Description
This Savory Chimichurri Chicken recipe features tender boneless, skinless chicken breasts marinated in a vibrant, herbaceous chimichurri sauce made from fresh parsley, garlic, red pepper flakes, olive oil, and red wine vinegar. The chicken can be grilled or baked to perfection, then finished with more sauce for an irresistible, flavorful meal that serves four.
Ingredients
Scale
Chicken
- 1.5 pounds Boneless Skinless Chicken Breasts
Chimichurri Sauce
- 1 cup Fresh Parsley, finely chopped
- 4-6 cloves Garlic, minced
- 1 teaspoon Red Pepper Flakes
- 0.5 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, minced garlic, and red pepper flakes to form the base of the sauce.
- Add Olive Oil: Slowly drizzle in half a cup of extra virgin olive oil while stirring to emulsify the herb mixture, ensuring even distribution of flavors.
- Add Vinegar: Stir in two tablespoons of red wine vinegar until all ingredients are thoroughly incorporated.
- Season Sauce: Season the chimichurri sauce with salt and pepper to taste. Set aside to allow the flavors to meld.
- Prepare Chicken: If needed, pound the chicken breasts to an even thickness for uniform cooking.
- Marinate Chicken: Place chicken breasts in a large resealable bag or shallow dish, pour about half of the chimichurri sauce over them, and refrigerate for at least 30 minutes.
- Preheat Cooking Surface: Preheat your grill or oven to medium-high temperature to prepare for cooking.
- Bring Chicken to Room Temperature: Remove marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes before cooking.
- Cook the Chicken: For grilling, place chicken directly on grill grates and cook for 6-7 minutes per side until internal temperature reaches 165°F; if baking, place chicken on a prepared baking sheet and bake for 25-30 minutes until fully cooked.
- Apply Remaining Sauce: During the last few minutes of cooking, brush the remaining chimichurri sauce over the chicken to enhance flavor.
- Rest Chicken: Remove chicken from heat and let it rest for about 5 minutes before slicing to retain juices.
- Serve: Slice the chicken, drizzle with any extra chimichurri sauce, and garnish with additional parsley if desired.
Notes
- Adjust the red pepper flakes to control the spiciness of the chimichurri sauce.
- Marinating chicken for longer than 30 minutes (up to 2 hours) can deepen flavor.
- For best results, use fresh, high-quality parsley and extra virgin olive oil.
- Chicken should be cooked to an internal temperature of 165°F to ensure safety.
- Leftover chimichurri sauce can be refrigerated for up to one week and used as a condiment.
