Chimichurri Grilled Chicken
Chimichurri Grilled Chicken is topped with a sauce made with parsley, cilantro, garlic, red chiles, lemon juice, vinegar and olive oil.
Servings: 4 servings
Ingredients
Grilled Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
Chimichurri
- 1 cup packed flat leaf parsley
- 1/4 cup packed cilantro, or more parsley
- 1/4 cup diced red onion
- 1 red chili pepper, seeds removed and finely chopped
- 1-3 cloves grated or minced garlic, depending on your taste
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/4 cup olive oil
Instructions
- Combine the spices for the chicken in a small bowl. Run the chicken breasts with a little bit of olive oil and then sprinkle and rub the seasoning mix onto all sides of the chicken.
- Set the chicken aside and make the chimichurri. If using a food processor, add all of the ingredients except the olive oil to the bowl. Pulse until finely chopped and then drizzle in the olive oil. Adjust seasoning as needed. If making the sauce by hand, finely chop all of the ingredients and then stir in the vinegar, lemon juice and olive oil. Again, taste for seasoning and adjust as needed.
- Preheat grill to 400° F. Oil the grates and then place the chicken on them. Grill for 6-8 minutes depending on the thickness and then flip them and grill another 5-7 minutes. Use a meat thermometer to ensure proper cooking. Chicken is 165° F. when it is cooked through.
- Let the chicken rest for 5-10 minutes before slicing it. Spoon some of the chimichurri over the top of the chicken and serve the rest on the side.
Nutrition
Calories: 328kcal | Carbohydrates: 5g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 96mg | Sodium: 93mg | Fiber: 1g | Sugar: 1g