A delicious and flavorful grilled chicken recipe marinated in a vibrant chimichurri sauce.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:14 minutes
Total Time:24 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Argentinian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1 cup fresh parsley, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat.
In a medium bowl, combine the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, oregano, salt, and pepper. Mix well to create the chimichurri sauce.
Reserve half of the chimichurri sauce for serving. Use the other half to marinate the chicken. Place the chicken breasts in a large zip-top bag or shallow dish, pour the marinade over the chicken, and ensure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Remove the chicken from the marinade and discard the marinade.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
Serve the grilled chicken with the reserved chimichurri sauce drizzled on top.
Notes
For added flavor, try marinating the chicken overnight.
Substitute the chicken with shrimp or steak for a different protein option.