Description
Bright chimichurri sauce adds a fresh, herbal punch to grilled chicken, perfect for weeknights or entertaining.
Ingredients
- 2 boneless, skinless chicken breasts (about 450–550 g) or 4 chicken thighs
- 1 cup fresh flat-leaf parsley, packed, finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 small shallot, minced (optional)
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- Zest and juice of 1/2 lemon (optional)
- Salt and freshly ground black pepper, to taste
- Skewers (metal or wooden)
- Optional: 1/4 cup cilantro, chopped
Instructions
- Make the chimichurri by mixing parsley, olive oil, red wine vinegar, garlic, shallot (if using), oregano, red pepper flakes, lemon zest and juice, salt, and pepper in a bowl until emulsified.
- Reserve 2–3 tablespoons of the chimichurri in a separate bowl if using the rest as a fresh sauce.
- Prep the chicken by cutting breasts into 1–1½ inch pieces or leaving them whole. Pat dry with paper towels.
- Marinate the chicken in a bowl or resealable bag with the remaining chimichurri, coating evenly. Marinate for 20–30 minutes at room temperature or up to 4 hours in the refrigerator.
- Preheat the grill to medium-high or warm a skillet over medium-high heat, lightly oiling the grates.
- Thread chicken onto skewers and grill or pan-sear for 8–10 minutes, turning every 2–3 minutes, until the internal temperature reaches 165°F (74°C).
- Rest the cooked chicken for 3–5 minutes, then serve with the reserved chimichurri.
Notes
Use chicken thighs for more juiciness. Reserve some chimichurri before marinating to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian