Hey foodies! I'm Javier, and I'm thrilled to share one of my absolute favorite recipes with you today: Grilled Chicken with Chimichurri Sauce. This recipe is a total crowd-pleaser – easy to make, incredibly flavorful, and incredibly satisfying. I remember the first time I had chimichurri – I was in Argentina, backpacking through Patagonia. The flavor was unlike anything I had ever tasted. Fresh, vibrant, herbaceous… It completely changed my perspective on grilling! Now, I'm eager to share that magic with you.
So, what makes this recipe so special? Well, beyond the deliciousness of perfectly grilled chicken, it’s the chimichurri sauce that truly elevates it. This vibrant, herbaceous sauce is made with fresh cilantro, parsley, red onion, garlic, and a simple blend of olive oil and red wine vinegar. It's a taste of South American sunshine on your plate! The recipe is super flexible, too. Want to add a little heat? Go for it! Feel like experimenting with different herbs? Absolutely!
This isn't your average grilled chicken. It’s a meal that speaks to the senses – the aroma of grilling chicken, the bright, fresh taste of the chimichurri, and the juicy tenderness of the chicken itself. This is the kind of dish that will leave you feeling energized and satisfied. Trust me, this recipe is the perfect blend of simple ingredients transformed into something truly extraordinary. It's a celebration of fresh flavors, quick preparation and delicious results. So, what are you waiting for?
Required Equipments
- Grill
- Mixing bowls
- Whisk
- Chef's knife
- Cutting board
Grilled Chicken with Chimichurri Sauce
This recipe combines juicy grilled chicken with a vibrant, herbaceous chimichurri sauce for a flavor explosion. It’s quick, easy, and perfect for a weeknight meal or a summer barbecue.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep that chicken! Pat those breasts dry with paper towels – this is crucial for a nice sear. Season generously with salt and pepper; don't be shy!
- Next up, the marinade! In a bowl, whisk together olive oil, lime juice, garlic, and a pinch of red pepper flakes. Give it a good stir, then toss in the chicken, ensuring every piece is coated. Pop it in the fridge for at least 30 minutes – longer is always better, up to 4 hours if you have the time!
- Now, let's make the star of the show – the chimichurri! Finely chop the cilantro, parsley, and red onion. Mince the garlic. In a separate bowl, combine all these ingredients with olive oil, red wine vinegar, and a dash of salt and pepper. Stir until well combined and taste-test; you can adjust seasonings to your liking. (I like to add a teeny extra pinch of salt!)
- Preheat your grill to medium-high heat. Once it's hot, place the chicken breasts on the grill grates. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's cooked through – no one likes undercooked chicken!
- Remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Finally, generously spoon the chimichurri sauce over the sliced chicken and serve immediately. Enjoy!
📝 Notes
- Adjust the amount of red pepper flakes to control the spice level. For a smokier flavor, try grilling the chicken over charcoal. Don't overcrowd the grill; this can lower the temperature and prevent proper searing. Make the chimichurri ahead of time – it tastes even better after it's had a chance to sit!
🍎 Nutrition
Calories: 350kcal
Protein: 35g
Fat: 20g
Carbohydrates: 5g
Fiber: 2g
Calcium: 20mg
