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Chimichurri Marinated Chicken

Servings: 4 -6

Ingredients

  • 1-1/2 lbs chicken breast

For the chimichurri sauce:

  • 1 shallot very finely chopped
  • 1 red chili seeded and very finely chopped
  • 3 fresh garlic cloves pressed
  • 2 Tbsps red wine vinegar or apple cider vinegar
  • 1 tsp sea salt plus more
  • large handful of cilantro finely chopped
  • large handful of parsley finely chopped
  • 3 Tbsps finely chopped oregano
  • 1/4 cup extra-virgin olive oil

Instructions

To make your chimichurri:

  • In a glass jar or glass bowl add all the chimichurri sauce ingredients except for the oil. Stir together well, then allow the flavors to develop for 10 minutes. Add in the oil, fit the lid on and shake vigorously, or whisk to combine.
  • Divide your chimichurri sauce to use as a dipping sauce and marinade.

To marinate the chicken:

  • To marinate the chicken, add half of your chimichurri sauce to a shallow dish and add in the chicken, completely covering your chicken with the sauce on all sides. Cover dish and allow to marinate in the refrigerator for 2 hours, up to overnight.
  • Keep the remaining half of the untouched chimichurri sauce to serve as a dip (be careful not to get into contact with the raw meat!).

To cook the chicken:

  • Take the marinated chicken out of the fridge, 15-20 minutes prior to cooking.
  • Grill the chicken over medium heat, or cook your chicken in a heavy-bottomed pan over medium heat, about 4-5 minutes each side, until cooked through and a meat thermometer inserted in the center reads 165 degrees f.
  • Allow chicken to rest for 5 minutes before slicing it.
  • Serve with remaining (untouched) chimichurri sauce and enjoy!