– **Title**: Easy Grilled Chimichurri Chicken Breast
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– Salt and pepper to taste
– Juice of 1 lemon
– **Instructions**:
1. In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, olive oil, lemon juice, salt, and pepper. Mix well to create the chimichurri sauce. Set aside a small portion of the sauce for serving.
2. Place the chicken breasts in a zip-top bag or a shallow dish. Pour half of the chimichurri sauce over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade.
4. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
5. Remove the chicken from the grill and let it rest for a few minutes before slicing.
6. Serve the grilled chicken with the reserved chimichurri sauce drizzled on top. Enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you have bone-in chicken or thighs, those can work too; just adjust the cooking time. I prefer breasts for their quick cooking nature, making dinner preparation easier!
Fresh Herbs: Parsley and cilantro are key for the chimichurri sauce. If you’re not a fan of cilantro, feel free to replace it with more parsley or use basil for a different flavor. Fresh herbs really brighten the dish, but dried herbs can stand in if that’s all you have.
Garlic: Fresh minced garlic brings a punch to your sauce. If you only have garlic powder, use 1/8 to 1/4 teaspoon instead, though I find fresh garlic makes a big difference in flavor!
Red Chili or Red Pepper Flakes: The red chili adds heat and color. You can adjust the amount to your spice level. If you prefer milder flavor, leave it out or use sweet paprika instead.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor, but any neutral oil will work. Feel free to substitute with avocado or canola oil if you want a lighter taste.
Red Wine Vinegar: This adds tanginess. If you’re out, apple cider vinegar makes a great substitute. You may also try balsamic vinegar, but that could change the overall taste a bit.
How Can I Grill Chicken to Keep It Juicy and Tender?
Grilling can be tricky, but with a few tips, you can achieve juicy and tender chicken every time!
- Marinate your chicken for at least 30 minutes, as this infuses flavor and moisture. The longer, the better—2 hours is ideal.
- Preheat your grill to medium-high. A hot grill ensures a nice sear locking in moisture.
- Shake off excess marinade before grilling. Too much can cause flare-ups and uneven cooking.
- Cook the chicken for about 6-7 minutes per side. Use a meat thermometer to check that it reaches 165°F (75°C).
- Let the chicken rest for a few minutes after grilling to allow the juices to redistribute. This helps keep it moist!
Easy Grilled Chimichurri Chicken Breast
Ingredients You’ll Need:
For the Chicken:
- 4 chicken breasts (boneless, skinless)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 small red chili, finely chopped (or 1/2 tsp red pepper flakes)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp oregano (dried)
- Salt and pepper to taste
- Juice of 1 lemon (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes for prep, plus at least 30 minutes (or up to 2 hours) for marinating the chicken. Grill time is around 15 minutes. So, you’ll need a total of about 1 hour, depending on how long you let the chicken marinate.
Step-by-Step Instructions:
1. Make the Chimichurri Sauce:
In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red chili (or red pepper flakes), olive oil, red wine vinegar, oregano, and a sprinkle of salt and pepper. Stir everything together until it’s well mixed. Taste it and add more salt, pepper, or even some lemon juice if you like. Set aside a little bit of this sauce for later!
2. Marinate the Chicken:
Take your chicken breasts and place them in a shallow dish or a zip-top bag. Pour half of the chimichurri sauce over the chicken, making sure each breast is nicely coated. If you’re using a dish, cover it with plastic wrap. If using a bag, seal it tight. Let it sit in the fridge for at least 30 minutes, or up to 2 hours to soak up all those delicious flavors!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Take the chicken out of the marinade, letting any excess sauce drip off. Place the chicken breasts on the grill and cook them for about 6-7 minutes on each side. You want them to reach an internal temperature of 165°F (75°C) and get those lovely grill marks!
4. Rest and Serve:
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This helps keep it juicy! Now, slice or serve the chicken whole with the remaining chimichurri sauce drizzled on top or served on the side for dipping. Enjoy your flavorful grilled chimichurri chicken breast!
Can I Use Different Herbs for Chimichurri?
Absolutely! While parsley and cilantro are traditional, you can experiment with other herbs like mint or basil for a unique twist. Just make sure to keep the same amounts for balance in flavor!
What If I Don’t Have Red Wine Vinegar?
No worries! You can substitute red wine vinegar with white wine vinegar or even apple cider vinegar. These alternatives will provide a slight variation in taste but will still work wonderfully in the chimichurri.
How Should I Store Leftover Chimichurri Sauce?
Store any leftover chimichurri sauce in an airtight container in the fridge. It can last for about 1 week. For longer storage, you can freeze it in ice cube trays, then transfer the cubes to a zip-top bag. This way, you can use small portions as needed!
Can I Make This Recipe with Chicken Thighs Instead?
Yes, chicken thighs would work well! Just remember that chicken thighs may take a bit longer to cook than breasts, so grill them for about 8-10 minutes per side, or until they reach the same internal temperature of 165°F (75°C). Enjoy the added juiciness!
