Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- Optional: lemon wedges for serving
Instructions
- In a mixing bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Whisk until well blended and let sit for 15 minutes to develop flavors.
- Place chicken in a shallow dish or resealable bag. Pour half of the chimichurri sauce over the chicken, coat evenly, cover, and refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the grill to medium-high (about 400°F / 200°C). Clean and oil the grates.
- Remove chicken from marinade, letting excess drip off. Grill chicken for 6-8 minutes per side for breasts or 8-10 minutes for thighs, until internal temperature reaches 165°F (74°C).
- Baste chicken occasionally with remaining chimichurri during grilling for extra flavor.
Notes
- For a more intense flavor, marinate the chicken up to 4 hours.
- Use fresh herbs for the best authentic taste.
- Chimichurri can be stored separately in the fridge for up to a week to be used on other grilled dishes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast or thigh
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg