Chimichurri Chicken

5 from 3 votes

One of our favorite healthy and easy dinners is Chimichurri Chicken. Tender, spice-rubbed chicken breasts or thighs are topped with a vibrant green herb sauce for a flavor-packed meal!

Prep Time30

Total Time30

Course: Dinner

Cuisine: American

Keyword: Chimichurri Chicken

Servings: servings

Author: Chelsea Lords

Cost: $13.52

Equipment

Grill or grill pan

Ingredients

Chimichurri

4 cloves garlic finely chopped
2 tablespoons red wine vinegar
1 large lime
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/2 cup olive oil
3/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Chicken

2 large boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2-1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups uncooked basmati rice optional

US - Metric

Instructions

Juice the lime using a citrus juicer to get 2 tablespoons lime juice. In a large mason jar (see note 1), add the finely chopped garlic cloves, red wine vinegar, and freshly squeezed lime juice and stir. Add the olive oil, dried oregano, red pepper flakes, and honey to the mason jar. Seal the jar and shake to combine. Remove the bulk of the stem and finely chop a bunch of parsley to get a full 1/2 cup. Finely chop the cilantro and measure to get 1/2 cup. Add the finely chopped parsley and cilantro to the jar and stir to combine. Season with salt and pepper. Seal the jar and refrigerate overnight or let stand at room temperature while preparing everything else.
Preheat a grill or grill pan to medium-high heat, about 400°F (see note 2). Generously oil the grill by drenching a rolled-up paper towel in vegetable oil and using tongs to rub it over the grill grates. For a grill pan, add 1 tablespoon oil to the surface.
Remove excess fat from the chicken breasts. Slice the breasts in half horizontally. Use a meat mallet or frying pan to pound the breasts to an even thickness. Don’t flatten them, just ensure they’re uniform. Using a pastry brush, brush olive oil over all sides of chicken. In a small bowl, whisk together cumin, coriander, salt, and pepper. Sprinkle this seasoning mix over all sides of the chicken. Press, but don’t rub, into the chicken.
Place the prepared chicken onto the grill or grill pan and cook for 5–6 minutes per side. The chicken is done when the juices run clear and the internal temperature reaches 160–165°F. Remove the chicken from the grill or grill pan and let rest for 5 minutes, tented with foil. Slice chicken against the grain.
If desired, serve cooked chicken over a grain of choice. I enjoy white rice or couscous most! I like to stir about 1/3 cup chimichurri sauce into the cooked grain. Add chicken on top and spoon generous amounts of sauce over everything.

Notes

Note 1: If you prefer to use a mini food processor, read the post for directions.

Note 2: You can also use a regular pan! Heat 1 tablespoon oil in a pan over medium-high heat. Add prepared chicken breast and cook for 4–6 minutes per side until the chicken is cooked through and the juices run clear. Transfer chicken to a clean plate and loosely cover with foil. Let chicken rest for 5–10 minutes. Slice against the grain.

Storage: To store Chimichurri Chicken, keep the chicken and sauce separate. Store cooked chicken in an airtight container in the fridge for up to 4 days. Chimichurri sauce can be refrigerated in a sealed jar for up to a week. Reheat chicken and spoon fresh sauce over before serving.

Nutrition