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 and 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 (adjust 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)
11 - 1 tablespoon olive oil
12 - Salt and pepper, to taste
# Steps:
01 - In a medium mixing bowl, combine the finely chopped parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, oregano, crushed red pepper flakes, black pepper, and kosher salt. Stir thoroughly until all ingredients are evenly incorporated. Reserve 1/3 cup of the chimichurri sauce in a separate container 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, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for a minimum of 1 hour, or up to overnight for optimal flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F to 450°F. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Lightly brush the chicken with olive oil and season with salt and pepper to taste.
04 - Brush the grill grates with olive oil to prevent sticking. Place the chicken breasts on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer and the juices run clear.
05 - Transfer the grilled chicken to a serving platter and allow it to rest for 5 minutes to redistribute the juices. Slice the chicken diagonally and drizzle generously with the reserved chimichurri sauce before serving.
# Expert Tips:
01 -
- The chimichurri doubles as both marinade and finishing sauce, so every single bite carries that herbaceous punch.
- It comes together with pantry staples and a handful of fresh herbs, no fancy equipment needed.
02 -
- Never reuse the leftover marinade from the chicken bag as a sauce, since it has been in contact with raw poultry and is not safe.
- An overnight marinade transforms the flavor completely, turning good chicken into something people will actually request again.
03 -
- Pound the chicken breasts to an even thickness before marinating so they cook uniformly on the grill without drying out.
- Let the chimichurri sit at room temperature for about thirty minutes before serving to wake up the flavors.