Grilled Chimichurri Chicken (Printable Version)
Smoky grilled chicken with zesty chimichurri, garlic, herbs and lemon—perfect for summer meals.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
→ Chimichurri Sauce & Marinade
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ¼ cup fresh cilantro, finely chopped (optional)
07 - 4 garlic cloves, minced
08 - 2 tbsp red wine vinegar
09 - ½ cup extra-virgin olive oil
10 - 1 tsp dried oregano
11 - ½ tsp red pepper flakes
12 - ½ tsp kosher salt
13 - ¼ tsp freshly ground black pepper
14 - Juice of ½ lemon (about 2 tbsp)
# How to Make:
01 - In a mixing bowl, combine the parsley, cilantro if using, minced garlic, red wine vinegar, extra-virgin olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, and lemon juice. Stir until well blended.
02 - Set aside ⅓ cup of chimichurri for finishing. Place the chicken breasts in a large resealable bag or shallow dish, pour the remaining chimichurri and olive oil over them, and toss to coat evenly. Refrigerate for at least 1 hour or up to 8 hours for deeper flavor.
03 - Heat a grill or grill pan to medium-high. Remove the chicken from the marinade and discard the used marinade.
04 - Cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165 °F and the juices run clear.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing.
06 - Arrange the sliced chicken on a platter and drizzle with the reserved chimichurri.
# Expert Tips:
01 -
- The chimichurri doubles as both marinade and sauce, which means you get maximum reward for minimal cleanup.
- It is genuinely difficult to mess this up, even if grilling is not your strong suit, because the marinade keeps the chicken incredibly forgiving.
02 -
- Never reuse the leftover marinade that touched raw chicken as a sauce, because no amount of herbs can fix food safety.
- Letting the chimichurri sit for at least fifteen minutes before using it makes a massive difference in how the flavors develop.
03 -
- Blend half the chimichurri for a smoother consistency and leave the other half chunky, then combine them for a sauce that has the best of both textures.
- Take the chicken out of the fridge fifteen minutes before grilling so it cooks more evenly from edge to center.