Grilled Chimichurri Chicken
Tender and juicy chicken breast grilled to perfect with homemade chimichurri sauce.
Servings: 4
Ingredients
- 4 skinless boneless chicken breasts
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh cilantro finely chopped
- 2 green onions green parts only and finely chopped
- 2-3 cloves garlic finely chopped
- 1 red chili deseeded and finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/3 cup olive oil
- 1 tbsp red or white wine vinegar
- Kosher salt and ground pepper to taste
Instructions
- To a small bowl, add the parsley, cilantro, onions, garlic, chili, oregano and basil. Add the oil, vinegar, salt and pepper and mix well to combine.
- Allow the flavors to meld for 10 minutes.
- Pour about ⅓ of the chimichurri sauce over the chicken and toss to completely coat. Reserve the remaining chimichurri to serve with the chicken; make sure it doesn't touch the raw meat.
- Allow the chicken to marinate for 15-20 minutes.
- Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked through.
- Serve with the remaining chimichurri sauce and enjoy!
Notes
- Use lean chicken breasts. If you prefer to use chicken thighs, you can use boneless chicken thighs instead.
- Alternate source of protein could be shrimp or steaks
- You may use an outdoor or indoor grill
- Must use fresh parsley and fresh garlic
- Do not overcook the chicken so it's not too dry and rubbery
- If you can, do marinate the chicken unless you are in a rush you can skip marinating.
- Store in a sealed container in the fridge for up to 3 days.
Nutrition
Serving: 1chicken breast | Calories: 301kcal | Carbohydrates: 3g | Protein: 25g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 212mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg