Grilled Chimichurri Chicken (Print version)

Boneless chicken marinated in chimichurri, grilled to smoky perfection and finished with fresh herb sauce.

# What goes in:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 1 1/3 lb)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ For the Chimichurri Sauce & Marinade

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped (optional)
07 - 4 garlic cloves, minced
08 - 2 tbsp red wine vinegar
09 - 1/2 cup extra-virgin olive oil
10 - 1 tsp dried oregano
11 - 1/2 tsp red pepper flakes (adjust to taste)
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
14 - Juice of 1/2 lemon (about 2 tbsp)

# Cooking steps:

01 - In a mixing bowl, combine the finely chopped 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 all ingredients are evenly incorporated.
02 - Reserve 1/3 cup of the chimichurri for serving. Place the chicken breasts in a large resealable bag or shallow dish, then add the remaining chimichurri and olive oil. Toss to coat evenly and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and discard the used marinade.
04 - Place the chicken on the hot grill and cook 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 to allow the juices to redistribute.
06 - Slice the chicken and arrange on a serving platter. Drizzle the reserved chimichurri generously over the top and serve immediately.

# Tips from flavorandfeast:

01 -
  • The chimichurri doubles as both marinade and finishing sauce so you get double the payoff for one batch of work.
  • It comes together in twenty minutes flat and the grill does almost everything else.
  • Gluten free and dairy free without any compromises or substitutions that leave you wishing for the real thing.
02 -
  • I once rushed the resting step and watched all the juices bleed out onto the board, leaving the chicken drier than it should have been.
  • Reserving chimichurri before it touches raw chicken is non negotiable for food safety.
03 -
  • Let the chimichurri sit at room temperature for thirty minutes before serving because cold oil dulls the flavor.
  • Pound the chicken to an even half inch thickness and every piece will finish cooking at the same time instead of some drying out while others are still pink.

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