Grilled Chicken with Chimichurri

Juicy grilled chicken, topped with an easy, homemade chimichurri sauce. Chimichurri is an Argentinian sauce that boasts lots of fresh parsley, fiery chilies, garlic, olive oil, and red wine vinegar. It's fresh, colorful, and crammed with flavor. You'll want to spoon the stuff over everything!

Course Main Course

Cuisine American, Argentinian

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword chimichurri, grilled

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 385kcal

Author Robin Miller

Ingredients

For the chimichurri

1/2 cup good-quality olive oil
1/2 cup finely chopped fresh parsley
2 small red chilies seeded and chopped
3 cloves garlic minced or pressed
2 tablespoons red wine vinegar
3/4 teaspoon dried oregano
Salt and black pepper

For the chicken

4 boneless skinless chicken breasts or 8 chicken thighs (you can also use bone-in chicken)
Olive oil

Instructions

To make the chimichurri, in a medium bowl, combine the olive oil, parsley, red chilies, garlic, red wine vinegar, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let sit for at least 10 minutes before using (ideally, let sit for 2 hours). Season to taste with salt and pepper.
To prepare the chicken, preheat an outdoor grill, indoor grill, or large skillet to medium-high. Coat the grills or pan with a little olive oil.
Season both sides of the chicken with salt and pepper. Add the chicken to the hot grill and cook for 5 to 7 minutes per side, until nicely browned and cooked through (165 degrees F).
Let the chicken rest for 5 minutes before serving.
Top the chicken with the chimichurri and serve with extra chimichurri on the side.

Nutrition