Description
A flavorful chimichurri chicken recipe that combines fresh herbs for a vibrant marinade and sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh parsley (flat-leaf is best)
- 1/2 cup fresh cilantro (optional)
- 4 cloves garlic (fresh, minced)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes (adjust for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make the chimichurri by adding parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper to a blender or food processor. Pulse until well combined.
- Split the sauce by pouring half into a container and refrigerate for serving later. This reserved portion should never touch raw chicken.
- Marinate the chicken by placing it in a bowl or zip-top bag. Add the remaining chimichurri and coat well. Marinate for at least 30 minutes (up to 8 hours in the fridge).
- Cook the chicken by grilling or sautéing in a hot skillet until the thickest part reaches 165°F / 74°C.
- Rest the chicken for 5 minutes, then slice and serve with the reserved chimichurri spooned over the top.
Notes
For best flavor, marinate chicken longer if possible and ensure to taste the chimichurri sauce before marinating the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian