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Grilled Chimichurri Chicken

This is simply the best-grilled chimichurri chicken you’ll make. Double up the flavors by marinating chicken in some of the chimichurri sauce plus spoon a generous amount of the vibrant green sauce on top of juicy grilled tender chicken.

Prep Time
15 mins
Cook Time
15 mins
marinade time
30 mins
Servings: 4 servings
Calories: 543 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

For chimichurri sauce
  • 1 cup fresh flat-leaf parsley leaves, and tender stem
  • ¼ cup fresh cilantro leaves, and tender stem
  • 3 tablespoons fresh oregano tightly packed
  • 1 small shallot or red onion
  • 3 garlic cloves
  • 2 tablespoons fresh lime juice
  • 2 tablespoon red wine vinegar
  • 1 or 2 red jalapenos adjust as per taste, optional
  • ½ teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • ½ cup good quality extra virgin olive oil
For grilled chicken
  • 4 chicken breast
  • salt & ground pepper to taste
  • 2 teaspoon olive oil good quality

Instructions

    Cup of Yum
  1. Make chimichurri sauce: the recipe starts with making fresh herb sauce. Follow this chimichurri sauce recipe to make it fresh.
  2. Marinade chicken: season chicken first. Rub salt and ground pepper on both sides of the chicken breast.
  3. Use half of the chimichurri sauce as a marinade. Spread it evenly on both sides of the breast.
  4. Let chicken marinate for at least 30 minutes thus infusing more flavor into the chicken and making the chicken tender and juicier from salt, vinegar, and lemon juice from chimichurri sauce.
  5. Grill chicken: best cooked on the BBQ grill, you’ll get that delicious smoky charred flavor. But can be made in the skillet, the oven too.
  6. Heat grill pan. Drizzle olive oil on the pan.
  7. Place chicken on a hot grill without overcrowding and overlapping and cook on medium heat for 6-8 minutes.
  8. Flip chicken to cook on the other side for another 4-5 minutes (thermometer should read 165 degrees f in the center)
  9. Remove grilled chicken onto a plate.
  10. Let it rest for a few minutes.
  11. Serve immediately: save some chimichurri sauce to be used for dipping.
  12. Spread remaining green sauce on top of grilled chicken.
  13. Slice it and serve immediately.

Notes

  •  
  • Nutrition value mentioned are for 1 whole chicken breast.
  • Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  •  
  • You can use boneless chicken breast or thighs. For juicier flavorful chicken use chicken thighs.
  • Marinate chicken for at least 30 minutes for best taste. Salt and vinegar in chimichurri sauce will help it tenderize. Allowing the chicken to marinate helps it absorb all the flavors too.
  • Do not overcrowd while grilling.
  • Do not overcook chicken so it’s not dry and rubbery.
  • Use a thermometer to read the temperature of the chicken to check its doneness. It should read 165 degrees f.
  • Use the best quality olive oil to make the chimichurri sauce.
  • Let grilled chicken rest for a few minutes before you slice so it doesn’t lose all its juices.
  • You can use other proteins like shrimp, steak, or cauliflower steak in this recipe.
  • Chimichurri will keep in the fridge for 4-5 days. Store it in an airtight container.

Nutrition Information

Calories 543kcal (27%) Carbohydrates 7g (2%) Protein 49g (98%) Fat 35g (54%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 23g Trans Fat 1g Cholesterol 145mg (48%) Sodium 566mg (24%) Potassium 1032mg (29%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1503IU (30%) Vitamin C 32mg (36%) Calcium 104mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 543

% Daily Value*

Calories 543kcal 27%
Carbohydrates 7g 2%
Protein 49g 98%
Fat 35g 54%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 23g 115%
Trans Fat 1g 50%
Cholesterol 145mg 48%
Sodium 566mg 24%
Potassium 1032mg 22%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 1503IU 30%
Vitamin C 32mg 36%
Calcium 104mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.