Grilled Turkey Breast with Chimichurri Recipe

There’s something incredibly satisfying about grilling a perfectly juicy turkey breast and topping it with vibrant, herbaceous chimichurri sauce. This Grilled Turkey Breast with Chimichurri combines the smoky char from the grill with a zesty, garlicky marinade that keeps the meat tender and flavorful. The fresh chimichurri adds a bright, tangy finish that transforms this lean protein into an absolutely craveable dinner.

I love how this recipe delivers restaurant-quality results without any complicated techniques. The turkey breast marinates in a simple blend of olive oil, garlic, lemon juice, and smoked paprika, while the chimichurri comes together in minutes with fresh parsley, cilantro, and a splash of red wine vinegar. Whether you’re firing up the grill for a weeknight dinner or hosting a summer gathering, this dish is guaranteed to impress with minimal effort and maximum flavor.

What makes this recipe particularly appealing is its versatility and health benefits. Turkey breast is naturally lean and packed with protein, making it an excellent choice for anyone looking for a nutritious, satisfying meal. The chimichurri sauce adds healthy fats from olive oil and a burst of fresh herbs without weighing down the dish. It’s a complete meal that feels indulgent while supporting your wellness goals.

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Why You’ll Love This Grilled Turkey Breast with Chimichurri

This recipe checks all the boxes for a winning dinner. The turkey breast stays incredibly moist thanks to the marinade and the indirect grilling method, which prevents the lean meat from drying out. I find that marinating for at least an hour makes a noticeable difference in both flavor and texture, though even 30 minutes will give you excellent results.

The chimichurri sauce is what truly elevates this dish from simple to spectacular. Unlike heavy cream-based sauces, chimichurri is light, fresh, and packed with bold flavors that complement rather than mask the turkey. The combination of parsley, cilantro, garlic, and red wine vinegar creates a sauce that’s tangy, slightly spicy, and utterly addictive. I recommend making extra chimichurri because you’ll want to drizzle it on everything.

Another reason I love this recipe is how well it works for meal prep. You can grill the turkey breast on Sunday and enjoy sliced turkey with chimichurri throughout the week in salads, grain bowls, or sandwiches. It’s a practical solution for busy weeknights that doesn’t sacrifice flavor or quality.

Ingredients and Substitutions

The ingredient list for this recipe is straightforward and uses items you can find at any grocery store. For the turkey marinade, you’ll need boneless, skinless turkey breast, olive oil, fresh garlic, lemon juice, smoked paprika, dried oregano, salt, and black pepper. The smoked paprika adds a subtle smoky depth that pairs beautifully with the grill, but you can substitute regular paprika if that’s what you have on hand.

The chimichurri sauce calls for fresh parsley, fresh cilantro, garlic, red wine vinegar, extra virgin olive oil, dried oregano, red pepper flakes, and fresh lemon juice. I recommend using flat-leaf parsley rather than curly parsley for better flavor and texture. If you’re not a fan of cilantro, you can replace it with additional parsley or try fresh basil for a different twist.

For the olive oil in the chimichurri, I like to use a good quality extra virgin olive oil since it’s a raw sauce and the oil’s flavor really shines through. Regular olive oil works fine for the marinade since it will be cooked. If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar make suitable substitutes, though they’ll slightly alter the flavor profile.

When selecting your turkey breast, look for pieces that are relatively uniform in thickness so they cook evenly. If your turkey breast has a significantly thicker section, you can butterfly it or pound it to an even thickness. I find that turkey breasts in the 2-pound range are ideal for grilling and typically serve 6-8 people.

Grilled Turkey Breast with Chimichurri - recipe photo

How to Make Grilled Turkey Breast with Chimichurri

The preparation process is simple and breaks down into three main steps: marinating the turkey, making the chimichurri, and grilling. Start by patting the turkey breast completely dry with paper towels. This helps the marinade adhere better and promotes better browning on the grill.

In a bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, salt, and black pepper. Rub this marinade all over the turkey breast, making sure to coat it evenly. Place the turkey in a covered container or zip-top bag and refrigerate for at least 30 minutes, though I prefer to marinate for 2-4 hours when time allows. The longer marinating time allows the flavors to penetrate deeper into the meat.

While the turkey marinates, prepare the chimichurri sauce. Finely chop the parsley, cilantro, and garlic—you want them minced quite small for the best texture. Combine the chopped herbs and garlic in a bowl with the red wine vinegar, extra virgin olive oil, dried oregano, red pepper flakes, and lemon juice. Stir everything together until well combined. The chimichurri can be made several hours ahead and actually improves as it sits and the flavors meld together.

When you’re ready to grill, preheat your grill to medium heat, around 375°F. The key to perfectly cooked turkey breast is using indirect heat, which means placing the turkey on a part of the grill that isn’t directly over the flames or heat source. This allows the turkey to cook through gently without burning the outside.

Place the marinated turkey breast on the grill over indirect heat, close the lid, and cook for 35-55 minutes, turning occasionally. The exact cooking time depends on the thickness of your turkey breast. Use an instant-read thermometer to check for doneness—the internal temperature should reach 165°F in the thickest part of the meat. I recommend checking the temperature after 30 minutes and then every 5-10 minutes to avoid overcooking.

Once the turkey reaches 165°F, transfer it to a cutting board and let it rest for 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. After resting, slice the turkey against the grain into thin slices and arrange on a serving platter. Spoon the fresh chimichurri generously over the sliced turkey just before serving.

Expert Tips for Best Results

Temperature control is everything when grilling turkey breast. I recommend investing in a reliable instant-read thermometer if you don’t already have one. Turkey can go from perfectly juicy to dry very quickly, and a thermometer takes the guesswork out of the equation. Remember that the turkey will continue to cook slightly during the resting period, so pulling it off the grill right at 165°F is ideal.

Don’t skip the resting time after grilling. I know it’s tempting to slice into that beautiful turkey breast immediately, but those 10 minutes make a significant difference in moisture retention. Cover the turkey loosely with foil while it rests to keep it warm.

For the chimichurri, the finer you chop the herbs and garlic, the better the sauce will be. I like to use a sharp chef’s knife and take my time with the chopping. Some people use a food processor, but I find that hand-chopping gives you better control over the texture and prevents the sauce from becoming too watery.

If you’re using a gas grill, turn on only one or two burners and place the turkey on the opposite side. For charcoal grills, push the coals to one side and place the turkey on the cooler side. This indirect heat method is what keeps the turkey moist and prevents flare-ups from the marinade dripping onto the flames.

Make the chimichurri at least 30 minutes before serving if possible. Allowing it to sit gives the flavors time to develop and mellow. The garlic becomes less sharp, and the herbs infuse the oil beautifully. You can make it up to a day ahead and store it covered in the refrigerator.

Serving Suggestions

This Grilled Turkey Breast with Chimichurri pairs wonderfully with a variety of side dishes. I love serving it with grilled vegetables like zucchini, bell peppers, and asparagus for a complete grilled feast. Roasted potatoes or a simple rice pilaf also make excellent accompaniments that soak up the delicious chimichurri sauce.

For a lighter option, serve the sliced turkey over a bed of mixed greens with cherry tomatoes, cucumbers, and avocado. Drizzle extra chimichurri over the salad as a dressing for a fresh, protein-packed meal. This presentation works beautifully for lunch or a warm-weather dinner.

If you’re looking for more turkey inspiration, you might enjoy this Smoked Turkey with Brown Sugar Rub for a sweeter flavor profile, or try this Cranberry Orange Glazed Turkey Breast for a festive twist.

The chimichurri sauce is incredibly versatile and works well with other proteins too. I often make a double batch and use the leftovers on grilled chicken, steak, or even roasted vegetables. It also makes a fantastic marinade for shrimp or a flavorful spread for sandwiches and wraps.

For a complete summer dinner party menu, serve this turkey alongside a fresh corn salad, grilled bread with olive oil, and a crisp white wine or sparkling water with lemon. The bright, fresh flavors make it perfect for outdoor entertaining.

