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
- 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!