Description
Savor the vibrant flavors of Chimichurri Chicken with Garlic, where juicy chicken breasts meet a fresh herb-infused chimichurri sauce for an unforgettable meal.
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts
- 1 cup Fresh Parsley (flat-leaf)
- 1/2 cup Fresh Cilantro
- 4–5 cloves Fresh Garlic
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
- 1/2 tsp Crushed Red Pepper Flakes (optional)
Instructions
- Prepare Your Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Make the Chimichurri Sauce: In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, pepper, and crushed red pepper flakes if desired. Pulse until finely chopped but not pureed.
- Marinate: Place seasoned chicken in a large zip-top bag or shallow dish. Pour half of the chimichurri sauce over the chicken and let it marinate in the fridge for at least one hour (or overnight).
- Cook the Chicken: Preheat your grill or oven to medium-high heat (about 400°F). Remove chicken from marinade (discard leftover marinade) and grill or bake for about 6-7 minutes per side or until the internal temperature reaches 165°F.
- Serve with Extra Sauce: Transfer cooked chicken to plates and drizzle remaining chimichurri sauce on top.
- Enjoy!: Pair your chimichurri chicken with grilled veggies or fluffy rice for a complete meal.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 320
- Sugar: 0g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 75mg
Keywords: For extra tenderness, allow chicken to rest after cooking. Customize by adding different herbs or vegetables into the marinade. Leftovers can be stored in an airtight container in the fridge for up to three days.