Variations and Substitutions

While this recipe is delicious as written, there are several ways to customize it to your preferences. If you prefer a spicier chimichurri, increase the red pepper flakes to 1/2 teaspoon or add a finely minced jalapeño pepper. For a milder version, omit the red pepper flakes entirely.

You can experiment with different herb combinations in the chimichurri. Try adding fresh mint, basil, or oregano for different flavor profiles. Some people enjoy adding a teaspoon of ground cumin for an earthier taste. I find that keeping the parsley as the base and varying the secondary herbs works best.

If you don’t have access to a grill, this turkey breast can be prepared in the oven. Preheat your oven to 375°F, place the marinated turkey in a roasting pan, and roast for 45-60 minutes until it reaches 165°F. You won’t get the smoky char from the grill, but the flavor will still be excellent.

For a different marinade approach, try adding fresh rosemary and thyme to the turkey marinade, or swap the smoked paprika for chipotle powder for a spicier, smokier flavor. Honey or maple syrup can be added to the marinade for a subtle sweetness that caramelizes beautifully on the grill.

This recipe also works well with bone-in turkey breast, though you’ll need to adjust the cooking time. Bone-in breasts typically take 60-90 minutes to reach the proper internal temperature. The bone helps keep the meat moist and adds extra flavor.

Storage, Freezing, and Reheating

Leftover grilled turkey breast stores beautifully in the refrigerator for up to 4 days. I recommend storing the sliced turkey and chimichurri separately in airtight containers. This prevents the turkey from absorbing too much of the acidic sauce, which can affect the texture over time.

The chimichurri sauce will keep in the refrigerator for up to one week. The olive oil may solidify when cold, so let it come to room temperature for about 15 minutes before serving, or give it a quick stir to re-emulsify.

For freezing, the cooked turkey breast freezes well for up to 3 months. Slice the turkey and arrange the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the slices from sticking together and allows you to remove only what you need.

I don’t recommend freezing the chimichurri sauce as the fresh herbs lose their vibrant color and texture when frozen. It’s best to make fresh chimichurri when you’re ready to serve the frozen turkey.

To reheat the turkey, I prefer gentle methods that won’t dry out the meat. Place sliced turkey in a covered dish with a tablespoon of chicken broth or water and warm in a 300°F oven for 10-15 minutes. Alternatively, you can enjoy the leftover turkey cold in salads or sandwiches, which is actually my favorite way to use leftovers.

Frequently Asked Questions

Can I use turkey tenderloin instead of turkey breast?

Yes, turkey tenderloin works well with this recipe. Since tenderloins are smaller and thinner, they’ll cook faster—typically in 20-30 minutes. Use the same marinade and chimichurri, but watch the internal temperature carefully to avoid overcooking.

How do I know when the turkey is done without a thermometer?

While I strongly recommend using a thermometer for accuracy, you can check doneness by cutting into the thickest part of the turkey. The meat should be completely white with no pink, and the juices should run clear. However, this method requires cutting into the meat, which releases juices, so a thermometer is definitely the better option.

Can I make the chimichurri in a food processor?

You can, but pulse it very carefully and briefly. Over-processing will turn the chimichurri into a puree rather than a textured sauce. I prefer hand-chopping for better control, but if you’re short on time, a few quick pulses in the food processor will work.

What if my turkey breast is thicker on one end?

You can butterfly the thicker section by cutting horizontally through the middle (without cutting all the way through) and opening it like a book. This creates a more uniform thickness. Alternatively, use a meat mallet to gently pound the thicker areas to match the thinner sections.

Can I use dried herbs instead of fresh for the chimichurri?

Fresh herbs are really essential for authentic chimichurri. Dried herbs won’t provide the same bright, fresh flavor that makes this sauce special. If you absolutely must substitute, use about one-third the amount of dried herbs, but know that the result will be quite different.

Is it safe to use the leftover marinade as a sauce?

No, you should never use marinade that has been in contact with raw turkey as a sauce unless you boil it first for at least 5 minutes to kill any bacteria. The chimichurri sauce is made separately and never touches the raw turkey, so it’s perfectly safe to use as a topping.