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Chimichurri Chicken

Grilled chimichurri chicken breasts topped with fresh parsley herb sauce on a white plate
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Juicy grilled chicken breasts topped with a vibrant, zesty Argentinian chimichurri sauce made from fresh parsley, garlic, red chili, and olive oil. Bold, fresh, naturally gluten-free, and high protein with only 4g carbs per serving.

Ingredients

Scale
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 cup flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 red chili pepper, seeded and finely chopped (or 1/4 teaspoon red pepper flakes)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat grill to medium-high heat (375-450 degrees F). Lightly oil the grates to prevent sticking.
  2. In a small bowl, combine olive oil, red wine vinegar, finely chopped parsley, minced garlic, red chili pepper, dried oregano, salt, and black pepper. Stir well and set aside to let flavors develop while you prep the chicken.
  3. In a separate small bowl, mix cumin, onion powder, garlic powder, salt, and black pepper to create the spice rub.
  4. Rub each chicken breast all over with olive oil, then coat evenly with the spice rub on all sides. For best results, pound chicken to an even thickness before seasoning.
  5. Place seasoned chicken on the hot grill. Grill for 10-15 minutes total, flipping once halfway through, until internal temperature reaches 165 degrees F.
  6. Remove chicken from the grill and let rest for 5 minutes before slicing. This step is essential for keeping the chicken juicy.
  7. Spoon chimichurri sauce generously over the rested chicken and serve with extra sauce on the side.

Notes

  • Pound chicken breasts to an even thickness before grilling for consistent, even cooking throughout.
  • Bring chicken to room temperature for about 15 minutes before grilling. Cold chicken from the fridge cooks unevenly on the grill.
  • Always use a reserved portion of chimichurri for serving. Never use sauce that has touched raw chicken.
  • Make a double batch of chimichurri. it keeps for 4-5 days in the refrigerator and is excellent on steak, fish, roasted vegetables, and eggs.
  • The olive oil in chimichurri may solidify when refrigerated. Simply bring to room temperature and stir before serving.

Nutrition

Find it online: https://www.benefitiany.com/chimichurri-chicken/