Grilled Chimichurri Chicken, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Grilled Chimichurri Chicken

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 22 minutes
Servings: 4 servings
There's nothing like the aroma and flavor of fresh herbs when used in a sauce like chimichurri. Here, I paired it with a simple grilled chicken to create an easy and yummy recipe.

This grilled chicken recipe is easy 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. You can even make more than one version of chimichurri, as I did for this churrasco recipe.

Ingredients

  • For the Chimichurri Sauce
  • 1/2 cup flat leaf parsley chopped
  • 1/3 cup cilantro chopped
  • 1/3 cup red bell pepper finely chopped
  • 3 green onions sliced
  • 1 1/2 teaspoons crushed oregano
  • 1 teaspoon dried basil
  • 3 cloves garlic minced
  • 1 chile serrano minced
  • 1 teaspoon red pepper flakes crushed
  • 1 teaspoon smoked paprika
  • 1 lemon juiced
  • 3 tablespoons red wine vinegar
  • 1/3 to 1/2 cup olive oil enough to cover chicken
  • salt and fresh cracked pepper to taste
  • For the Chicken
  • 11/4 to 1 1/2 boneless chicken breasts sliced thin
  • salt and fresh cracked pepper to taste
  • olive oil
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 medium sweet onion
  • 2 jalapeño pepper or serrano pepper
  • 2 cherry peppers
  • lemon wedges for garnish
  • cilantro chopped, for garnish

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Directions

For the Chimichurri Sauce
  1. To prepare the 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 ingredients, taste for salt. Pour half into a serving bowl, cover and set aside. Reserve the other half for the marinade.
For the Chicken
  1. In a shallow baking dish, lay the chicken flat and lightly season both sides with salt and pepper. Pour the remaining chimichurri over the chicken and toss to coat. Cover and marinate for 4 to 6 hours.
  2. 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.
  3. Preheat a stove top grill pan to medium heat for 5 minutes. When ready, drizzle a little olive oil onto the 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.
  4. Cook until the peppers and onions soften and char in some spots. Transfer to a 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 the chicken and place evenly onto the 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.
  6. Serve with grilled vegetables over your favorite rice recipe. Garnish with reserved chimichurri sauce, cilantro and lemon wedges.

Chef Notes

I often grill vegetables and chicken ahead of time. It’s handy for a quick lunch of tacos, nachos or wraps. If you prefer, you could use this same recipe and substitute with a firm white fish. The marinate time will only be 1 hour.

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