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When making grilled chicken chimichurri, you need simple yet fresh ingredients. Here’s what you will need: - Chicken - 4 boneless, skinless chicken breasts - Chimichurri Sauce Ingredients - 1 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 4 cloves garlic, minced - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Zest and juice of 1 lime - Seasoning - Salt and pepper to taste These ingredients come together to create a bright and flavorful dish. The chimichurri adds a fresh taste that enhances the grilled chicken. You can find the full recipe at the end of this section. To start, gather all your chimichurri ingredients. You will need: - 1 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 4 cloves garlic, minced - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - Zest and juice of 1 lime In a bowl, combine the parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes, lime zest, and lime juice. Mix them well. This blend gives the sauce a fresh taste. Add salt and pepper to your liking. Let the sauce marinate for at least 30 minutes. This waiting time helps the flavors mix well. While the chimichurri sauce is resting, it’s time to prepare the chicken. First, preheat your grill to medium-high heat. This step is key for great grill marks. Pat the chicken breasts dry with paper towels. This helps the seasoning stick better. Season both sides with salt and pepper. This simple step adds flavor. Now, it’s time to grill the chicken! Place the chicken breasts on the grill. Cook them for about 6-7 minutes on one side. Don’t move them around; let them get those nice grill marks. After that, flip the chicken over. Grill for another 6-7 minutes. Use a meat thermometer to check the temperature. It should reach 165°F (75°C) for safety. During the last minute of cooking, brush some chimichurri sauce on top of each chicken breast. This adds even more flavor. Once cooked, remove the chicken from the grill. Let it rest for 5 minutes before slicing. This resting time keeps the chicken juicy. Now you have a tasty grilled chicken chimichurri ready to serve! For the full recipe, check the link. To keep your chicken juicy, use a meat thermometer. Cook until it reaches 165°F (75°C). Also, let the chicken rest for a few minutes after grilling. This helps the juices stay inside. For perfect grill marks, place the chicken on the grill without moving it for the first few minutes. This creates those nice lines and adds flavor. To boost the flavor of your chimichurri, try adding fresh herbs like mint or basil. You can also mix in spices like cumin or smoked paprika for a twist. Marinate your chicken in the chimichurri for at least 30 minutes. This allows the flavors to meld and makes the chicken taste amazing. Pair your grilled chicken chimichurri with sides like rice, grilled veggies, or a fresh salad. These add color and balance to your meal. For presentation, slice the chicken and arrange it on a platter. Drizzle extra chimichurri on top and garnish with lime wedges for a pop of color. If you want the full details on how to make this dish, check out the Full Recipe. {{image_2}} You can swap chicken for steak or fish in this dish. Steak adds a rich flavor. Try grilling ribeye or flank steak. Fish like salmon or swordfish works well too. Just adjust cooking times. For a vegetarian twist, use grilled vegetables. Bell peppers, zucchini, and eggplant taste great. Marinate the veggies in chimichurri for extra flavor. Chimichurri isn't just green! Red chimichurri uses tomatoes or red peppers. Blend these with the usual herbs for a bold flavor. Want some heat? Add spicy peppers like jalapeños or serranos. This gives your chimichurri a kick. You can also mix in different herbs, like mint or basil, for unique tastes. These variations keep your meals exciting and new. For the full recipe, check out Grilled Chicken Chimichurri. To keep your leftover chicken fresh, store it in an airtight container. Make sure to let it cool down first. This helps to avoid moisture build-up. You can keep it in the fridge for up to three days. If you want to store it longer, consider freezing it. Wrap each piece in plastic wrap and place it in a freezer bag. This way, it stays safe for about three months. For reheating, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C) and heat chicken for about 15-20 minutes. If you use a microwave, heat it in short bursts, checking every minute. This way, the chicken won’t dry out. Chimichurri sauce can last in the fridge for up to one week. Store it in a glass jar with a tight lid. To keep it fresh, pour a thin layer of olive oil on top before sealing. This helps to prevent oxidation. If you want to keep it longer, you can freeze it. Pour the chimichurri sauce into ice cube trays. Once frozen, pop the cubes out and store them in a freezer bag. This method allows you to use small amounts at a time. You can defrost the sauce by placing it in the fridge overnight or warming it in a pan over low heat. Yes, you can use dried herbs, but fresh herbs taste better. Dried herbs have less flavor. If you use dried herbs, use less. Try one tablespoon of dried instead of a quarter cup of fresh. You can marinate the chicken for 30 minutes to 4 hours. This gives the chicken time to soak up the flavors. Longer marination can make the chicken very tasty. Avoid marinating for more than 24 hours. Chimichurri comes from Argentina. It is a popular sauce served with grilled meats. The sauce is a mix of herbs, garlic, vinegar, and oil. It adds a fresh and zesty taste to dishes. Yes, you can make chimichurri in advance. It stores well in the fridge for up to one week. The flavors even improve over time. Just cover it tightly in a jar or bowl. Yes, chimichurri sauce is gluten-free. It contains no wheat or gluten products. This makes it a great choice for people with gluten allergies. Enjoy it on grilled chicken or other dishes without worry. For the full recipe, check out the complete details on how to make grilled chicken chimichurri. In this post, we explored how to grill chicken with chimichurri sauce. We covered key ingredients, from chicken to chimichurri components. You learned step-by-step instructions for preparation, grilling, and serving. We shared tips to keep your chicken juicy and how to enhance chimichurri flavor. Lastly, we discussed variations and storage options for leftovers. Grilling with chimichurri is fun and tasty. You'll impress everyone with your skills and flavor choices. Enjoy your cooking and happy grilling!

112. Grilled Chicken Chimichurri

Elevate your grilling game with this delicious Grilled Chicken Chimichurri recipe! Juicy chicken breasts are paired with a vibrant, homemade chimichurri sauce packed with fresh herbs and garlic. Perfect for summer cookouts or weeknight dinners, this dish is simple to prepare and bursting with flavor. Discover how to create this mouthwatering meal and impress your family and friends. Click to explore the full recipe and get grilling today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

4 cloves garlic, minced

1/2 cup olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Salt and pepper to taste

Zest and juice of 1 lime

Instructions
 

Prepare the chimichurri sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, vinegar, oregano, red pepper flakes, lime zest, and lime juice. Mix well. Season with salt and pepper to taste. Let the sauce marinate for at least 30 minutes to enhance flavors.

    Prepare the chicken: While the chimichurri marinade mingles, preheat your grill to medium-high heat. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

      Grill the chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes on one side without moving them to get nice grill marks. Flip them over and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).

        Baste with chimichurri: During the last minute of grilling, brush some chimichurri sauce on top of each chicken breast for added flavor.

          Rest the chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps keep the chicken juicy.

            Serve: Slice the grilled chicken and arrange it on a platter. Drizzle additional chimichurri sauce over the top and garnish with lime wedges.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4