Whether on a stove top grill or an outdoor grill, this is an easy recipe for any night of the week.
Grilled Chimichurri Chicken is an easy meal to prepare any night of the week. In my opinion, delicious meals always begin with fresh ingredients. A few items from the produce department, spices and lean, boneless chicken is all it takes to serve up this tasty dish. Just like a few of my favorite salsa recipes, I keep a bowl of chimichurri in my refrigerator all the time. Not only is it great on toasted crostini bread, but it can be tossed into a warm pasta, used as a dressing on salad or like I did for this recipe, a marinade and topping for chicken.
Yields 4 servings
For Chimichurri Sauce:
1/2 cup flat leaf parsley, finely chopped
1/3 cup cilantro, finely chopped
1/3 cup finely diced red bell pepper
3 green onions, sliced
1 1/2 teaspoons dried crushed oregano
1 teaspoon dried basil
3 cloves garlic, minced
1 chile serrano, minced
1 teaspoon red pepper flakes
1 teasponn smoked paprika
Juice of 1 lemon
3 tablespoons red wine vinegar
1/3 to 1/2 cup olive oil or enough to cover chimichurri generously
salt and fresh cracked pepper to taste
I will often grill vegetables and chicken ahead of time. It’s handy for a quick lunch of tacos , nachos or wraps.
You Will Also Need:
1 1/4 to 1 1/2 pounds boneless chicken breast, thinly sliced
salt and pepper
1 red bell pepper
1 medium sweet onion
2 serranos or jalapeños
2 cherry peppers
Lemon wedges for garnish
Cilantro, chopped for garnish
If you prefer, you could use this same recipe and substitute with aa firm white fish. Thae marinating time will only be 1 hour.
1. To prepare the chimichurri sauce, you can either finely chop all the ingredients or you can transfer all of the ingredients to the food processor and pulse to combine. It’s up to you. Once you have mixed all the chimichurri ingredients, taste for salt. Pour half into a serving bowl, cover and set aside. Reserve the other half for the marinade.
2. In a shallow baking dish, lay the chicken flat and lightly season both sides with salt and pepper. Pour remaining chicmichurri over the chicken and toss to coat. Cover and marinate for 4 to 6 hours.
3. Remove chicken from refrigerator 30 to 40 minutes before you are going to cook it. While the chicken comes to room temperature, prep the peppers and onions. Slice the peppers into strips. Slice the onion into thick rings.
4. Preheat stove top grill pan to medium heat for 5 minutes. When ready, drizzle a little olive oil onto pan. Add the peppers and onions and spread out evenly. You may have to cook them in batches if they do not fit. Drizzle a little more olive oil over the top and season lightly with salt and pepper. Cook until the peppers and onions soften and char in some spots. Transfer to large plate, spread out and cover loosely with foil paper. If you like, you could keep them warm in a low temperature oven.
5. On that same grill pan, add a little more olive oil and turn heat to medium. After a few minutes, shake off excess liquid from chicken and place evenly onto grill pan. Cook for 4 to 5 minutes per side. If they are thick, you will have to cook them a little longer. Remove from heat onto a plate and tent loosely with foil. Serve with grilled vegetables over your favorite rice recipe.Garnish with reserved chimichurri sauce, cilantro and lemon wedges.