CHIMICHURRI CHICKEN
Juicy grilled chicken breast served with vibrant, herbaceous chimichurri sauce. Perfect for a flavorful dinner or weekend BBQ.
Ingredients
For Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for grilling
For Chimichurri Sauce
- ½ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare Chicken
- Season chicken breasts with salt and black pepper.
Cook Chicken
- Heat olive oil in a grill pan or skillet over medium heat. Cook chicken 6–7 minutes per side until cooked through.
Make Chimichurri Sauce
- In a bowl, combine parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and black pepper. Mix well to make chimichurri sauce.
Serve
- Serve grilled chicken topped with chimichurri sauce. Enjoy with rice, vegetables, or salad.
Notes
- Tip: Make chimichurri ahead and refrigerate for 1–2 days for deeper flavor.
- Variation: Use parsley only if you prefer a milder herb flavor.
- Storage: Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days.