Grilled Chimichurri Chicken

  • Prep 20 min
  • Total 40 min
  • Servings 4

Ingredients

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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