Ready in: 1 hour 30 minutes · Serves: 4 · Technique: Grilling · Storage: Airtight container in the fridge for up to 3 days.
Quick Answer
To create a delicious Grilled Chimichurri Chicken, marinate the chicken with a flavorful chimichurri sauce and grill until perfectly cooked and juicy.
Introduction:
As the leaves begin to fall and the crispness of autumn fills the air here in New York City, I’m reminded that the holiday season is right around the corner. With Thanksgiving and Christmas gatherings looming, I’m always on the lookout for a dish that is not only delicious but also easy to prepare and impressively colorful. Recently, I stumbled upon a fantastic recipe for Grilled Chimichurri Chicken, which quickly became a staple in my kitchen.
A Flavorful Holiday Delight
Why You’ll Love This Recipe
- Quick preparation with minimal ingredients makes this dish perfect for busy weeknights.
- Colorful presentation that is sure to impress guests at any holiday gathering.
- The combination of fresh herbs creates a vibrant flavor that elevates the chicken to new heights.
- Versatile sauce that can be used on grilled vegetables, salads, and more.
- Leftovers taste even better the next day, making it great for meal prep.
Ingredients
To create this delicious Grilled Chimichurri Chicken, gather the following ingredients:
For the Chimichurri Sauce:
- 1 cup flat-leaf parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
- Juice of 1 lime
- Freshly cracked black pepper, to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
How to Make Grilled Chimichurri Chicken (Step-by-Step)
This Grilled Chimichurri Chicken is not only flavorful but simple to make. Follow these easy steps for a delicious dish.
Step 1: Make the Chimichurri Sauce
In a mixing bowl, I combine the finely chopped parsley and cilantro. The aroma instantly brightens my kitchen. I then add the minced garlic, red wine vinegar, red pepper flakes, and salt, stirring well. As I drizzle in the olive oil while whisking, I watch the vibrant green mixture come together beautifully.
Step 2: Marinate the Chicken
I place the chicken breasts in a large resealable plastic bag, pouring in half of the chimichurri sauce. I massage the sauce into the chicken to ensure it’s well coated. After sealing the bag, I let it marinate in the refrigerator for at least 30 minutes, but often a couple of hours for maximum flavor infusion.
Step 3: Grill the Chicken
When ready to grill, I preheat the grill to medium-high. The sound of the chicken sizzling as I place it on the grill brings a smile to my face. I cook each breast for about 6 to 7 minutes per side until they reach an internal temperature of 165°F, ensuring they have those appetizing grill marks.
Step 4: Serve It Up
Once the chicken is cooked, I remove it from the grill and let it rest for a few minutes to allow the juices to redistribute. I slice the chicken and perfect the presentation by drizzling it with the remaining chimichurri sauce. The vibrant greens against the golden chicken create an eye-catching dish.
Common Mistakes to Avoid
- Avoid over-marinating. While the flavors can benefit from a decent marinating time, too long can lead to a mushy texture.
- Don’t skip the resting step. Cutting right into the chicken can release the juices, leaving you with a dry piece of meat.
- Ensure your grill is properly preheated. Putting the chicken on a cold grill can lead to sticking and prevent the desired sear.
Tips and Tricks for Success
- For an added layer of flavor, consider using bone-in chicken thighs instead of breasts; they’re more forgiving if overcooked.
- If you don’t have a grill, you can easily cook this chicken in a cast-iron skillet over medium heat, achieving a lovely sear.
- Serve alongside seasonal roasted vegetables or a light quinoa salad to balance out the richness of the chicken.
Variations
- Use lemon juice instead of lime for a different citrus profile.
- Add diced red onion to the chimichurri for extra crunch.
- For a smoky flavor, try adding smoked paprika to the marinade.
How to Serve
- Drizzle with remaining chimichurri on top for an extra burst of flavor.
- Serve with a side of grilled corn on the cob.
- Accompany with crusty bread to soak up the chimichurri sauce.
Make Ahead and Storage
- Make Ahead: The chimichurri can be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
- Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat chicken in a skillet over medium heat until warmed through, or in the microwave in short bursts.
- Freezing: Chicken can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Notes / What I Learned
Every time I prepare this Grilled Chimichurri Chicken, I’m reminded that fresh herbs can completely elevate a dish, and marinating is an essential step that cannot be overlooked. It’s a simple yet elegant dish that’s perfect for both casual dinners and festive celebrations.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 chicken breast
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 30g protein · 0g carbs · 24g fat
Grilled Chimichurri Chicken
Ingredients
Equipment
Method
- In a mixing bowl, combine finely chopped parsley and cilantro, minced garlic, red wine vinegar, red pepper flakes, and salt. Whisk in olive oil until combined.
- Place chicken breasts in a resealable plastic bag and pour in half of the chimichurri sauce. Massage to coat chicken and marinate for at least 30 minutes.
- Preheat the grill to medium-high. Grill chicken for about 6 to 7 minutes per side until an internal temperature of 165°F is reached.
- Remove chicken from the grill and let rest for a few minutes. Slice and drizzle with remaining chimichurri sauce before serving.
Notes
FAQs
1. Can I use other herbs in the chimichurri sauce?
Yes, you can customize the chimichurri sauce by adding other herbs such as oregano or dill, depending on your personal preference.
2. How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes for good flavor absorption, but for the best results, marinate for a couple of hours.
3. What is the best way to check the chicken’s doneness?
The best way to check doneness is to use a meat thermometer. The internal temperature of the chicken should reach 165°F.
4. Can I make chimichurri ahead of time?
Absolutely! You can make chimichurri sauce ahead of time and store it in the refrigerator for up to a week. Just give it a stir before using.
5. What sides pair well with Grilled Chimichurri Chicken?
This dish pairs well with seasonal roasted vegetables, a light quinoa salad, or a fresh green salad for a balanced meal.
