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Amberly Vahn

Grilled Chimichurri Chicken

Delicious grilled chicken marinated in a vibrant chimichurri sauce, perfect for holiday gatherings or busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup flat-leaf parsley, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 cup extra-virgin olive oil
  • 1 juice of lime
  • freshly cracked black pepper, to taste
  • 4 pieces boneless, skinless chicken breasts

Equipment

  • Grill
  • Mixing bowl
  • Resealable plastic bag
  • Meat thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove chicken from the grill and let rest for a few minutes. Slice and drizzle with remaining chimichurri sauce before serving.

Notes

Fresh herbs can elevate your dish significantly. Make sure not to cut into the chicken too soon after grilling to retain juices.