Grilled Chimichurri Chicken is a culinary delight, where chimichurri sauce is a staple condiment. This dish features tender chicken marinated in a vibrant green sauce made from fresh herbs, garlic, vinegar, and olive oil. The chicken is then grilled to perfection, resulting in juicy, flavorful meat with a tantalizing charred exterior.
This dish is perfect for many occasions! Whether you’re hosting a summer barbecue, looking for a quick and easy weeknight dinner, entertaining guests, trying to eat healthier, or simply craving a flavorful meal, this dish has you covered. It’s a crowd-pleaser that’s sure to impress with its bold and refreshing flavors.
Serving Suggestions
Consider pairing it with grilled vegetables, rice, or a fresh salad for a complete meal. You can also serve extra chimichurri sauce on the side for dipping or drizzling over the chicken for an extra burst of flavor. Garnish with fresh herbs or lemon wedges for a beautiful presentation.
Here is an overview of some serving suggestions to complement your Grilled Chimichurri Chicken:
- Grilled Vegetables: Serve the chimichurri chicken with a side of grilled vegetables such as bell peppers, zucchini, eggplant, and onions. The smoky flavor from the grill pairs beautifully with the herbaceous chimichurri sauce.
- Rice or Quinoa: Serve the chicken over a bed of cooked rice or quinoa to soak up the flavorful chimichurri sauce. You can also mix the chimichurri sauce into the rice or quinoa for added flavor.
- Fresh Salad: Pair the chimichurri chicken with a simple salad of mixed greens, cherry tomatoes, cucumber slices, and avocado. Drizzle some extra chimichurri sauce over the salad for a burst of flavor.
- Crusty Bread: Serve the grilled chicken with crusty bread or rolls for mopping up the delicious chimichurri sauce. You can also make chimichurri chicken sandwiches with the bread and any additional toppings you like.
- Potato Salad: Accompany the chimichurri chicken with a side of creamy potato salad. The cool and creamy potato salad contrasts nicely with the bold flavors of the grilled chicken and chimichurri sauce.
- Corn on the Cob: Grill some fresh corn on the cob and serve it alongside the chimichurri chicken for a classic summer side dish. Brush the corn with butter and sprinkle with salt and pepper for extra flavor.
- Sliced Avocado: Add some creamy avocado slices to the plate for a rich and indulgent touch. The cool and creamy avocado complements the bold flavors of the chimichurri sauce.
These serving suggestions will enhance the overall dining experience and complement the flavors of the Grilled Chimichurri Chicken. Enjoy your meal!
Cooking Tips
Here are some cooking tips to help you make perfect Grilled Chimichurri Chicken:
- Properly Marinate the Chicken: Marinating the chicken in the chimichurri sauce imparts flavor and helps tenderize the meat. Aim to marinate the chicken for at least 30 minutes, but longer marinating times (up to overnight) will allow the flavors to penetrate deeper into the meat.
- Preheat the Grill: Make sure your grill is preheated to medium-high heat before adding the chicken. A properly preheated grill ensures that the chicken cooks evenly and develops those desirable grill marks.
- Oil the Grill Grates: To prevent the chicken from sticking to the grill, brush the grill grates with oil before adding the chicken. You can use a paper towel dipped in oil and held with tongs to oil the grates.
- Evenly Sized Chicken Breasts: For even cooking, try to use chicken breasts that are of similar size and thickness. If necessary, pound the thicker parts of the chicken breasts to even them out.
- Monitor Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165°F (75°C). Avoid overcooking, as this can result in dry chicken.
- Rest the Chicken: Allow the grilled chicken to rest for a few minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in juicier chicken when sliced.
- Serve with Fresh Chimichurri: Consider serving the grilled chicken with a fresh batch of chimichurri sauce on the side. The vibrant and herbaceous sauce adds a burst of flavor to the chicken and enhances its overall appeal.
- Grill Temperature Control: If using a gas grill, you can adjust the heat to control the cooking process. If the chicken is browning too quickly on the outside but not cooked through, reduce the heat or move the chicken to a cooler part of the grill.
By following these cooking tips, you’ll be able to make perfectly grilled chimichurri chicken that’s bursting with flavor and juiciness. Enjoy your delicious meal!
Recipe FAQ’s
How long can I marinate the chicken for maximum flavor?
You can marinate the chicken for up to 24 hours for maximum flavor infusion. However, even 30 minutes will impart delicious taste to the chicken.
Can I use dried herbs instead of fresh for the chimichurri sauce?
While fresh herbs are preferred for their vibrant flavor, you can substitute dried herbs if necessary. Just be sure to adjust the quantities accordingly, as dried herbs are more potent than fresh.
Is chimichurri sauce spicy?
The level of spiciness in chimichurri sauce can vary depending on the amount of red pepper flakes used. You can adjust the heat to your preference by adding more or less pepper flakes.
Can I freeze leftover chimichurri sauce?
Yes, you can freeze leftover chimichurri sauce in an airtight container for up to 3 months. Thaw it in the refrigerator before using, and stir well to recombine any separated ingredients.
Grilled Chimichurri Chicken Recipe
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 4 cloves garlic minced
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Prepare the Chimichurri Sauce:In a medium bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Mix well to combine. Taste and adjust seasoning if needed. Set aside.
- Marinate the Chicken:Season the chicken breasts with salt and black pepper on both sides.Place the seasoned chicken breasts in a shallow dish or resealable plastic bag.Pour half of the chimichurri sauce over the chicken, making sure it's well coated. Reserve the remaining chimichurri sauce for serving.Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the chicken to marinate. For best results, marinate for 2-4 hours or overnight.
- Preheat the Grill:Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
- Grill the Chicken:Remove the chicken from the marinade, shaking off any excess. Discard the used marinade.Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until they are cooked through and have grill marks. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
- Rest and Serve:Once the chicken is cooked, transfer it to a plate and let it rest for a few minutes.Serve the grilled chimichurri chicken hot, drizzled with the reserved chimichurri sauce on top.You can also serve additional chimichurri sauce on the side for dipping or spooning over the chicken.