Grilled Chicken Chimichurri Recipe
This Grilled Chicken Chimichurri is definitely the easiest weeknight meal you can make. It’s fresh, flavourful and super easy to make.
Servings: 3 people
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white vinegar
- 2 garlic cloves
- 1 tsp salt
- 1 tsp fresh oregano dried
- 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
Instructions
For the Chimichurri Sauce
- First add all the Chimichurri ingredients in a food processor or high speed blender and process on low. For about 3 minutes.
For the chicken breast
- Brine your chicken breasts by combining the warm water and 2 tablespoons of kosher salt in a large bowl. Stir it well until salt is dissolved in the water. Add the chicken breasts and let it sit for 15-30 minutes.
- Then, remove the chicken from the brine and pat the chicken dry with a paper towel.
- Brush oil over all sides of the chicken breasts. Sprinkle with paprika, salt and pepper.
- Gas grill: If you need to clean the grates, use a steel grill brush to do so. Dip a wad of paper towel into cooking oil and then wipe the grates. This step is important to prevent the chicken from sticking to the grates. Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F.
- Place the chicken on the grill and grill it for about 6 mins each side. Don’t forget to check occasionally.
- Check the middle of the breasts with a meat thermometer (it has to register 165F degree).
- Remove the chicken from the grill and place it on a serving dish. Drizzle with Chimichurri sauce before serving.
Video
Notes
- Nutritional information only for 2 tablespoons of chimichurri sauce.
- You can make this recipe without a grill if you don’t have one. Pan-fry the chicken or bake it.
- For more flavour, you can marinate the chicken overnight in the fridge. Bring out the chicken for a bit before grilling so it's not super cold. This will help it grill evenly.
- To store: Store leftover chicken in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat in the microwave when ready to eat. You can also eat chicken cold.
- To freeze: You can freeze the chimichurri chicken in a freezer-safe bag or container for up to 3 months.
Nutrition
Serving: 1/3 | Calories: 450kcal | Carbohydrates: 2g | Protein: 49g | Fat: 26g | Cholesterol: 149mg | Sodium: 1046mg | Potassium: 541mg | Sugar: 1g