I like to cut the Chicken into chunks as this makes the cooking process a bit quicker

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As we will be cooking the Chicken on quite a high temperature it\u2019s important that you cut the Chicken into smaller pieces. This way we can achieve a beautiful char on the outside, completely cook the inside, but without burning it in the process

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The Steakhouse Grilled Chicken with Chimichurri is marinated in the delicious, herby sauce before cooking<\/figcaption><\/figure>\n<\/div>\n\n\n

For a regular Chicken Breast, I\u2019d recommend cutting it into 3 \u2013 4 pieces. For Thighs you can probably get away with cutting them in half. Tenderloins you could probably just leave whole, but perhaps cut the larger pieces in half

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Place the Chicken in the Ziploc bag and give it a good massage to really get that Chimichurri everywhere. Then, leave it for at least 2 hours, and up to 24 hours in the fridge. Before cooking, leave the Chicken at room temperature for 1 hour

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For the best results, char your Steakhouse Grilled Chicken with Chimichurri on the highest temperature to get that beautiful crust<\/figcaption><\/figure>\n<\/div>\n\n\n

Cooking our Steakhouse Grilled Chicken with Chimichurri Sauce<\/h2>\n\n\n\n

If you have the means, we highly recommend cooking the Chicken on an open flame with an outdoor grill. There\u2019s simply no better flavor for Grilled Chicken than when it\u2019s cooked on the BBQ. However, if you don\u2019t have a grill, or are cooking this dish in the middle of winter this is how you cook it indoors on your stovetop

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The key is obtaining a nice char on the outside of the Chicken. To do so you need your pan at a high heat. I recommend using a cast iron pan if possible, basically anything that will be able to retain heat well. Crank the pan as high as you can before carefully placing the Chicken onto it

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No need to Oil the pan, as there\u2019ll be plenty of Oil coating the Chicken from the marinade. Allow it to sear for about 2 minutes and then turn the heat down to medium. Flip the Chicken pieces over and cook until the internal temperature is 160F, which should take about 4 \u2013 6 minutes depending on the thickness of the Chicken

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Allow the Chicken to rest before slicing and serving with a generous drizzle of the Chimichurri Sauce we saved from earlier<\/figcaption><\/figure>\n<\/div>\n\n\n

Once cooked, set the Chicken aside to rest for about 6 \u2013 7 minutes before slicing and serving. I like to drizzle over a generous amount of the reserve Chimichurri Sauce that we made earlier, and serve the remainder on the side

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Remember, discard the Chimichurri Sauce that the raw Chicken was marinating in as this will be contaminated and cannot be eaten. This is a fantastic dish to enjoy at all times of the year. It\u2019s so easy to prepare and the flavors are immense

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