Raise your hand if you love chimichurri! If you haven’t tasted it yet, you need to try it out. It’s an Argentinian sauce that comes in either red or green versions. It’s got a nice bite of spice but packs some great fresh flavor that tastes incredible on grilled meats. I’ve made a spatchcock chicken with this chimichurri sauce recipe before, but this time I went for some simple grilled chicken. And it was dang delicious!
If you’re going to use chimichurri in your meal prep (like I did), I recommend keeping the chimichurri in a separate little container so that when you reheat the chicken, the chimichurri doesn’t get reheated. It changes the flavor a bit and you lose a lot of the brightness that makes it so good in the first place.
I used my new Le Creuset grill pan to grill this chicken up inside, but it would be even better on a real grill! Enjoy!
- 1 1/2 lb raw chicken breast
- 1/2 cup curly leaf parsley, packed
- 1/2 cup cilantro, packed
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic
- 1 tsp red pepper flakes, generous
- 1/2 tsp salt, generous
- 1/2 tsp black pepper, generous
- 1/2 tsp Mexican oregano, generous
- Place all ingredients except chicken in a a food processor and blend until leaves are chopped into about 1/8″ pieces (or desired size).
- Pour 1/2 of the chimichurri over the chicken in an airtight container or resealable bag. Marinate for at least 1 hr or overnight.
- Brush hot grill pan or grill grates with olive oil. Grill marinated chicken for about 5-8 minutes per side (depending on thickness) or until the chicken is cooked through.
- Serve chicken with remaining chimichurri.