Fresh Chimichurri Chicken
This zesty grilled chicken is bright and garlicky, making it the perfect meal for a busy weeknight.
dailyrecipesbook.comChimichurri chicken is one of my favorite meals because it comes together so quickly without sacrificing any flavor. The herb sauce adds a fresh punch that makes the chicken taste like it came straight from a fancy restaurant.
I love serving this because it is naturally healthy and satisfying. If you have extra sauce, it tastes wonderful drizzled over roasted potatoes or fresh sliced tomatoes on the side.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 cup fresh flat leaf parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Place the parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper into a food processor or blender.
- 2
Pulse the mixture until it is finely chopped but still has a slightly chunky texture.
- 3
Pat the chicken breasts dry with a paper towel and season them lightly with a little extra salt and pepper.
- 4
Heat a grill pan or outdoor grill to medium high heat and lightly oil the grates.
- 5
Cook the chicken for about 5 to 6 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- 6
Remove the chicken from the heat and let it rest for 5 minutes before serving.
- 7
Spoon a generous amount of the fresh chimichurri sauce over the warm chicken and serve immediately.
๐ก Tips
Store any leftover sauce in a sealed jar in the fridge for up to three days. You can also use this sauce as a marinade if you have time to let the chicken sit for an hour before cooking.
Made this recipe? Let us know how it went.
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