Chimichurri Chicken

This chimichurri chicken is a delicious grilling recipe that’s perfect for summer.

Course Main Course

Cuisine Latin American

Keyword chimichurri, grilled chicken

Prep Time 30

Cook Time 20

Marinate 1

Total Time 1 50

Servings

Calories 396kcal

¾ cup Chopped Parsley 1 Large Bunch Parsley, which will be about 4 cups loosely packed after the stems are removed Use flat or curly parsley
1 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 Large Garlic Clove grated or finely minced
1 teaspoon Salt
½ teaspoon Dried Oregano
¼ teaspoon Black Pepper
¼ teaspoon Red Pepper Flakes

2 – 2½ pounds Chicken Breast boneless, skinless, butterflied and pounded to roughly ½ inch thick
1½ teaspoon Salt we use kosher salt

Wash the parsley thoroughly, shake off the excess and it pat dry. Remove the large stems and keep only the leaves.
Finely chop the parsley.
Remove as much moisture as possible by squeezing the chopped parsley with a couple of good quality paper towels or a kitchen towel.
Add the parsley, salt, dried oregano, black pepper, crushed red pepper flakes, garlic, olive oil and red wine vinegar to a jar or bowl. Stir the sauce well until all of the ingredients are combined. Cover and refrigerate for 15 minutes

Trim any fat off the chicken
Butterfly the chicken and pound to ½ inch thick.
Place the chicken on a rimmed pan or dish and sprinkle the chicken on both sides with the 1½ teaspoon of salt. Add ¼ cup of the chimichurri to the chicken and use your hands or a pastry brush to coat on both sides.
Cover the pan/dish and refrigerate for at least 1 hour.

Take the reserved chimichurri out of the refrigerator to get the chill out while you grill the chicken.
Preheat the grill to medium heat - around 350-400°F. Spray the grates lightly with grill spray to minimize sticking, if desired.
Grill the chicken for about 18-20 minutes or until the internal temperature is at least 165°F at its thickest part, turning occasionally to cook evenly on both sides.
Serve the chicken and top with a generous amount of chimichurri sauce.

For food safety make sure not to contaminate the entire batch of chimichurri while marinating the chicken. Pour the amount needed for the marinade in a separate container and reserve the untouched sauce in the refrigerator.
Discard any chimichurri used to marinate the chicken.
The cooking time will depend on the thickness of your chicken pieces and the grill temperature. All grills are different, so use the temperature and cooking time as a guide and adjust accordingly.