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Grilled Chimichurri Chicken

Grilled Chimichurri Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings 4

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

  • 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

  • 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.
  • Heat an outdoor grill to medium heat. Add the chicken in a single layer so they are not overlapping each other.
  • Cook chicken for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  • Let chicken rest for 5 minutes. Drizzle remaining chimichurri sauce on top of chicken, slice and serve.