Grilled Chimichurri Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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marinate
15 mins
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Total Time
45 mins
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Servings
4
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Grilled Chimichurri Chicken
Description
This recipe uses boneless, skinless chicken breasts coated in a chimichurri sauce combining fresh parsley, cilantro, green onion, minced garlic, and red chili with dried oregano, basil, olive oil, and red wine vinegar. After a short marination of 15 to 20 minutes, the chicken is grilled over medium-high heat for 6 to 8 minutes per side until fully cooked.
The chimichurri delivers a combination of brightness from the herbs and acidity from the vinegar balanced with the mild heat of chili flakes and aromatic dried herbs. Grilling infuses the chicken with a smoky flavor and juicy texture, while the fresh chimichurri sauce served alongside offers a refreshing contrast.
Serving the remaining chimichurri sauce on the side lets diners control the herbaceous and spicy intensity. This dish works well as a standalone main with simple sides such as grilled vegetables or rice.
Fresh parsley and garlic are recommended for authentic flavor; overcooking the chicken can dry it out so monitoring doneness is helpful. The chimichurri can be stored separately and refrigerated up to three days.
Ingredients
- 4 chicken breast skinless, boneless
- 1/2 cup parsley finely chopped, fresh
- 1/2 cup cilantro finely chopped, fresh
- 2 green onions green parts only and finely chopped
- 2-3 cloves garlic finely chopped
- 1 red chili deseeded and finely chopped
- 1/2 tsp oregano dried
- 1/2 tsp basil dried
- 1/3 cup olive oil
- 1 tbsp red wine vinegar or white wine vinegar
- salt to taste, Kosher
- black pepper to taste, Kosher
Instructions
- To a small bowl, add the parsley, cilantro, onions, garlic, chili, oregano and basil. Add the oil, vinegar, salt and pepper and mix well to combine.
- Allow the flavors to meld for 10 minutes.
- Pour about ⅓ of the chimichurri sauce over the chicken and toss to completely coat. Reserve the remaining chimichurri to serve with the chicken; make sure it doesn't touch the raw meat.
- Allow the chicken to marinate for 15-20 minutes.
- Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked through.
- Serve with the remaining chimichurri sauce and enjoy!
Notes
- Fresh parsley and garlic are essential for a vibrant chimichurri sauce.
- Boneless chicken breasts are preferred, but boneless thighs can be substituted.
- Do not overcook chicken to keep it juicy and tender.
- The chimichurri sauce should be kept separate from raw chicken during marination and served fresh.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 301kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 212mg | 9% |
| Potassium | 537mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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