A delicious and vibrant way to elevate your grilled chicken with a zesty marinade featuring fresh herbs, garlic, and spices, perfect for outdoor grilling.
Ingredients
Scale:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust for heat preference)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breasts
1 tablespoon lemon juice
Salt and pepper, to taste
Instructions
Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Mix in the olive oil and red wine vinegar for a rich, aromatic base. Season with salt and black pepper to taste. Stir well to combine and set aside to allow flavors to meld.
Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag. Add half of the chimichurri sauce along with the lemon juice. Seal the bag and gently massage the marinade into the chicken. Refrigerate for at least 1 hour, or up to overnight.
Preheat the Grill: Heat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C).
Grill the Chicken: Remove the chicken from the marinade and discard the remaining marinade. Season both sides with salt and pepper. Grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Rest the Chicken: Once cooked, remove from the grill and let rest for 5 minutes.
Serve: Slice the chicken and drizzle with the reserved chimichurri sauce.
