Grilled Chimichurri Chicken
Hey there, fellow food enthusiasts! It’s time to ditch the burgers and brats and bring some Argentinean flair to your next outdoor barbecue. This Grilled Chimichurri Chicken is a must-try for amazing flavors. This chicken breast is marinated with homemade chimichurri sauce, grilled to perfection, and served with a side of more chimichurri sauce.
Embrace the Summer Vibes with this Recipe!
When the summer sun is shining and the grill beckons you, this recipe is a perfect match! The warm and sunny season brings an array of fresh, locally grown ingredients, readily available at local farmers’ markets. It’s a treasure trove of seasonal delights, and you might even stumble upon locally raised organic chicken breasts for this recipe. There’s so much to love about this dish, as it captures the essence of summer on your plate!
Choosing Your Ingredients
Boneless, Skinless Chicken Breasts: Tender and juicy cuts of chicken that serve as the main protein in this recipe. They are perfect for grilling and soaking up the delicious chimichurri flavors.
Shallot: A small and flavorful onion-like vegetable that adds a mild, sweet, and aromatic taste to the chimichurri sauce.
Red Chili (Seeded): A fiery spice that gives the chimichurri sauce a kick of heat. By removing the seeds, you can control the spiciness level to suit your taste. You can also substitute with dried red chili flakes.
Garlic: Adds a pungent and rich flavor to the chimichurri sauce, enhancing the overall taste of the dish.
Red Wine Vinegar: A tangy and slightly sweet vinegar that helps to balance the flavors in the chimichurri sauce.
Kosher Salt: A coarse and flaky salt that enhances the taste of the chimichurri sauce and the chicken.
Cilantro: A fragrant herb with citrusy notes that contributes a fresh and vibrant taste to the chimichurri sauce.
Parsley: Another herb that brings a bright and herbaceous flavor to the chimichurri sauce, complementing the cilantro.
Oregano: An earthy and aromatic herb that adds depth and complexity to the chimichurri sauce.
Extra Virgin Olive Oil: A high-quality oil that binds all the ingredients together, creating a luscious and smooth chimichurri sauce.
These ingredients work together to create the sensational chimichurri sauce that elevates the grilled chicken to a whole new level of deliciousness!
How To Make Grilled Chimichurri Chicken
While the flavors may make it seem like a complicated dish, making Grilled Chimichurri Chicken is surprisingly easy! And it starts with the star of the show, the Chimichurri sauce.
Making the Chimichurri
Using a food processor makes short work of this task. Combine all the ingredients, and process the mixture until all the ingredients are finely minced and well combined. A blender will work well for this step too. Once minced, slowly pour in the extra virgin olive oil while pulsing to create a thick, green sauce.
Once the chimichurri is fully blended, set aside half of the mixture in a separate container for later use. The rest you will use for the marinade.
Marinating the Chicken
I prefer to butterfly the chicken breast by slicing them horizontally almost all the way through, so you can open them like a book. This will help the chicken cook more evenly and absorb the flavors of the chimichurri better.
Marinate the chicken breast in a shallow glass dish for at least 2 hours in the refrigerator. The longer you can marinate the more flavor the chicken will absorb.
Grilling the Chicken
Any choice of outdoor or indoor grill will work great to cook the chicken. Personally, I’m a fan of cooking it over the hot coals of a charcoal grill. As the tantalizing marinade drips over the sizzling coals and the flames dance around, the chicken takes on a delicious smoky flavor with the perfect hint of char. It’s a grilling experience that enhances the overall taste and makes every bite truly irresistible!
Grill the chicken breast for about 6-7 minutes per side over medium-high heat. It is ready when the chicken reaches 165°F (74°C). Once done, remove the grilled chicken from the grill and let it rest for a few minutes before slicing. Resting the chicken allows it to relax and the mouthwatering flavorful juices have an opportunity to permeate throughout the meat.
Serving the Grilled Chimichurri Chicken
Who’s hungry? Slice the grilled chicken breast diagonally into thin strips. Drizzle the reserved chimichurri sauce over the top of the grilled chicken for a presentation that will impress your guests.
You can serve this delightful Grilled Chimichurri Chicken with a side of fresh salad, roasted vegetables, or even some fluffy rice. The choice is yours!
Enjoy the explosion of flavors on your plate and watch as your guests savor every bite. Happy cooking!
Grilled Chimichurri Chicken
Ingredients
- 3 boneless, skinless chicken breasts
- 1 shallot
- 2 cloves garlic
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 3 tbsp fresh oregano
- ¼ cup extra virgin olive oil
Instructions
Making the Chimichurri
- In a food processor, combine the shallot, red chili, garlic, red wine vinegar, kosher salt, cilantro, parsley, and oregano.
- Process the mixture until all the ingredients are finely minced and well combined.
- Slowly pour the extra virgin olive oil into the food processor while pulsing to create a thick, green sauce.
- Once the chimichurri is fully blended, set aside half of the mixture in a separate container for later use.
Marinating the Chicken
- Butterfly the chicken breasts by slicing them horizontally almost all the way through, so you can open them like a book. This will help the chicken cook more evenly and absorb the flavors of the chimichurri better.
- Place the chicken breasts in a shallow glass dish.
- Pour the remaining chimichurri sauce over the chicken, making sure each piece is fully coated with the flavorful sauce.
- Cover the dish and marinate the chicken in the refrigerator for at least 2 hours, or for the best results, leave it to marinate overnight.
Grilling the Chicken
- Preheat your grill to medium-high heat. Make sure to oil the grates to prevent the chicken from sticking.
- Take the marinated chicken breasts out of the refrigerator and let them come to room temperature.
- Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Cooking times may vary depending on the thickness of the chicken breasts, so keep an eye on them to avoid overcooking.
- Once done, remove the grilled chicken from the grill and let it rest for a few minutes before slicing.
Serving the Grilled Chimichurri Chicken
- Slice the grilled chicken breasts diagonally into thin strips.
- Drizzle the reserved chimichurri sauce over the top of the grilled chicken or serve it on the side in a small bowl for dipping.
