Chimichurri Grilled Chicken Breasts
I decided to try a little something different than plain ol’ grilled chicken – I made a chimichurri sauce and marinated the chicken in it.
Chimichurri is simply a traditional South American sauce/marinade used on grilled meats – typically it will be used for beef, but it can be used for any type of meat really. It’s similar to a pesto – but instead of basil, we’ll be using parsley and lots of garlic!
You’ll want to make extra – because aside from the marinade, the chimichurri makes a great dipping sauce too!
First, here’s the chimichurri sauce recipe
- 1 cup firmly packed fresh flat-leaf parsley – stems trimmed
- 3-4 garlic cloves or 1-2 tbsp of minced garlic
- 2 teaspoons dried oregano
- 1/2 cup olive oil
- 2 tbsp white wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- juice of 1/2 lemon or lime
- 1/4 cup firmly packed cilantro – stems trimmed (*optional – this is not traditional)
Place all ingredients (except olive oil) in a food processor and pulse to mince. Once everything is nicely mixed, turn food processor on and slowly add olive oil into machine to make the sauce. Transfer to bowl
Grilled Chicken
- 1-2 pounds of boneless, skinless chicken breasts
- Chimichurri sauce
In a big bowl marinade the chicken breasts in chimichurri sauce – fully cover the chicken breasts, pierce the breasts with a fork and let sit for 2-4 hours, up to 24 hours (in the refrigerator)
If chicken has been refrigerated, let marinating chicken breasts sit at room temperature for about 15 minutes.
Get grill heated to medium-high heat (~400 degrees F) or if you’re using a grill pan, heat on the stove over medium-high heat. Do not use too high heat or you’ll char and burn the chicken breasts.
Remove chicken from chimichurri sauce and place on the grill (or grill pan) – get rid of the marinade (I hope you know better than to do this BUT, DO NOT USE THE MARINADE LEFTOVERS AS SAUCE!)
Grill until cooked through, probably about 8-10 minutes per side (if you are unsure, with a clean knife cut into the thickest part of the breast – if it’s no longer pink it’s cooked). Remove from grill/pan and let sit for 5 minutes or so before serving.
If you made extra chimichurri sauce, drizzle it over the grilled chicken and add a side of beans for a 4HB meal or some roasted/steamed veggies for a Paleo perfect dinner!
