Description
Tender grilled chicken drizzled with zesty homemade chimichurri sauce—this dish brings vibrant herbs, garlic, and a touch of spice to your plate. Perfect for a light dinner or backyard cookout!
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tbsp olive oil
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Salt and pepper to taste
For the Chimichurri Sauce:
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1 cup fresh parsley (packed)
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3 garlic cloves
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2 tbsp fresh oregano (or 2 tsp dried)
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½ tsp red pepper flakes (optional for spice)
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2 tbsp red wine vinegar
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½ cup olive oil
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Salt and black pepper to taste
Instructions
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Make chimichurri: In a food processor, blend parsley, garlic, oregano, and red pepper flakes. Add vinegar, olive oil, salt, and pepper. Pulse until combined but still chunky.
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Prepare chicken: Rub chicken with olive oil, salt, and pepper.
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Grill or cook: Grill or pan-sear chicken over medium heat for 6–7 minutes per side, until fully cooked.
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Serve: Let chicken rest a few minutes, then slice and spoon chimichurri sauce generously over the top.
Notes
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Chimichurri can be made ahead and stored in the fridge for up to 1 week.
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Swap chicken breasts with thighs for juicier results.
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Great served with rice, grilled veggies, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 360kal
- Sugar: 0g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 33g