Argentinian Chimichurri Chicken is a flavorful and aromatic dish hailing from Argentina. This recipe features chicken marinated in a vibrant chimichurri sauce made with fresh herbs, garlic, and tangy vinegar, then grilled to perfection. The result is juicy, tender chicken with a zesty and herbaceous taste that’s perfect for any occasion.
Appliances and Special Utensils
- Grill (or grill pan)
- Food processor or blender
- Mixing bowls
- Whisk
- Tongs
- Meat thermometer
- Cutting board
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare Chimichurri Sauce: In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Blend until the mixture is well combined but still slightly chunky.
- Marinate Chicken: Place the chicken breasts in a large mixing bowl or a resealable plastic bag. Pour half of the chimichurri sauce over the chicken, reserving the other half for serving. Make sure the chicken is well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for best results.
- Preheat Grill: Preheat your grill to medium-high heat.
- Grill Chicken: Remove the chicken from the marinade and discard any leftover marinade that touched the raw chicken. Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Serve: Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken and drizzle the reserved chimichurri sauce over the top. Serve immediately with your favorite sides.
Enjoy the vibrant and fresh flavors of Argentinian Chimichurri Chicken at your next meal!