Description
This Grilled Chicken with Chimichurri Sauce is a juicy and flavorful dish featuring marinated chicken grilled to perfection and topped with a fresh, zesty Argentinian-style chimichurri sauce. It’s ideal for summer dinners, healthy meal prep, or any occasion needing a vibrant, herbaceous meal.
Ingredients
Grilled Chicken
- 1½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon fresh lemon juice
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, mix olive oil, salt, black pepper, garlic powder, paprika, and fresh lemon juice to create a flavorful marinade for the chicken.
- Marinate the Chicken: Coat the chicken breasts or thighs evenly with the marinade. Let the chicken rest and absorb the flavors for 15 to 30 minutes.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400–450°F, ensuring it’s ready to cook the chicken evenly.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5 to 7 minutes on each side. Grill until the internal temperature reaches 165°F to ensure it is cooked through and safe to eat.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute, enhancing the tenderness and flavor.
- Make Chimichurri Sauce: In a bowl, combine finely chopped parsley, minced garlic, fresh oregano, red pepper flakes, and red wine vinegar.
- Emulsify the Sauce: Slowly whisk in the olive oil until the sauce is well blended and emulsified, creating a vibrant and slightly spicy dressing.
- Season the Sauce: Taste and adjust seasoning by adding salt and black pepper to your preference.
- Serve: Spoon the chimichurri sauce generously over the rested grilled chicken and serve immediately for the best flavor experience.
Notes
- Chicken thighs remain juicier and more flavorful than breasts when grilled.
- Chimichurri sauce tastes even better if made at least 24 hours ahead to allow flavors to meld.
- This dish pairs wonderfully with grilled vegetables, rice, or a fresh salad.
- Leftover chimichurri sauce can be stored refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian, South American
