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.
1cupfresh flat-leaf parsleyleaves, and tender stem
¼cupfresh cilantroleaves, and tender stem
3tablespoonsfresh oreganotightly packed
1small shallot or red onion
3garlic cloves
2tablespoonsfresh lime juice
2tablespoonred wine vinegar
1or 2 red jalapenosadjust as per taste, optional
½teaspoonsea salt
1teaspoonfresh ground pepper
½cupgood quality extra virgin olive oil
For grilled chicken
4chicken breast
Salt & ground pepperto taste
2teaspoonolive oilgood quality
Instructions
Make chimichurri sauce: the recipe starts with making fresh herb sauce. Follow this chimichurri sauce recipe to make it fresh.
Marinade chicken: season chicken first. Rub salt and ground pepper on both sides of the chicken breast.
Use half of the chimichurri sauce as a marinade. Spread it evenly on both sides of the breast.
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.
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.
Heat grill pan. Drizzle olive oil on the pan.
Place chicken on a hot grill without overcrowding and overlapping and cook on medium heat for 6-8 minutes.
Flip chicken to cook on the other side for another 4-5 minutes (thermometer should read 165 degrees f in the center)
Remove grilled chicken onto a plate.
Let it rest for a few minutes.
Serve immediately: save some chimichurri sauce to be used for dipping.
Spread remaining green sauce on top of grilled chicken.
Slice it and serve immediately.
Notes
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 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.Â