Grilled Chimichurri Chicken
Savor the flavors of summer with this vibrant and easy grilled chimichurri chicken. Perfect for a quick weeknight dinner or a backyard barbecue.
Equipment
- 1 Grill preheated
- 1 Mixing bowl large
- 1 Tongs
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley chopped
- 4 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 tsp salt
Chicken
- 4 boneless skinless chicken breasts
Instructions
Preparation
- In a large mixing bowl, combine the parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, and salt. Stir well to combine and let sit for 10 minutes to meld flavors.
- Place chicken breasts in a resealable plastic bag and pour half of the chimichurri sauce over them. Seal the bag and marinate for at least 30 minutes in the refrigerator.
Serving
- Preheat your grill to medium-high heat. Remove chicken from marinade and grill, turning occasionally, for about 6-8 minutes per side, or until the internal temperature reaches 165°F.
- Transfer grilled chicken to a serving platter and drizzle with the remaining chimichurri sauce. Serve immediately with your choice of side dishes.
Storage
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Marinate the chicken for at least 30 minutes to enhance the flavor.
Ingredient Substitutions: Use cilantro instead of parsley for a different twist.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Keep in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the chimichurri sauce up to 3 days in advance.
Ingredient Substitutions: Use cilantro instead of parsley for a different twist.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Keep in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the chimichurri sauce up to 3 days in advance.