Grilled Chicken Breast with Chimichurri Recipe
One summer evening, I was trying to think of something fresh and flavorful to make for dinner. I had chicken breasts ready to go, but I wanted something a little different than my usual recipes. That’s when I remembered a chimichurri sauce I’d tried years ago at a barbecue. It was bright, tangy, and packed with flavor—the perfect match for grilled chicken.This grilled chicken breast with chimichurri recipe is now one of my favorites. The sauce is easy to whip up, and the chicken turns out juicy and delicious every time. It’s perfect for a family dinner or even a casual get-together with friends.
Equipment
- Grill or grill pan
- Food processor or blender (optional for chimichurri)
- Mixing bowls
- Tongs
- Cutting board and knife
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped (optional)
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rub the chicken breasts with olive oil.
- Season with garlic powder, paprika, salt, and black pepper.
- Preheat your grill or grill pan to medium-high heat.
- Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F.
- In a bowl, mix chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
- Alternatively, blend the ingredients in a food processor for a smoother sauce.
- Drizzle the chimichurri sauce over the grilled chicken.
- Serve with your choice of sides.