Grilled Chimichurri Chicken (Printer-friendly)
Tender grilled chicken in vibrant chimichurri with parsley, garlic and a touch of heat—great for summer.
# What You'll Need:
→ Chimichurri Sauce & Marinade
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped (optional)
03 - 4 cloves garlic, minced
04 - 1/2 cup olive oil
05 - 1/4 cup red wine vinegar
06 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
07 - 1 teaspoon crushed red pepper flakes, adjusted to taste
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ Chicken
10 - 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
11 - 1 tablespoon olive oil
12 - Salt and pepper, to taste
# How To Make It:
01 - In a medium bowl, combine the parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, black pepper, and salt. Stir thoroughly until well blended. Reserve 1/3 cup of the chimichurri for finishing and set aside.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the remaining chimichurri sauce over the chicken, turning to coat evenly. Seal or cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
04 - Brush the grill grates lightly with olive oil to prevent sticking. Place the chicken on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C) and the juices run clear.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes. Slice each breast and drizzle generously with the reserved chimichurri sauce before serving.
# Expert Hints:
01 -
- The chimichurri doubles as both marinade and finishing sauce,which means less work and more flavor in every bite.
- It comes together with a bowl and a knife,no blender or food processor needed,so cleanup is almost nothing.
- You can marinate it in the morning and have dinner on the table in fifteen minutes after work.
02 -
- Never reuse the leftover marinade from the chicken as a finishing sauce because it has been in contact with raw meat and is not safe.
- Letting the chimichurri sit for at least 30 minutes before using it allows the dried oregano to hydrate and the garlic to mellow into something truly delicious.
03 -
- Pound the chicken breasts to an even thickness before marinating so they cook uniformly and you avoid the classic problem of dry ends and a raw center.
- Use a meat thermometer every single time because guessing is how perfectly good chicken gets ruined.