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Grilled Chicken with Chimichurri

A quick and flavorful grilled chicken recipe topped with a vibrant chimichurri sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil for grilling Brush on grill to prevent sticking.
For the Chimichurri
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped Or substitute with more parsley if preferred.
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes Adjust according to spice preference.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your grill to medium-high heat. Season both sides of the chicken breasts with salt and pepper.
Make the Chimichurri
  1. In a medium bowl, combine the parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and pepper. Stir well and set aside.
Grill the Chicken
  1. Brush the grill with olive oil. Place the chicken on the grill and cook for about 6-7 minutes per side until the internal temperature reaches 165°F.
Serve
  1. Once grilled, remove the chicken from the heat and let it rest for a few minutes. Slice the chicken and drizzle the chimichurri sauce generously on top.

Notes

Experiment with herbs by adding oregano or basil to chimichurri. This sauce can be used for marinating proteins or drizzled on roasted veggies. The chimichurri sauce tastes even better the next day.