Description
Juicy grilled chicken breasts topped with a vibrant homemade chimichurri sauce made from fresh herbs, garlic, and olive oil. This healthy, protein-packed Argentinian-inspired meal is perfect for summer grilling or an easy weeknight dinner that is both flavorful and gluten-free.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ cup olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and black pepper until well combined. Coat the chicken breasts evenly with the mixture.
- Marinate the Chicken: Let the seasoned chicken marinate for at least 20 minutes, or up to 8 hours for a deeper flavor.
- Grill the Chicken: Preheat a grill to medium-high heat. Grill the chicken breasts for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Make the Chimichurri Sauce: While the chicken grills, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, dried oregano, olive oil, salt, and black pepper in a bowl. Stir well to blend the flavors.
- Rest the Chicken: Once grilled, allow the chicken to rest for 5 minutes to retain juices and enhance tenderness.
- Serve: Spoon the chimichurri sauce generously over the grilled chicken breasts and serve immediately.
Notes
- Marinate chicken for up to 8 hours to intensify the flavors.
- Pair with grilled vegetables, rice, or roasted potatoes for a complete meal.
- Store leftover chimichurri sauce in the refrigerator and use within 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian
