Chimichurri Chicken Breasts

Chimichurri Chicken Breasts
Acme Food Arts/Getty Images
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 servings

Chimichurri sauce is a fantastic combination of fresh herbs that give a cool but powerful flavor to anything you grill. These thin chicken breasts get marinated in a Chimichurri sauce before a hot and fast pass over the grill. Serve as the main dish or slice and serve in salads, sandwiches, wraps, or add to tacos or pizzas.

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
  • 1 1/2 cups/360 mL fresh parsley
  • 1 cup/240 mL fresh cilantro
  • 1/3 cup/80 mL olive oil
  • 1/2 small onion
  • 3 tablespoons/45 mL red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon/5 mL sea salt
  • 1 teaspoon/5 mL black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Rinse chicken breasts in cold water and pat dry with paper towels. Place on a large cutting board and cover with clear plastic wrap. Take a kitchen mallet and flatten breasts evenly to about 1/2 inch thick.

  3. Place remaining ingredients into a food processor and pulse to make the chimichurri sauce. Do not puree mixture, but leave a little texture to the ingredients.

  4. Place chicken breasts into a resealable plastic bag and pour chimichurri mixture over top. Make sure to coat chicken well with marinade before sealing bag. Place into the refrigerator for 2 to 6 hours in a refrigerator. The longer the marinade time, the more flavor will be infused into the breast.

  5. Preheat grill for medium-high heat.

  6. Take chicken out of the bag and discard marinade. Place chicken onto to grill and cook 5 minutes per side, or until the thickest part of the meat reaches 165 F. Remove from heat and serve.

  7. Serve and enjoy!

Tip

  • You can also make ahead of time and serve chilled and sliced over salads or in sandwiches.