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Grilled Chimichurri Chicken

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Grilled Chimichurri Chicken.

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

Chimichurri Sauce

1
cup chopped fresh parsley
1/2
cup olive oil
1/4
cup red wine vinegar
2
tablespoons chopped fresh cilantro
4
cloves garlic, finely chopped
2
teaspoons dried oregano leaves
1
teaspoon salt
1/4
teaspoon crushed red pepper flakes

Chicken

4
boneless skinless chicken breasts

Vegetables

1
cup pear tomatoes
1
poblano chile
1
red bell pepper
1
orange bell pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In food processor or blender, place sauce ingredients. Cover; process until smooth.
  • 2 Place chicken breasts in resealable food-storage plastic bag; pour in half of the sauce (cover and refrigerate remaining sauce to serve with cooked chicken and vegetables later). Seal and refrigerate bag of chicken to marinate at least 2 hours but no longer than 8 hours.
  • 3 Remove chicken from sauce; discard sauce chicken was marinating in.
  • 4 Carefully brush oil on grill rack. Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cut up vegetables and place on grill pan. Cover grill; cook chicken until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cook vegetables to desired doneness. Serve with remaining sauce.

EXPERT TIPS

Expert Tips

Refresh the chimichurri sauce with a few drops of olive oil if the sauce starts to dry out.

Cut up leftover chicken and put in a quesadilla or over pasta.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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