This juicy grilled chicken gets a tasty kick from vibrant chimichurri sauce made with fresh herbs, garlic, and olive oil. Perfect for a summer BBQ or a cozy dinner!
Plus, the chimichurri is super easy to whip up! I like to serve it with a side of grilled veggies for a bright and yummy meal that’s ready in no time. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for grilling. They cook quickly and stay juicy. If you prefer, you can use chicken thighs for a richer flavor, or even turkey breasts!
Olive Oil: This is key for both the chicken and chimichurri. If you don’t have olive oil, avocado oil or canola oil works great too. Just avoid oils with strong flavors that might compete with the herbs.
Parsley: Fresh parsley is essential for chimichurri. If you don’t have it, cilantro can stand in nicely, though it gives a different taste. Other herbs like oregano or basil can also be experimented with for variety.
Garlic: Fresh garlic brings wonderful flavor. If you’re in a pinch, use garlic powder (1/8 teaspoon equals one clove), but fresh is best for depth and aroma.
Red Wine Vinegar: This adds a tangy kick. You can swap it for apple cider vinegar or even lemon juice if you’re out of vinegar.
How Do You Grill Chicken to Perfection?
Grilling chicken can be tricky, but here are my tips to ensure your chicken comes out juicy every time:
- **Dry the Chicken:** Patting the chicken dry helps it get that nice grill mark and prevents it from steaming.
- **Preheat Your Grill:** A hot grill sears the chicken, locking in moisture. Medium-high heat is perfect.
- **Don’t Overcrowd the Grill:** Give each piece room to cook evenly. Too many pieces can lower the temperature.
- **Check Internal Temperature:** Use a meat thermometer to get it to 165°F (75°C) for safe eating. This avoids dry chicken.
- **Let It Rest:** Allowing your chicken to rest for a few minutes after grilling helps redistribute juices, making it more tender.
With these tips in hand, you’ll be well on your way to grilling chicken like a pro! Enjoy your meal!
Easy Grilled Chimichurri Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed (optional, or replace with more parsley)
- 3-4 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 15 minutes for grilling. You’ll be enjoying a delicious meal in about 25 minutes total, plus some time for the flavors of the chimichurri to meld, which is really just a quick set-aside while you grill!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a food processor or blender, combine the parsley, cilantro (if you’re using it), garlic, red wine vinegar, and red pepper flakes. Pulse this a few times until the herbs and garlic are roughly chopped to your liking.
2. Add Olive Oil:
While the processor is running, slowly stream in the olive oil until everything is well combined but still has a nice texture. Then, taste the sauce and add salt, pepper, and lemon juice as needed. Pour it into a bowl and let it sit to let the flavors blend together.
3. Get the Grill Ready:
Preheat your grill to medium-high heat. While it’s heating up, pat the chicken breasts dry with paper towels—this helps them grill better!
4. Season the Chicken:
Brush the chicken on both sides with olive oil and sprinkle generously with salt and black pepper for extra flavor.
5. Grill the Chicken:
Carefully place the chicken breasts on the hot grill. Cook them for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). This ensures they’re cooked all the way through!
6. Rest the Chicken:
Once the chicken is done, take it off the grill and let it rest for about 5 minutes. This helps keep the juices in!
7. Serve:
Slice the chicken and top it generously with the chimichurri sauce. It’s so vibrant and fresh—just delicious!
8. Enjoy!
Pair your chimichurri chicken with some grilled vegetables, fluffy rice, or a crisp salad for a complete, delightful meal. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins Instead of Chicken?
Absolutely! This chimichurri sauce works great with pork, steak, or even grilled shrimp. Adjust cooking times as needed: for instance, shrimp typically cooks much faster than chicken!
How Do I Store Leftover Chimichurri Sauce?
Store any leftover chimichurri in an airtight container in the fridge for up to a week. You can also freeze it in ice cube trays for longer storage—just thaw the cubes as needed!
Can I Marinate the Chicken in Chimichurri?
Yes, marinating the chicken in chimichurri for a few hours or overnight enhances the flavor. Just reserve some sauce for drizzling on top before serving!
What Should I Serve with Chimichurri Chicken?
This dish pairs well with grilled vegetables, rice, quinoa, or a fresh salad. You can also serve it with crusty bread to soak up the delicious chimichurri sauce!
