Name: Grilled Chicken with Chimichurri
Prep time: 10 min
Cook time: 15 min
Cuisine: American

Grilled Chicken with Chimichurri

Juicy grilled chicken is topped with a bright, herb-forward chimichurri sauce for a simple yet flavorful meal that’s perfect for any night of the week. Recipe by Robin Miller of […]

Feb 9 - 15 min cook

Prep time:

10 min

Cook time

15 min

Total time

25 min

Makes

Ingredients
Instructions

Chimichurri

good-quality olive oil

1/2 cup

finely chopped fresh parsley

1/2 cup

small red chilies, seeded and chopped

cloves garlic, minced or pressed

red wine vinegar

2 tbsp

dried oregano

3/4 tsp

Salt and black pepper

to taste

Chicken

boneless skinless chicken breasts

salt and pepper

to taste

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.

Add liquid to drip tray and preheat grill to medium-high heat.

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.

TIP

Substitute chicken breasts for 8 chicken thighs (you can also use bone-in chicken).

TIP

Chimichurri can be made up to 24 hours in advance and stored in the fridge—bring to room temp before serving.

Juicy grilled chicken is topped with a bright, herb-forward chimichurri sauce for a simple yet flavorful meal that’s perfect for any night of the week. Recipe by Robin Miller of Robin Miller Cooks.