Description
This Chimichurri Chicken recipe combines juicy grilled chicken breasts with a vibrant, herbaceous chimichurri sauce made from fresh parsley, garlic, olive oil, and red wine vinegar. The quick marinade and grilling technique result in a flavorful and tender dish that’s perfect for a healthy weeknight dinner or weekend barbecue.
Ingredients
Scale
Chicken
- 4 chicken breasts
Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot enough to sear the chicken breasts and lock in their juices.
- Prepare Chimichurri Sauce: In a bowl, combine fresh chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Whisk thoroughly until well combined to create a vibrant and flavorful chimichurri sauce.
- Marinate Chicken: Coat the chicken breasts evenly with half of the chimichurri sauce, ensuring all sides are covered. This allows the flavors to penetrate the chicken before grilling.
- Grill Chicken: Place the coated chicken breasts on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through with nice grill marks.
- Rest Chicken: Remove the chicken breasts from the grill and let them rest for a few minutes. This resting period helps the juices redistribute, keeping the meat moist and tender.
- Serve: Serve the grilled chicken breasts with the remaining chimichurri sauce spooned on top for an extra burst of fresh herb flavor.
Notes
- For extra flavor, marinate the chicken for 30 minutes to 1 hour before grilling.
- Adjust the red pepper flakes based on your preferred spice level.
- Serve with grilled vegetables or a fresh salad for a complete meal.
- Leftover chimichurri sauce can be stored in the refrigerator for up to 3 days.
