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Chimichurri Grilled Chicken

Chimichurri Grilled Chicken - Quick Delicious Meals

Have you ever taken a bite of something that made your taste buds dance? That's the magic of chimichurri grilled chicken. Imagine juicy, well-seasoned chicken slathered with a zesty, herb-forward chimichurri sauce. 
Each bite bursts with flavor and freshness, transporting you straight to a sun-drenched patio in Argentina. This dish isn’t just a meal; it’s an experience. With roots in Argentinian cuisine, chimichurri brings brightness to grilled meats, elevating them to something extraordinary.
Cooking is a personal adventure for me. I remember the first time I tried chimichurri. I was skeptical at first, but I was hooked after just one forkful. Now, this grilling staple has become a go-to recipe for summer BBQs and weeknight dinners alike. The good news is, it's also simple to make! Let’s dive in.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Argentine
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Grilled Chicken:
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
For the Chimichurri Sauce:
  • 1 cup packed flat-leaf parsley
  • 1/4 cup packed cilantro or more parsley if desired
  • 1/4 cup diced red onion
  • 1-3 cloves grated or minced garlic adjust to your liking
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 red chili pepper, seeds removed and finely chopped
  • Kosher salt and fresh ground black pepper to taste

Method
 

Step 1: Prepare the Chicken
  1. Start by seasoning the chicken breasts. In a bowl, combine garlic powder, smoked paprika, ground cumin, salt, and pepper. Rub this mixture evenly over the chicken. This seasoning blend adds layers of flavor to the chicken, making each bite memorable.
Step 2: Make the Chimichurri
  1. Next, let’s whip up the chimichurri. In a food processor, combine parsley, cilantro, red onion, garlic, red chili pepper, lemon juice, and red wine vinegar. Pulse until finely chopped. Slowly drizzle in the olive oil while the processor runs. This helps emulsify the sauce. Adjust salt and pepper to taste. Set aside a portion for serving later.
Step 3: Marinate the Chicken
  1. Take the seasoned chicken and place it in a resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the chicken. Seal the bag or cover the dish with plastic wrap. Let it marinate in the fridge for at least 30 minutes or up to 2 hours for deeper flavor.
Step 4: Preheat the Grill
  1. While the chicken marinates, preheat your grill to medium-high heat. This ensures a beautiful sear on the chicken. If you’re using a charcoal grill, wait until the coals are glowing and covered with white ash.
Step 5: Grill the Chicken
  1. Once the grill is hot, remove the chicken from the marinade. Discard the marinade. Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F. Test with a meat thermometer for accuracy.
Step 6: Rest and Serve
  1. After grilling, remove the chicken from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring a juicy bite. Serve with the reserved chimichurri on top.

Notes

  • Use Fresh Herbs: Always opt for fresh parsley and cilantro. They elevate the flavor significantly compared to dried herbs.
  • Adjust the Heat: Adjust the number of chili peppers according to your heat preference. You can even omit them if you prefer a milder sauce.
  • Marinate Longer: For the tastiest results, marinate the chicken for a longer duration. Overnight refrigeration works wonders!
  • Rest the Chicken: Never skip the resting step after grilling. It makes all the difference between dry and juicy chicken.
  • Serve Extra Chimichurri: Always serve extra chimichurri on the side. It’s great on side dishes, too!