Grilled Chimichurri Chicken (Printable)
Juicy marinated chicken grilled and finished with vibrant chimichurri of parsley, garlic, oregano and a hint of heat.
# 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:
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 kosher 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 and toss to coat evenly. Seal or cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat the grill to medium-high heat (approximately 400°F). Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Brush the grill grates lightly with olive oil to prevent sticking.
04 - Place the chicken breasts on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the juices run clear. Avoid pressing down on the chicken while grilling to retain moisture.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Slice against the grain and drizzle generously with the reserved chimichurri sauce before serving.
# Expert Tips:
01 -
- The marinade doubles as a finishing sauce so nothing goes to waste and every bite is loaded with flavor.
- It comes together in minutes but tastes like you spent hours because the herbs and vinegar do all the heavy lifting.
- It is naturally gluten free and dairy free which means everyone at the table can eat without a single question.
02 -
- Never reuse the marinade that touched raw chicken as a sauce because it is a food safety hazard even if you boil it.
- Letting the chimichurri sit for 15 minutes before using it allows the dried oregano to hydrate and the flavors to meld into something far more complex than when you first stirred it together.
03 -
- Pound the chicken breasts to an even thickness before marinating because uneven pieces will overcook on the thin end before the thick end is done.
- Make the chimichurri up to 24 hours ahead and let it sit in the fridge because the flavor deepens and improves dramatically with time.