Description
This Grilled Chicken Chimichurri recipe features tender, juicy chicken breasts perfectly grilled and topped with a vibrant, fresh chimichurri sauce made from parsley, garlic, vinegar, and spices. The chimichurri adds a bright and zesty flavor that complements the smoky grilled chicken, making it a perfect dish for a healthy and flavorful meal.
Ingredients
Scale
Chimichurri Sauce
- 1/2 cup extra virgin olive oil
- 1/4 cup white vinegar
- 2 garlic cloves
- 1 tsp salt
- 1 tsp dried fresh oregano
- 1 cup fresh parsley, packed
- 1/4 cup red onions, diced
- Dash of red pepper flakes
- Dash of honey (optional)
Grilled Chicken
- 3 free range organic medium chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 2 tablespoons kosher salt (for brine)
- Warm water (enough to cover chicken in brine)
Instructions
- Make the Chimichurri Sauce: Add all chimichurri ingredients – olive oil, white vinegar, garlic cloves, salt, dried oregano, fresh parsley, red onions, red pepper flakes, and honey if using – to a food processor or high-speed blender. Process on low for about 3 minutes until finely blended and well combined. Set aside.
- Brine the Chicken: In a large bowl, combine warm water with 2 tablespoons of kosher salt, stirring until the salt dissolves. Submerge the chicken breasts in the brine and let them sit for 15 to 30 minutes. This step helps the chicken stay juicy and flavorful.
- Prepare the Chicken: Remove the chicken from the brine and pat dry thoroughly with a paper towel. Brush all sides with 1 tablespoon olive oil, then season evenly with paprika, salt, and pepper.
- Prepare the Grill: If using a gas grill, clean the grates with a steel grill brush. Dip a paper towel wad in cooking oil and wipe the grates to prevent sticking. Turn all burners on to medium-high heat and cover the grill, heating it to approximately 450°F.
- Grill the Chicken: Place the chicken breasts on the hot grill. Grill for about 6 minutes on each side, checking occasionally and turning as needed to ensure even cooking. Use a meat thermometer to check doneness; the internal temperature should read 165°F at the thickest part.
- Serve: Remove the grilled chicken from the grill and place it on a serving dish. Drizzle generously with the freshly made chimichurri sauce and serve immediately for best flavor and juiciness.
Notes
- Nutritional information provided is for 2 tablespoons of chimichurri sauce only.
- If you don’t have a grill, you can pan-fry or bake the chicken as alternatives.
- For enhanced flavor, marinate the chicken overnight in the refrigerator; bring it to room temperature before grilling to ensure even cooking.
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat chicken in the microwave or enjoy it cold in salads or sandwiches.
- You can freeze the chimichurri chicken in a freezer-safe bag or container for up to 3 months.
