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Grilled Chicken Breast with Chimichurri Sauce

A succulent grilled chicken breast topped with vibrant chimichurri sauce that elevates any meal, perfect for busy weeknights and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Grill
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts Boneless, skinless
  • 2 tablespoons olive oil Plus extra for brushing
  • to taste Salt
  • to taste Pepper
For the Chimichurri Sauce
  • 1 cup fresh parsley, chopped Can swap with cilantro
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar Can substitute with white vinegar
  • 1/2 cup olive oil For the sauce
  • 1 teaspoon red pepper flakes Adjust to taste

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Brush the chicken breasts with olive oil and generously season with salt and pepper.
Cooking
  1. Grill the chicken for about 6-7 minutes on each side, or until juices run clear and the internal temperature reaches 165°F (75°C).
  2. While the chicken is grilling, combine parsley, garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl. Stir well to blend flavors.
  3. Once grilled, remove chicken from the heat and let it rest for a few minutes before serving.
Serving
  1. Serve the grilled chicken topped with chimichurri sauce.

Notes

Serve with quinoa, arugula salad, roasted vegetables, or creamy mashed potatoes. Pair with chilled white wine or lemonade. Store leftovers in an airtight container for 3-4 days.