Grilled Chimichurri Chicken
This grilled chimichurri chicken recipe is boneless, skinless chicken breasts that are marinated in a flavorful chimichurri sauce, then grilled to perfection, and drizzled with extra chimichurri. (Jump to Recipe)
Grilling weather has arrived for us in Sacramento, and I’ve been itching to fire it up! You can never go wrong with grilled chicken. It’s so versatile and you can use it all kinds of different ways throughout the week, like in salads, quesadillas, tacos, sandwiches, wraps, etc.
This herby chimichurri sauce, that’s also used as a marinade, adds vibrant flavor to the chicken before it’s grilled and adds more herby flavor afterwards!
The chicken should marinate for at least an hour, but you can stretch that up to 24 hours. Once it’s finished marinading, fire up the grill, and let the summer grilling begin!
Here are a few of my other favorite chicken recipes:
If you make this Grilled Chimichurri Chicken, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Grilled Chimichurri Chicken
Ingredients
For The Chimichurri Sauce
- 1 shallot
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1/4 cup fresh oregano
- 1 cup packed, fresh flat-leaf parsley
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1/4 cup fresh basil
For The Chicken
- 4 chicken breasts
Instructions
Make The Chimichurri Sauce
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In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. You may stop pulsing when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.
For The Chicken
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Place chicken breasts in a bowl or resealable plastic bag with half of the chimichurri sauce. Place in the refrigerator and marinade for 1 hour or up to 24 hours.
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Heat an outdoor grill to medium heat. Add the chicken in a single layer so they are not overlapping each other.
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Cook chicken for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
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Let chicken rest for 5 minutes. Drizzle remaining chimichurri sauce on top of chicken, slice and serve.
