Chimichurri Chicken Recipe

Name: Chimichurri Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless single chicken breasts; Salt and freshly ground black pepper; 3 cloves garlic; 1 medium onion, cut in chunks; 2/3 cup packed fresh parsley leaves; 1/3 cup extra virgin olive oil; 1/3 cup red wine vinegar (or sherry; or rice vinegar); 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

6 boneless, skinless single chicken breasts
Salt and freshly ground black pepper
3 cloves garlic
1 medium onion, cut in chunks
2/3 cup packed fresh parsley leaves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar (or sherry
or rice vinegar)
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Rinse the chicken breasts and pat dry with paper towels. Trim the excess fat. Lightly sprinkle the chicken with salt and pepper to taste, then place in a large, zip-top plastic bag.
2
In a food processor fitted with the steel blade, process the garlic, onion and parsley until minced, about 8 to 10 seconds. Add the olive oil, vinegar, oregano, cayenne, salt and pepper; process for about 5 seconds to blend. Transfer the sauce to a large glass measuring cup.
3
Pour half the sauce over the chicken in the plastic bag. Seal the bag tightly and shake well to thoroughly coat the chicken in the sauce. Let the chicken marinate in the sauce for 30 to 60 minutes at room temperature or for up to 48 hours in the refrigerator. Place the remaining sauce in a gravy boat or serving bowl; cover and refrigerate to serve with the cooked chicken.
4
When the chicken is marinated, preheat the grill and set to medium high. Remove the chicken from the marinade in the bag; discard the marinade. Grill the chicken over indirect heat for 5 to 6 minutes per side, until grill marks appear and juices run clear. Serve immediately with the reserved sauce.
5
Note: Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 3 months. Sauce may discolor slightly if frozen.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 boneless, skinless single chicken breasts, Salt and freshly ground black pepper, 3 cloves garlic, 1 medium onion, cut in chunks, and more.

Yes, Chimichurri Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Chicken

How did you like this recipe?

Frequently Asked Questions