Grilled Chicken Breasts with Chimichurri Sauce
Savor the vibrant flavors of summer with this Grilled Chicken Breasts with Chimichurri Sauce recipe—a perfect harmony of smoky, tender chicken and zesty, herbaceous sauce. Featuring juicy and perfectly seasoned chicken breasts grilled to golden perfection, this dish is elevated with a homemade chimichurri sauce bursting with fresh parsley, cilantro, oregano, garlic, and red chili flakes. The tangy kick from red wine vinegar and lemon juice, combined with the luxurious essence of extra virgin olive oil, makes every bite a delightful explosion of flavor. Ready in just 35 minutes, this recipe is a breeze to prepare, making it ideal for weeknight dinners or casual outdoor gatherings. Serve it with roasted vegetables, a fresh salad, or fluffy rice for a wholesome, crowd-pleasing meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons red wine vinegar
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 0.5 teaspoon red chili flakes
- 2 tablespoons lemon juice
- 0.5 cup extra virgin olive oil
- 2 tablespoons water (optional, for adjusting sauce consistency)
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). If using a stovetop grill pan, heat it over medium-high heat.
Place the chicken breasts on a cutting board. Using a meat mallet or rolling pin, pound them to an even thickness of about ¾-inch to ensure even cooking.
In a small bowl, mix 3 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 clove of minced garlic.
Brush the olive oil mixture evenly over both sides of the chicken breasts and let them marinate while you prepare the chimichurri sauce.
To make the chimichurri sauce, combine the chopped parsley, cilantro, oregano, remaining garlic, red wine vinegar, red chili flakes, lemon juice, and 0.5 cup of extra virgin olive oil in a medium mixing bowl.
Stir the chimichurri sauce well and taste. Adjust seasoning with salt and pepper as needed. If the sauce is too thick, you can thin it with 1-2 tablespoons of water. Set aside.
Place the chicken breasts on the preheated grill. Cook for 6-7 minutes on the first side, then flip and cook for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let rest for 5 minutes to allow the juices to redistribute.
Serve the grilled chicken breasts with a generous drizzle of chimichurri sauce over the top or on the side. Pair with your favorite side dishes like grilled vegetables, rice, or salad.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 5.7 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 719 mg | 55% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4372 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
