Grilled Chimichurri Chicken
Perfect for grilling on weeknights, this easy chimichurri chicken features a zesty, flavorful sauce.
Servings: 2 to 4 servings
Ingredients
- 1 cup packed fresh flat-leaf parsley
- 2 tablespoons fresh oregano
- 4 cloves garlic
- 1/4 to 1/3 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon fine sea salt
- Pinch ground black pepper
- 1/4 teaspoon crushed red chile flakes
- 2 large or 4 small boneless skinless chicken breasts
Instructions
- In a food processor or blender, pulse together parsley, oregano, and garlic until chopped. Add olive oil, vinegar, salt, pepper, and red chile flakes and pulse until nearly smooth, leaving some texture.
- Place the chicken in a bowl, poking it with a fork or small knife in a few places to let the marinade penetrate and pour half the sauce over the top, reserving the other half for later. Turn chicken to coat. Cover and let rest in the refrigerator for at least 30 minutes.
- When ready to cook, preheat grill. Cook chicken at 400 for 6-8 minutes per side, until it reaches 165°F
- Serve chicken with remaining sauce spooned over the top.
