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Chimichurri Chicken

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Juicy grilled or pan-seared chicken topped with vibrant, fresh chimichurri sauce made with parsley, garlic, olive oil, vinegar, and herbs. A zesty, flavor-packed dish perfect for any night of the week.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste

Instructions

  1. Season chicken breasts with salt and black pepper and rub with 2 tablespoons olive oil.
  2. Heat a grill or skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until cooked through and juices run clear (internal temp should reach 165°F).
  3. While chicken cooks, make the chimichurri: In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and pepper. Stir to combine.
  4. Let chimichurri sit for at least 10 minutes to allow flavors to meld.
  5. Serve cooked chicken topped generously with fresh chimichurri sauce.

Notes

  • Use chicken thighs for extra juiciness if preferred.
  • Chimichurri can be made ahead and stored in the fridge for up to 3 days.
  • Great served with rice, grilled vegetables, or crusty bread.
  • For extra flavor, marinate chicken in half of the chimichurri for 30 minutes before cooking (discard marinade before grilling).

Nutrition

Find it online: https://ukfinda.com/chimichurri-chicken/