Zesty Grilled Chimichurri Chicken Recipe

If you’re on the hunt for a chicken recipe that bursts with flavor, this Grilled Chimichurri Chicken is exactly what you need. The vibrant chimichurri sauce, made with fresh herbs and garlic, elevates ordinary grilled chicken to extraordinary status. It’s the perfect dish for summer barbecues or weeknight dinners, bringing a taste of Argentina right to your backyard.

Picture this: tender, juicy chicken marinated in a zesty chimichurri sauce that packs a punch. It’s quick to prepare, and the vibrant flavors will impress your family and friends. Plus, it’s a fantastic way to add some excitement to your usual grilling routine!

Delicious and Flavorful Grilled Chimichurri Chicken

This Grilled Chimichurri Chicken recipe features succulent grilled chicken breasts marinated in a fragrant chimichurri sauce made from parsley, garlic, and olive oil. The result is a dish that’s both savory and tangy, perfect for any occasion.

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Lemon wedges for serving (optional)

Instructions

Make the Chimichurri: In a bowl, combine the parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and set aside for at least 15 minutes to let the flavors meld.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the chimichurri sauce over the chicken, making sure to coat it well. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
Serve: Remove the chicken from the grill and let it rest for a few minutes. Serve with the remaining chimichurri sauce drizzled over the top and lemon wedges on the side.