Grilled Chicken Breasts With Chimichurri Sauce

Name: Grilled Chicken Breasts With Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium garlic cloves, peeled and dark ends removed; 1 bunch Italian parsley, stems removed; 3/4 cup olive oil, plus; 2 teaspoons olive oil (divided); 1/4 cup water or 1/4 cup chicken broth; 1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar; 3/4 teaspoon dried oregano; 3/4 teaspoon dried basil; 1/4 teaspoon crushed hot pepper flakes (to taste); salt & freshly ground black pepper, to taste; 3 whole boneless chicken breasts, halved and flattened

Servings: persons

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

1
To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
2
Add parsley and process until finely chopped.
3
Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
4
Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
5
For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
6
Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
7
Zip bag and refrigerate 1/2 hour to 4 hours.
8
Prepare barbecue for medium-heat grilling.
9
Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
10
Place on platter and serve with sauce on the side.
11
Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 10 medium garlic cloves, peeled and dark ends removed, 1 bunch Italian parsley, stems removed, 3/4 cup olive oil, plus, 2 teaspoons olive oil (divided), and more.

Yes, Grilled Chicken Breasts With Chimichurri Sauce 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.

That's it — enjoy your meal!