Chimichurri Chicken
So very good! Start the marinade in the morning and have a quick dinner on hand by evening. Even better? Make extra chicken to have on hand for salads, quesadillas and more throughout the week. Amazing what you can create by just getting creative with what you have on hand.
Servings: 4
Ingredients
- 2 lbs boneless skinless chicken breasts
Chimichurri Sauce
- 1 small shallot
- 3 garlic cloves
- 2 cups well-packed parsley
- 1 cup well-packed cilantro
- 1 tsp dried oregano
- 3 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 – 3/4 cup olive oil
To Serve
- Fresh cilantro
- Reserved chimichurri sauce
Instructions
- Prepare chimichurri by mincing shallot and garlic. Add to a medium bowl with dried oregano, red wine vinegar, lemon juice, salt, red pepper flakes and 1/2 cup olive oil.
- Finely chop parsley and cilantro and add to shallot mixture. Stir to combine, adding up to 1/4 cup more olive oil if sauce needs to be loosened.
- Combine chicken breasts and 2/3 of chimichurri sauce in gallon sized ziploc bag. Once sealed, work ingredients around in the bag to combine well. Allow to marinate in fridge for 4-8 hours. Store remaining chimichuirri in an airtight container in the refrigerator until ready to use.
- Heat grill to medium heat. Using tongs, remove chicken from marinade, allowing excess marinade to drip off. Place chicken directly on grill. Cook 6-8 minutes on each side or until internal temperature reads 165 degrees. (Depending on the thickness of your chicken breasts, it could take slightly longer). Low and slow is the key on the grill for moist and tender chicken!
- Plate chicken and drizzle reserved chimichurri sauce over top. Garnish with fresh herbs.
- Serve with green jasmine rice, coconut lime rice or our cheesy polenta. All recipes available online.
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