Grilled Chimichurri Chicken
A vibrant blend of grilled chicken with a zesty chimichurri sauce, perfect for summer meals and packed with protein.
Ingredients
For the chimichurri sauce
- 1 cup Chopped parsley
- 1 tablespoon Dried oregano
- 3 cloves Minced garlic
- 1 teaspoon Red pepper flakes Adjust to taste
- 1/2 cup Olive oil
- 2 tablespoons Vinegar Red wine or apple cider vinegar recommended
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
For the chicken
- 4 pieces Chicken breast Lean protein option for families
Instructions
Preparation
- In a mixing bowl, combine chopped parsley, oregano, minced garlic, red pepper flakes, olive oil, vinegar, salt, and pepper to create the chimichurri sauce.
- Set aside some chimichurri sauce for serving later, and marinate the chicken in the remaining mixture for at least 30 minutes, or up to overnight in the refrigerator.
Cooking
- Preheat your grill to high heat (about 400°F to 450°F or 200°C to 230°C).
- Remove chicken from the marinade and let excess drip off.
- Place the chicken on the grill and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes.
Serving
- Slice the chicken and drizzle with the reserved chimichurri sauce. Serve immediately while hot.
Notes
Use a meat thermometer to check for doneness. Let the chicken marinate overnight for deeper flavor. Store leftovers in an airtight container for up to 3-4 days.