Keto Chimichurri Chicken – Bold, Herby, and Totally Low-Carb

If you’re looking for a vibrant, flavor-packed meal that aligns with your keto goals, this Keto Chimichurri Chicken is about to become a staple in your weekly rotation. Infused with a garlicky, herby chimichurri marinade and grilled to juicy perfection, this dish brings Argentinian flair to your dinner table without the carbs.

Whether you’re following a ketogenic lifestyle, cutting down on sugars, or just love dishes that deliver big flavor with minimal effort, this is the chicken recipe you didn’t know you needed—until now.

Why You’ll Love Keto Chimichurri Chicken

This recipe is tailored for anyone who:

• Is following a keto or low-carb lifestyle and looking for something fresh and exciting

• Loves grilled meals with a big punch of flavor

• Wants a quick meal prep idea that’s freezer- and family-friendly

• Needs a versatile protein base to pair with a variety of sides

The tangy vinegar, sharp garlic, fresh parsley, and just a kick of spice from red pepper flakes create a chimichurri sauce that’s nothing short of addictive. Marinate your chicken, toss it on the grill, and dinner is served.

Ingredients You’ll Need

This simple marinade is made with classic pantry staples and fresh herbs:

• 4 Boneless, Skinless Chicken Thighs – Juicier and more flavorful than chicken breasts

• 3 tsp Garlic, Minced – The backbone of that bold chimichurri flavor

• 2/3 cup Fresh Parsley, Chopped – The star of the sauce

• 2 tbsp Red Wine Vinegar – Adds brightness and tang

• 1/2 tsp Oregano (Dried) – Brings that earthy Mediterranean flavor

• 1/4 tsp Red Pepper Flakes – Optional heat, adjust to taste

• 1/2 tsp Salt

• 1/2 tsp Black Pepper

• 1 tbsp Fresh Lime Juice – Brightens the entire marinade

• 1/2 cup Olive Oil – Smooth and luscious to tie it all together

This combination creates a balanced chimichurri sauce that doubles as a marinade and drizzle.

Kitchen Equipment Needed

Here’s everything you’ll need to bring this dish to life:

• Medium mixing bowl

• Whisk or fork

• Measuring spoons and cups

• Sharp knife and cutting board

• Plastic wrap or a food-safe container with lid (for marinating)

• Grill (indoor grill pan, outdoor grill, or even a stovetop skillet)

• Tongs or spatula

• Meat thermometer (recommended for best results)

Optional: A food processor if you want a finer-textured chimichurri.

How to Make Keto Chimichurri Chicken

Step 1: Make the Chimichurri Marinade

In a medium bowl, combine minced garlic, chopped parsley, red wine vinegar, oregano, red pepper flakes, salt, pepper, lime juice, and olive oil. Whisk until the oil is emulsified and all ingredients are well blended.

Pro Tip: Taste the marinade before adding the chicken. Want more acidity? Add a splash more vinegar. Craving heat? Increase the red pepper flakes.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl and toss until they’re fully coated in the chimichurri. Cover with plastic wrap or transfer to a sealed container and place in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill for 5–10 minutes per side, or until the internal temperature reaches 165°F (74°C).

Note: Cooking time varies depending on the thickness of the thighs and your grill type. Always rely on a thermometer to be sure.

Tips & Tricks for Perfect Results

• Don’t rush the marinade. Two hours is the absolute minimum, but overnight is ideal for deeply infused flavor.

• Reserve a bit of marinade (before adding raw chicken) to drizzle on top after grilling.

• Let the chicken rest for 5 minutes after grilling so juices redistribute evenly.

• Chop parsley finely by hand to avoid bitterness. A food processor can bruise herbs and change the texture.

Recipe Variations

Make this recipe your own with these tasty ideas:

• Chimichurri Chicken Skewers: Cube the chicken before marinating and grill them on skewers for fun, party-ready bites.

• Use Chicken Breasts: Just pound them to even thickness so they cook evenly on the grill.

• Try Cilantro or Mint: Swap or combine with parsley for a different herbal twist.

• Add Shallots or Scallions to the chimichurri for a little oniony kick.

• Oven Method: No grill? Bake at 400°F for 25–30 minutes or until chicken is cooked through.

Serving Suggestions & Pairings

Sides:

This chicken pairs beautifully with keto-friendly sides:

• Grilled or roasted veggies – Think zucchini, bell peppers, or asparagus

• Cauliflower rice or mash – To soak up extra sauce

• Avocado and tomato salad – For a fresh, summery plate

• Zucchini noodles or shirataki pasta – For a low-carb “pasta” night

Drinks:

• Dry white wine – Like Sauvignon Blanc or Pinot Grigio

• Sparkling water – With a wedge of lime or cucumber

• Iced herbal tea – Mint or hibiscus work well

How to Store Leftovers

Fridge:
Store leftover chimichurri chicken in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer:
Marinated (uncooked) chicken can be frozen for up to 3 months. Cooked chicken freezes well too, just cool completely before storing.

Meal Prep Tip:
Cook extra chicken and slice for salads, wraps, or low-carb tacos throughout the week.

Frequently Asked Questions (FAQ)

Can I use other cuts of chicken?

Yes! Boneless, skinless breasts or even drumsticks work well. Adjust cooking time as needed.

Can I make the chimichurri in advance?

Absolutely. It actually tastes better after a few hours. Store it in a sealed jar in the fridge for up to 5 days.

Is this recipe spicy?

Only mildly. You can increase or decrease the red pepper flakes based on your spice tolerance.

Is chimichurri keto?

Yes, traditional chimichurri is naturally keto-friendly. It’s made with herbs, garlic, vinegar, and oil—no sugars or carbs.

Can I bake the chicken instead of grilling?

Yes. Bake at 400°F (205°C) for 25–30 minutes or until internal temp hits 165°F. Broil at the end for a nice char.

Final Thoughts

This Keto Chimichurri Chicken is the ultimate no-fuss, full-flavor meal that checks all the boxes: low-carb, high-protein, and ridiculously delicious. Whether you’re meal prepping, hosting a backyard BBQ, or looking for an easy weeknight dinner with international flair, this recipe delivers every time.

The fresh, herbaceous marinade and juicy grilled chicken make it a perfect warm-weather staple—or a way to bring the taste of summer to your plate year-round.